Ram Ladoo- An interesting Chaat item, that not only has a peculiar name but also has a unique taste- a amalgamation of bland moong pakoras, mixed with pungent, peppery radish that imparts some degree of spiciness and tangy, zesty green chutney that provides a freshness to the chat.
This recipe was long due. Smita and I would often take a short walk in the periphery of Aundh-Baner area on Sunday evenings. Holding hands, we would often walk on the large, newly constructed pavements and chit-chat. As we would approach crosswords, there were few vendors selling beautiful cutleries on the hand carts, a sight that would often entice Smita and she would leave my hand and approach these cart vendors. She would spend next few mins haggling over some cutlery that she would buy later and proudly flaunt those purchases to me. It was, to her, her most cherished possession. Later, to stop her from purchasing these items, I would hold her hands tightly. It worked on some occasions, but later when she realized my street-smart approach, she would ask me firmly to leave her hands for few mins and stand aside until she settles the bargain.
After her purchases, we would often visit crossword and spend next couple of hours glancing through the shelves. We would often get hooked to few cookbooks and continue looking through its pages with all our affection. I now have few hundred cookbooks neatly stacked in my personal library that we had acquired during these brief excursions- each of these books have a memory associated with it.
During one of these visits, we had purchased Neeta Mehta’s Delhi Chaat cookbook- one which we often end up referring to, whenever we crave for Chat dishes. This recipe of Ram Ladoo is from the cookbook, and we made it several times to satiate our cravings. She would understandably, often crave for Chaat during her pregnancy. I had made it for her during this period and she had enjoyed eating it every single time. We had planned to revisit the recipe and shoot it for the channel when she settles down after her pregnancy. Though our plans never materialized, I feel, for my sheer love towards her and as my responsibility towards my dear viewers (and readers), I should be making this recipe video.
Usually, we make plans on a Sunday evening with family and would also end up walking up to nearest Chaat center to fulfil those sweet, tangy, spicy, and sour cravings. Nothing better than a chaat to fulfil your cravings with a medley of flavors.
Allow me to take you down the old Delhi narrow lanes where street food vendors from humble backgrounds have achieved mastery in serving us these Chat items. Getting for you straight from those narrow lanes- Ram Ladoo- An interesting Chaat item, that not only has a peculiar name but also has a unique taste- a amalgamation of bland moong pakoras, mixed with pungent, peppery radish that imparts some degree of spiciness and tangy, zesty green chutney that provides a freshness to the chat.
Learn to make this simple- few ingredients required, yet so delicious Chat that you would like to make again and again for your family. You don’t need to go out to enjoy the Chat recipes. Make them now in your own kitchen in few easy steps.
Craving for some more Chat recipes. Here’s some interesting ones
- ½ cup Moong Dal
- ½ Cup Chana Dal
- ½ tsp Salt
- Cooking Oil for Frying
- 1 Mooli (Raddish) Grated
- Hari Chutney:
- ½ Cup Mint Leaves
- 1 Cup Coriander Leaves
- 2 Green Chilies
- ½ Onion
- 2-3 Flakes Garlic
- ½ tsp Dry Mango Powder (Aamchoor)
- ¼th tsp Roasted Cumin Powder
- 2-tsp Cooking Oil
- Salt to taste
- Hari Chutney and Mooli:
- Grind all ingredients listed under Hari Chutney into a fine paste
- Peel and grate 1 raddish (mooli)
- Wash and Soak Dal Overnight. Next day, drain and grind into a fine paste. Do not add water.
- Now, using hand whisk or an electric hand mixer, mix batter. Whisk for 5-7 mins
- Batter becomes fluffy and light. To check readiness of the batter, put a small portion of batter in a bowl of water. If it rises up on water, then the batter is ready.
- Now, add salt to taste and mix well. Batter is now ready
- Heat Cooking Oil for deep frying. Drop a small portion (ball sized) batter into Oil. Fry until it becomes golder yellow in color.
- Serve hot with raddish and chutney
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