Ram Ladoo Chaat or Moong Dal Vada Chaat! Among Delhi’s extensive array of tantalizing street snacks, Ram Ladoo stands out as a fried delicacy originating in the city but gaining popularity across North India due to its satisfying crunch. The Old Delhi version, known as Ram Ladoo Chaat, has garnered its own fan base, thanks to the unique tangy twist imparted by fresh mooli (white radish) and an assortment of chutneys that transform this crispy fried snack into a chaat lover’s delight.
In contrast to more common fried snacks, the journey of Ram Ladoos begins with a simple moong dal batter mixed with basic spices. Skillful halwais then carefully drop small pakora-sized balls of the mix into hot oil, frying them until they achieve the perfect golden and crispy texture. These lentil-based fritters serve as the base, ready to be paired with contrasting tastes and textures.
What sets Ram Ladoo Chaat apart is the fresh, crisp mooli salad topping, providing a tangy crunch and visual appeal. Following this, the chutney duo comes into play — tangy mint-coriander and sweet tamarind are drizzled over the mix. A final sprinkle of chaat masala and chili powder adds that signature chaat taste.
Every bite of Ram Ladoo Chaat promises a symphony of sensations and flavors — a hot, crispy fried lentil exterior combined with the cool and tangy mooli salad inside, complemented by sweet, spicy, and savory chutneys that bind them together. This inventive street snack seamlessly brings together cherished elements of Indian cuisine into one drool-worthy dish! So, the next time hunger strikes while exploring the streets of Old Delhi, be sure not to miss out on savoring this uniquely delicious blend of crunchy, tangy, and tantalizing tastes found in Ram Ladoo Chaat.
Ingredients
For Pakoda Batter
• 1 cup Moong Dal
• ¼ cup Chana Dal
• ¼ cup Urad Dal
• Ginger Thumb Size
• 2-3 Green Chilies
• 2 tbsp Chopped Radish Leaves(opt.)
• 2 tbsp Chopped Coriander Leaves
• ½ tsp Cumin Seeds
• ¼ tsp Turmeric Powder
• Pinch Of Soda
• Pinch of Hing
• Salt
For Green Chutney
• ½ cup Radish Leaves
• 1 cup Coriander Leaves
• 2-3 tbsp Mint Leaves
• 2 Green Chiles
• 1 tsp Cumin Seeds
• 1 inch Ginger
• Salt
• ½ Lime Juice
For Mooli Lachcha/Radish Salad
• 1 cup Grated Mooli/Radish
• 2-3 tbsp Chopped Coriander Leaves
• 1 Green Chili Chopped Finely
• ¼ tsp Chili Powder
• ¼ tsp Chaat Masala
• ½ Lime Juice
• Salt
Other Ingredients
• Sweet Tamarind Chutney
• Pomegranate Arils
• Chaat masala
• Red Chili Powder
Method
• Mix all three dals in a mixing bowl, wash, drain and soak in enough water for 4-3 hours.
For Chutney
• Add all the chutney ingredients into the blender jar, add 1⁄4 cup water and blend smooth. Remove into a glass jar and set aside.
For Mooli Salad
• In a mixing bowl, add grated mooli, chopped coriander-radish leaves, chopped green chili, red chili powder, chaat masala and salt. Squeeze lime juice and mix with a spoon and set aside.
For Batter
• Drain the soaked dal, add ginger, green chili, cumin, coriander, radish leaves and blend until a smooth batter forms.
• Remove the batter into a mixing bowl, add turmeric, salt, hing and soda. Mix it well and whisk until a slightly fluffy batter forms.
Process
1. Heat oil in a pan for deep frying, drop small batter portions into the medium hot oil and deep fry until golden brown.
2. Remove the fried pakodas onto kitchen paper towels to absorb the excess oil.
3. The ram ladoos are ready, use the same method for the remaining batter and make more ladoos.
Serving
1. Place a few ladoos in a serving bowl, spread the mooli salad over, drizzle the green and sweet chutneys over.
2. Top with some pomegranates, sprinkle a pinch of chaat masala and chili powder.
3. The ram ladoo chaat is ready, serve immediately and enjoy!
Tips
• You can skip the other dals and make the batter with only moong dal.
• If you don’t have radish leaves, just skip them.
• If you don’t like the taste of radish, you can replace it with finely chopped onions.
• Always fry on medium flame, otherwise the inside will be uncooked.
• You can top with whisked yogurt and sev to make this dish more delicious if you like.
- For Pakoda Batter
- 1 cup Moong Dal
- ¼ cup Chana Dal
- ¼ cup Urad Dal
- Ginger Thumb Size
- 2-3 Green Chilies
- 2 tbsp Chopped Radish Leaves(opt.)
- 2 tbsp Chopped Coriander Leaves
- ½ tsp Cumin Seeds
- ¼ tsp Turmeric Powder
- Pinch Of Soda
- Pinch of Hing
- Salt
- For Green Chutney
- ½ cup Radish Leaves
- 1 cup Coriander Leaves
- 2-3 tbsp Mint Leaves
- 2 Green Chiles
- 1 tsp CuminSeeds
- 1 inch Ginger
- Salt
- ½ Lime Juice
- For Mooli Lachcha/Radish Salad
- 1 cup Grated Mooli/Radish
- 2-3 tbsp Chopped Coriander Leaves
- 1 Green Chili Chopped Finely
- ¼ tsp Chili Powder
- ¼ tsp Chaat Masala
- ½ Lime Juice
- Salt
- Other Ingredients
- Sweet Tamarind Chutney
- Pomegranate Arils
- Chaat masala
- Red Chili Powder
- Mix all three dals in a mixing bowl, wash, drain and soak in enough water for 4-3 hours.
- For Chutney
- Add all the chutney ingredients into the blender jar, add 1⁄4 cup water and blend smooth. Remove into a glass jar and set aside.
- For Mooli Salad
- In a mixing bowl, add grated mooli, chopped coriander-radish leaves, chopped green chili, red chili powder, chaat masala and salt. Squeeze lime juice and mix with a spoon and set aside.
- For Batter
- Drain the soaked dal, add ginger, green chili, cumin, coriander, radish leaves and blend until a smooth batter forms.
- Remove the batter into a mixing bowl, add turmeric, salt, hing and soda. Mix it well and whisk until a slightly fluffy batter forms.
- Process
- Heat oil in a pan for deep frying, drop small batter portions into the medium hot oil and deep fry until golden brown.
- Remove the fried pakodas onto kitchen paper towels to absorb the excess oil.
- The ram ladoos are ready, use the same method for the remaining batter and make more ladoos.
- Serving
- Place a few ladoos in a serving bowl, spread the mooli salad over, drizzle the green and sweet chutneys over.
- Top with some pomegranates, sprinkle a pinch of chaat masala and chili powder.
- The ram ladoo chaat is ready, serve immediately and enjoy!
If you don’t have radish leaves, just skip them.
If you don’t like the taste of radish, you can replace it with finely chopped onions.
Always fry on medium flame, otherwise the inside will be uncooked.
You can top with whisked yogurt and sev to make this dish more delicious if you like.
