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​Ram Ladoo (Delhi Chaat) Recipe |Delhi Street Style Chaat

Ram Ladoo

Ram Ladoo is a popular Delhi street food chaat made from deep-fried lentil fritters served with a tangy radish and chutney topping. It is known for its unique blend of textures and flavors, combining savory lentil fritters with spicy green chutney, sweet tamarind chutney, and fresh grated radish.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Appetizer, Breakfast
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Yellow moong dal split yellow gram: ½ cup (120 g)
  • Chana dal split Bengal gram: ¼ cup (50 g)
  • Fresh ginger adrak: 1 tsp (finely chopped)
  • Green chillies: 1 tsp finely chopped
  • Roasted cumin seeds jeera: ½ tsp (crushed)
  • Asafoetida hing: ¼ tsp
  • Fresh coriander leaves dhania: 2 tbsp (finely chopped)
  • Salt: To taste
  • Oil: For deep-frying
  • Green chutney: 7½ tsp
  • Grated radish mooli: 5 tbsp
  • Lemon juice: 2½ tsp
  • Chaat masala: 1¼ tsp
  • Additional coriander leaves: 5 tsp finely chopped

Equipment

  • Blender or food processor
  • Mixing bowl
  • Deep frying pan or kadhai
  • Spatula or spoon for frying
  • Measuring cups and spoons
  • Kitchen towel or paper towels for draining oil

Method
 

  1. Wash and drain the yellow moong dal and chana dal, then soak them in water for 4–6 hours.
  2. Drain the soaked dals and transfer them to a blender jar with ginger, green chillies, cumin seeds, asafoetida, and a pinch of salt.
  3. Grind to a semi-fine, slightly coarse paste without adding water; if needed, add only a few teaspoons of water to help grinding.
  4. Transfer the batter to a mixing bowl and mix in salt and any additional seasonings.
  5. Heat oil in a deep frying pan over medium to low heat until a small drop of batter sizzles on contact.
  6. Dip your fingers in water and shape small portions of the batter into round fritters, then carefully drop them into the hot oil.
  7. Fry on low to medium flame, turning occasionally, until golden brown and crisp on both sides.
  8. Remove the fritters using a slotted spoon and drain on a kitchen towel to absorb excess oil.
  9. In a serving bowl, place the fried fritters and top with grated radish, green chutney, sweet tamarind chutney, lemon juice, chaat masala, and chopped coriander leaves.
  10. Serve immediately while warm and crisp.

Notes

Safety Notes:
Ensure oil is not overheated to prevent splattering; use a thermometer if available. Keep fingers wet when handling the batter to prevent sticking.
Substitutions:
Use sunflower or vegetable oil for frying; replace fresh coriander with mint if preferred; substitute lemon juice with amchur powder for tanginess.
Storage: Best served fresh; leftovers can be stored in an airtight container for up to 24 hours but may lose crispness.
Pro Tips:
Whip the batter well to achieve a light, fluffy texture; avoid over-frying to maintain a golden color and crispness
; use a banana leaf for authentic presentation.