One of the popular Indian street food especially in Delhi is “Ram Laddoo”. These are basically Moong Dal pakoras served with grated radish and green chutney. This one is close to my heart as it’s my childhood favorite. Try and Enjoy!!!
Cuisine: North Indian
Time: Preparation – 15 mins, Soaking – 4 hours, Cooking – 25 mins, Total – 4 hours 40 mins
- Moong Dal (split and skinned) – 1/2 cup (soaked for 4 hours)
- Cumin Seeds – 1/2 tsp
- Asafoetida – a large pinch
- Ginger – 1 inch (roughly chopped)
- Green Chilli – 1 (roughly chopped)
- Radish – 1 cup (grated)
- Green Chutney – as required (recipe here)
- Chat Masala – as required
- Oil – for deep-frying the pakoras
- Salt to taste.
PS: 1 cup = 250 ML.
How to make Ram Laddoo:
- Take a grinder. Add soaked moong dal, ginger, green chilli, asafoetida, cumin seeds and salt
- Grind it to make a smooth paste
- Transfer it to a bowl and beat it in one direction with a spoon or a whisk. Batter will become fluffy. It will take 4-5 mins
- Heat oil in a pan a kadai
- When oil is hot start dropping the batter with a teaspoon or your hand to make small size pakoras
- Fry both the sides till golden and crispy
- Drain it on a kitchen paper towel
- Take a bowl or a plate. Place the pakoras and top it with grated radish, green chutney and chat masala
- Your Ram Laddoos are ready
- Serve hot and enjoy!!!