chutney / deep fried / indian / North indian / onion-garlic free / pakoda / snack / street food / vegetarian

Ram Ladoo

DSCN8121To me Delhi meant, tombs and monuments, and of course street food.
The Golgappa’s, aloo tikki and even the chole-bature at Motibagh have their own unique place. But of course golgappa’s rule the roost. But this travel blog on must have Delhi street food named something called “Ram Ladoo”
Now this was new, I called up all my Delhi contacts to figure this one out. Everyone sounded like I was asking them if they had sighted the invisible man!
Even my most dependable competitor to Googlemata, my aunt could not place it. I came to the conclusion like that someone played a prank. But when one goes on a quest with a pure heart and activated taste buds I guess the universe blesses.
We had professor from Delhi visiting us, his wife told us, “oh! It’s something like mongodi.”
Here is the recipe,
1 cup moong dal
½ cup chana dal
Salt to taste
2-3 green chillies
1” ginger
1 tbsp. coriander leaves.
Oil to deep fry
Grated radish to garnish.
Method:
Soak the moong and channa daal for about 6hrs. Grind it with green chillies, ginger with minimum water.
Add finely chopped coriander leaves
Divide the ground daals into portions if possible roll into balls and deep fry. Else just drop into oil and deep fry.
When golden brown take out. Garnish with grated radish and chopped coriander leaves. Serve hot with mint chutney or tomato sauce.
The batter that I prepared was a little watery, so I could not get the ladoo finish, however the crisp outside and soft spice inside made it a great raining evening snack.
If left over it can be added as pakoda’s to the Kadhi.

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