Name: Ram Laddoo recipe by Abhilasha Gupta at BetterButter
Prep time: 240 min
Cook time: 10 min
Total time: 250 min
Yield: 6
Ingredients: Yellow lentis 3/4 cup; Bengal gram 1/4 cup; Green chillies 3; Grated ginger 1 tsp; Green chutney 3/4 cup; Tamarind chutney 3/4 cup; Black salt 1/2 tsp; Chilli powder 1 /2 tsp; Lemon juice 2 tsp; Fresh coriander 2 tbsp; Salt to taste; Cumin seeds 1/2 tsp; Asafoetida 1/4 tsp; Red chilli powder 1 tsp; Fresh coriander 2 tbsp

ABOUT Ram Laddoo RECIPE

Street food from Delhi and Uttar pradesh fried lentill nuggets drizzled with tamarind chutney and green chutney topped with fresh coriander.

Ingredients Serving: 6

Yellow lentis 3/4 cup
Bengal gram 1/4 cup
Green chillies 3
Grated ginger 1 tsp
Green chutney 3/4 cup
Tamarind chutney 3/4 cup
Black salt 1/2 tsp
Chilli powder 1 /2 tsp
Lemon juice 2 tsp
Fresh coriander 2 tbsp
Salt to taste
Cumin seeds 1/2 tsp
Asafoetida 1/4 tsp
Red chilli powder 1 tsp
Fresh coriander 2 tbsp

Instructions

WASH & SOAK 3/4 CUP LENTILS AND 1/4 CUP BENGAL GRAM IN ENOUGH WATER FOR APPROX 4 HOURS.
DRAIN THE WATER GRIND BOTH LENTILS.
GRIND WITH 3 GREEN CHILLIES & 1/4 TSP ASAFOETIDA.
THE MIXTURE SHOULD BE THICK AND SLIGHTLY COARSE.
TAKE OUT THE MIXTURE IN A BOWL & BEAT WELL WITH A WHISK TO MAKE IT LIGHTER & FLUFFY.
FLUFFY LIKE THIS.
TO CHECK TAKE A SMALL BOWL OF WATER & DROP A SMALL BALL IN IT. IF FLOATS OVER WATER THEN IT'S READY.
ADD SALT TO TASTE, 1 TSP CUMIN SEEDS, 1 TSP GRATED GINGER.
MIX WELL.
HEAT OIL IN A DEEP PAN, WET YOUR HANDS TAKE SMALL PORTION IN YOUR HAND & DROP SMALL DUMPLINGS IN OIL
DEEP FRY ON MEDIUM HEAT.
FRY TILL GOLDEN IN COLOUR.
DRAIN ON A PAPER NAPKIN.
TAKE THEM IN A SERVING PLATE.
DRIZZLE 3/4 CUP TAMARIND CHUTNEY OVER THEM.
DRIZZLE 3/4 CUP GREEN CHUTNEY OVER THEM M
SQUEEZE. 2 TSP LEMON JUICE, SPRINKLE 1/2 TSP CHILLI POWDER.
SPRINKLE 1/2 TSP ROCK SALT, & 2 TBSP FRESH CORIANDER LEAVES.
SPRINKLE 1/2 TSP CHAT MASALA.
SERVE WITH A TOOTH PICK.
SERVE HOT.

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