Ram Ladoo: Dilli’s Chatpata Delight – Aloo Balle Balle!

Namaste Doston! Sat Sri Akal! Kem Cho? Chef Curry Do’pyaza here, back in your kitchens with another lip-smacking recipe straight from the bustling streets of Delhi! Today, we’re diving into the world of Ram Ladoo, those delightful, crispy, and tangy lentil fritters that make your taste buds sing!

These little balls of sunshine are more than just a snack; they’re a celebration!

Occasions to Relish Ram Ladoo:

You’ll often find these delightful snacks being devoured during the cool, crisp months of winter. Think Diwali festivities, Lohri celebrations, or just a chilly evening stroll – Ram Ladoo is the perfect companion. In Delhi, you will find vendors selling them on every street corner. They are a staple food during these festivals.

A Little Trip Down Memory Lane:

The history of Ram Ladoo is a bit hazy, like the Delhi winter smog. But the popular belief is that it originated in Uttar Pradesh, and it migrated to Delhi. It is a common street food, and is very popular with the working class. It is a cheap and delicious snack. It’s a humble dish, born from simple ingredients and the desire for a flavorful, filling snack. It’s a testament to the resourcefulness and ingenuity of Indian street food vendors.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 30 minutes

Ingredients – The Star Cast:

Chana Dal (Split Chickpea Lentils): 1 cup
Moong Dal (Split Yellow Lentils): 1/2 cup
Urad Dal (Split Black Lentils): 1/4 cup
Adrak (Ginger): 1 inch piece, finely chopped
Hari Mirch (Green Chillies): 2-3, finely chopped (adjust to your spice preference)
Hara Dhaniya (Fresh Coriander): 1/4 cup, finely chopped
Hing (Asafoetida): A pinch
Namak (Salt): To taste
Tel (Oil): For deep frying

For the Tangy Topping:

Mooli (Radish): 1 large, grated
Hara Dhaniya Chutney (Green Coriander Chutney): As needed
Nimbu ka Ras (Lemon Juice): As needed
Chaat Masala: A generous sprinkle

The Step-by-Step Magic:

Soak it Up: Wash the chana dal, moong dal, and urad dal thoroughly. Soak them together in enough water for at least 4-5 hours, or preferably overnight. This makes them soft and easy to grind.
Grind to Perfection: Drain the water completely. In a grinder or mixer, add the soaked dals, ginger, and green chilies. Grind to a coarse paste. Do not add too much water, as the batter should be thick.
Flavour Fiesta: Transfer the batter to a bowl. Add chopped coriander, asafoetida, and salt. Mix everything well. Whisk the batter for a few minutes to incorporate air – this will make the ladoos light and fluffy.
Frying Time: Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a tiny bit of batter into the oil. If it sizzles and rises to the surface, it’s ready!
Ladoo Formation: Using a spoon or your fingers (carefully!), drop small portions of the batter into the hot oil. Don’t overcrowd the pan.
Golden Brown Goodness: Fry the ladoos until they are golden brown and crispy on all sides. This usually takes about 5-7 minutes.
Drain and Cool: Remove the fried ladoos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
The Grand Finale – The Topping: Place the hot Ram Ladoo on a plate. Generously top with grated radish, a dollop of green chutney, a squeeze of lemon juice, and a sprinkle of chaat masala.

Chef Curry’s Top Tips for Ram Ladoo Bliss:

Soaking is Key: Don’t skip the soaking step! It’s crucial for soft and fluffy ladoos.
Batter Consistency: The batter should be thick, not runny.
Hot Oil is Important: Make sure the oil is hot enough before frying, otherwise the ladoos will absorb too much oil.
Fresh Ingredients: Use fresh ginger, chilies, and coriander for the best flavour.

Cooking Medium Variations:

Gas Stove: The traditional and most common method.
Induction Stove: Works just as well as a gas stove. Control the heat settings carefully.
Air Fryer: For a healthier option, you can air fry the ladoos. Preheat the air fryer to 350°F (175°C). Lightly brush the ladoos with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
Oven: Preheat the oven to 375°F (190°C). Lightly brush the ladoos with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.

Nutritional Information (Approximate, per serving):

Calories: 250-300
Protein: 10-12g
Carbohydrates: 30-35g
Fat: 10-15g

Serving Suggestions:

Serve Ram Ladoo hot, immediately after frying.
Adjust the amount of green chilies to your spice preference.
Experiment with different chutneys – tamarind chutney or garlic chutney would also be delicious!
Enjoy them as a standalone snack or as part of a larger Indian meal.

Now it’s Your Turn!

Go ahead, try this amazing Ram Ladoo recipe at home. You will enjoy making this dish with your family and friends. Share this recipe with your loved ones and spread the joy of Indian cuisine!

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza!