Tag: monsoon snacks

Snacks, Street Foods

Prawn Pakora – Crispy Indian Shrimp Fritters with Gram Flour & Spices

Puspa

As the monsoon rain patters against the window, I’m transported back to my childhood kitchen. My mother would whip up Prawn Pakoras on those cozy rainy afternoons – the sizzle of batter hitting hot oil and the irresistible aroma of spices filled our home. These golden shrimp fritters were more than just a snack; they were a warm hug on a dreary day, served with stories and steaming cups of chai. Every bite brings back nostalgic memories of laughter, wet socks drying by the stove, and plates piled high with crispy pakoras.

Piping hot Prawn Pakoras served with zesty green chutney – an inviting treat on a monsoon evening.
Pakoras are a classic Indian fritter made primarily with gram flour (besan). A touch of rice flour or cornstarch is often added to the batter to give extra crunch. Prawn Pakora takes this beloved snack to the next level – succulent prawns are marinated in aromatic spices and fresh herbs, then dipped in a spiced besan batter and deep-fried until golden and crisp. The result is a tantalizing combination of textures and flavors: crunchy on the outside with tender, juicy shrimp inside. It’s the kind of appetizer that disappears as soon as it’s out of the oil, especially when served with a tangy chutney or a squeeze of lemon. In this North Indian-style recipe, we’ll walk through marinating the prawns, preparing the perfect batter, and frying them to crispy perfection.

Ingredients

Here’s everything you need to make Prawn Pakora at home. Measure and prep the ingredients before you start:

Prawns (Shrimp): 300 g small or medium prawns (about ½ lb), peeled and deveined. (Smaller prawns are extra flavorful, but use any size – just ensure they’re cleaned well.)

Gram Flour (Besan): 1 cup chickpea flour. This forms the base of the batter, giving pakoras their distinctive nutty flavor.

Rice Flour: 2 tablespoons. Mixing a bit of rice flour with besan helps make the fritters extra crispy.

Ginger-Garlic Paste: 2 teaspoons (or 1 teaspoon each of freshly grated ginger and minced garlic). This infuses warm, pungent flavor into the marination.

Green Chilies: 2, finely chopped. Adjust to taste for heat. (You can substitute ½ teaspoon red chili powder or a pinch of black pepper if you prefer less heat.)

Fresh Herbs: 2 tablespoons chopped fresh coriander leaves (cilantro) for brightness. (Optional: 5–6 curry leaves, finely chopped, for a South Indian twist of aroma.)

Spices:

Red Chili Powder: 1 teaspoon, for heat and color (adjust to your spice preference).

Turmeric Powder: ½ teaspoon, for earthy flavor and a warm golden color.

Cumin Powder: 1 teaspoon, adds a nutty, smoky note (cumin seeds lightly crushed can also be used).

Coriander Powder: 1 teaspoon, for a fragrant citrusy hint.

Garam Masala: ½ teaspoon (optional), for a complex warmth. Use sparingly so it doesn’t overpower the shrimp’s delicate taste.

Ajwain (Carom Seeds): ¼ teaspoon (optional), lightly crushed. A traditional North Indian touch that adds a lovely aroma and helps in digesting the besan batter.


Lemon Juice: 2 teaspoons. The acidity tenderizes the prawns and adds tanginess. (If using, don’t marinate for too long as the acid can start “cooking” the shrimp.)

Baking Soda: a pinch (optional). Helps lighten the batter for a fluffier, soft-inside texture, but use very little to avoid oil absorption.

Salt: 1 teaspoon (adjust to taste). Divided use – some for marinating prawns, the rest for the batter.

Oil: for deep frying (about 2–3 cups of a neutral oil like vegetable or peanut oil, enough for a depth of 2–3 inches in your pan).


Step-by-Step Instructions

Follow these steps to make perfectly crispy prawn pakoras. We’ll start by marinating the shrimp, then prepare the batter, and finally fry the pakoras until golden-brown.

1. Marinate the Prawns: In a mixing bowl, add the cleaned prawns. Pat them dry with a paper towel to remove excess water. Stir in ½ teaspoon salt, ½ teaspoon red chili powder, and the ½ teaspoon turmeric. Add the ginger-garlic paste, half of the chopped green chilies, and the lemon juice. Toss everything well so the prawns are evenly coated in this spice mix. Let them marinate for about 15 minutes (this infuses flavor, but avoid marinating much longer, especially if using lemon, as the shrimp can turn mushy if left too long). While the prawns are marinating, you can prep the batter ingredients.


2. Prepare the Pakora Batter: In a separate bowl, combine the dry ingredients – gram flour, rice flour, remaining ½ teaspoon salt, ½ teaspoon red chili powder, cumin powder, coriander powder, and garam masala (if using). Mix these dry spices and flours together. Now add the chopped fresh coriander leaves, remaining green chilies, and ajwain (if using) to the bowl. Pour in water gradually (around ½ cup to start), whisking or stirring continuously to avoid lumps, until you get a smooth, thick batter. The batter should be of a coating consistency – not as thin as crepe batter and not as thick as dough. Lift the spoon: the batter should cling and coat the back of a spoon thickly. If it’s too thick, add a tablespoon of water at a time; if too thin, sprinkle a bit more besan. Finally, mix in a pinch of baking soda (optional) and give the batter a last good stir.


3. Coat Prawns in Batter: Add the marinated prawns (along with any juices from the marinade) into the batter. Stir gently to coat each prawn well with the batter. The moisture from the prawns and lemon juice usually is enough to loosen the batter slightly; if the mixture looks very thick or dry, you can add a teaspoon or two of water. Ensure the prawns, along with bits of chili and herb, are evenly dispersed in the batter. (If you used small prawns, you might find they clump together with batter – that’s okay, you can fry small clusters or individual pieces as you prefer.)


4. Heat the Oil: Heat oil in a deep kadhai (wok) or heavy-bottomed pan. You need enough oil for deep frying (about 2 inches deep). Heat the oil on medium flame until it’s hot but not smoking (around 350–360°F if you have a thermometer). To test without a thermometer, drop a tiny bit of batter into the oil – it should sizzle and rise to the top immediately but not turn brown instantly. Tip: Keep the flame at medium-high once the oil is hot; this ensures the pakoras cook through and turn crispy without soaking up oil.


5. Fry the Prawn Pakoras: Once the oil is ready, it’s time to fry in batches. Do not overcrowd the pan (adding too many at once can lower the oil temperature and make the fritters oily or cause the batter to disperse). Using your fingers or a spoon, carefully drop battered prawns into the hot oil. You can fry them one by one or in small clusters (for example, a spoonful of batter that has 2–3 small prawns plus some onions/herbs from the batter). Be cautious as you slide them in to avoid splashes. Fry on medium-high heat. After about 2–3 minutes, the pakoras will start to turn golden on the bottom; gently flip each piece using a slotted spoon. Continue frying another 2–3 minutes on the other side until the pakoras are golden brown and crispy. The prawns cook quickly, so total frying time is usually 5–6 minutes per batch (larger prawns might need an extra minute). Remember, prawns can toughen if overcooked, so aim to remove them once the crust is just golden and the bubbling of oil has slightly reduced.


6. Drain and Repeat: Using a slotted spoon, lift out the fried pakoras, letting excess oil drip back into the pan. Place the fried prawn pakoras on a plate lined with paper towels or (even better) on a wire rack set over a tray, which keeps them crisp by allowing excess oil to drain away. Let the oil reheat to the right temperature between batches if needed. Continue frying the remaining prawns in batches the same way. Optional: For an extra-crispy result, you can double-fry the pakoras. Once all batches are done, put the already fried pakoras back into the hot oil for just 30–60 seconds and remove. This second fry makes them superbly crunchy. (It’s an optional step if you want that restaurant-like crunch.)


7. Serve: Transfer the hot prawn pakoras to a serving platter. Sprinkle a pinch of chaat masala on top for a tangy kick (optional but highly recommended). Serve immediately while they’re hot and crisp – see below for serving ideas and accompaniments.



Tips for Extra Crispy Pakoras

Making pakoras is simple, but a few tips can help ensure they turn out extra crispy and delicious:

Dry the Prawns: Excess moisture is the enemy of crispiness. After washing the prawns, pat them very dry. If using frozen prawns, thaw completely and drain well. Any water released from the prawns can thin out the batter and prevent it from coating properly, resulting in a soft exterior.

Besan + Rice Flour: Always use fresh gram flour (besan) for best flavor. Mix in a bit of rice flour or cornstarch with the besan – this yields a crunchier texture in the fried pakoras. The combination of flours helps the fritters stay crisp even after cooling for a bit.

Batter Consistency: Make sure your batter is moderately thick. A runny batter won’t cling and will produce flat, oily pakoras, while an overly thick batter can make them doughy. It should be just thick enough to coat the prawns generously.

Hot Oil, Medium-High Flame: The oil temperature should be hot (around 350°F/175°C). If the oil isn’t hot enough, the pakoras will absorb more oil and turn soggy. Conversely, if oil is too hot, they’ll brown quickly outside but the prawn inside may remain undercooked. Maintain a medium-high flame for even cooking – this way the prawns cook through while the outside gets crunchy.

Fry in Batches, Don’t Crowd: Fry the pakoras in small batches. Crowding the pan will drop the oil temperature and cause uneven cooking (and greasier fritters). Give the pakoras enough space to float and fry freely. Between batches, let the oil come back up to temperature.

Double Fry Technique: For the ultimate crispiness, try double frying. This is a trick where you fry the pakoras until almost done, take them out to rest for a minute, and then fry them again briefly. This extra step dries out any excess moisture and makes the pakoras exceptionally crunchy. It’s the secret to restaurant-style crunch, especially great if you plan to serve the pakoras after a while.

Use a Wire Rack: If you have one, let fried pakoras rest on a wire rack instead of paper towels. This prevents them from sitting in oil and steaming themselves soft. If using paper towels, don’t leave them piled up for too long.

Serving Immediately: Pakoras are best enjoyed fresh. They will gradually soften as they cool (due to moisture from the prawn and ambient humidity), so plan to serve them hot and within 10-15 minutes of frying for the best texture.


Serving Suggestions

Prawn pakoras truly shine when paired with the right accompaniments. Here are some serving ideas to complete the experience:

Chutneys: The classic pairing is a vibrant Mint-Coriander Chutney, which offers a cool herby contrast to the hot, spicy pakoras. Tamarind-Date Chutney is another favorite – its sweet-tangy notes complement the savory fritters beautifully. If you have imli (tamarind) or mint chutney on hand, put out a bowl for dipping. Even a simple ketchup or chili-garlic sauce can do the trick for kids or those who prefer it.

Masala Chai: In North India, there’s nothing like crunchy pakoras with a cup of hot masala chai on a rainy day. The spiced tea and these shrimp fritters make for a cozy combination, especially during monsoon evenings.

Salad & Lemon: Serve some thinly sliced onion rings and cucumber on the side, with lemon wedges to spritz over the pakoras. A little fresh onion salad adds crunch and the lemon juice brightens up the flavors, much like street-food style servings. You can also sprinkle a bit of extra chaat masala on the onions for tang.

As an Appetizer: Prawn pakoras make a great start to any Indian meal. You can serve them before a main course (think of an Indian dinner with curries and naan) or as a party appetizer. They stay fairly crisp for a while, especially if double-fried, so you can fry a big batch and keep them warm in a low oven (around 100°C/212°F) until serving.

Rainy Day Snack: Lastly, enjoy these pakoras just on their own as a delightful snack. Whether it’s a rainy afternoon or a chilly evening, pile them up on a platter, grab your favorite dipping sauce, and enjoy the crispy, spicy goodness. Don’t be surprised if they vanish quickly – you might want to make a double batch!


Enjoy! Each bite of these Prawn Pakoras is a burst of nostalgic flavor – crunchy, spicy, and deeply satisfying. It’s a recipe that brings together the comfort of home-cooking and the excitement of Indian street food in one delicious platter. Happy cooking and happy eating!

Snacks, Street Foods

Rajasthani Pyaz Kachori (Onion Kachori) – Monsoon Memories in a Crispy Bite

Puspa

There’s a magic in the Indian monsoon that isn’t just about the rain – it’s about the cravings it brings. I remember as a child in Jaipur, the moment the earthy scent of first rain (petrichor) rose from the hot ground, my father would rush out to grab a batch of Pyaz Kachoris from the local halwai. We’d huddle under our verandah, warm cups of masala chai in hand, and bite into these golden, onion-stuffed kachoris as the raindrops danced around us. The flaky crust would crumble, giving way to a spiced onion filling that was equal parts fiery and comforting, a perfect contrast to the cool, damp weather. To this day, the monsoon and Pyaz Kachori are inseparable in my memories – one bite and I’m transported to those rain-soaked street corners and the joyful chaos of Jaipur’s monsoon evenings.

In Rajasthan, Pyaz ki Kachori isn’t just a snack; it’s an institution. Steaming hot kachoris are sold at nearly every sweet shop and namkeen stall, typically enjoyed with a dollop of sweet-sour tamarind chutney that balances the spice. These indulgent treats likely originated in the cities of Jaipur and Jodhpur, and they’re so legendary that people go to great lengths to get their hands on them – there’s even a tale of an Air India pilot detouring a flight to pick up her favorite Jodhpur kachoris!. Biting into an authentic Rajasthani Pyaz Kachori is pure bliss: the pastry is brittle, ghee-rich and flaky, giving way to a belly full of spiced onions (and a touch of potato) laced with fiery green chillies, fennel, and a hint of garlic. It’s the kind of street food that defines a place – mention Jaipur to any foodie, and they’ll likely reminisce about Rawat Misthan Bhandar’s famous Pyaz Kachori or the comfort of devouring one straight out of a roadside stall, rain or shine. This recipe is my attempt to bring those warm, nostalgic flavors into your home kitchen. So, let’s dive into making these crispy, stuffed pastries and create some monsoon memories of your own!

Ingredients

For the Kachori Dough:

2 cups all-purpose flour (maida)

1/4 cup ghee (clarified butter), melted

1/2 teaspoon salt (or to taste)

~1/2 to 3/4 cup water (as needed for kneading)


For the Onion Masala Filling:

2 cups onions, finely chopped (about 2 medium onions)

2 tablespoons oil

1 teaspoon nigella seeds (kalonji)

2 teaspoons fennel seeds (saunf)

2 bay leaves (tejpatta)

1–2 green chillies, finely chopped (adjust to spice preference)

2 tablespoons besan (Bengal gram flour) (helps bind the filling)

2 teaspoons ground coriander (dhania powder)

2 teaspoons red chilli powder (adjust to taste)

1 teaspoon garam masala powder

Salt, to taste

2–3 tablespoons fresh coriander leaves, chopped

Oil for deep frying (enough for a deep pan, about 2–3 cups)


Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs (this moyan of ghee is what makes the kachori flaky). Gradually add water, a few tablespoons at a time, and knead to form a semi-soft but firm dough. The dough should be pliable and smoother than puri dough, but not sticky. Knead well for about 4–5 minutes to develop gluten. Cover the dough with a damp cloth and let it rest for 15–20 minutes while you prepare the filling.


2. Make the Onion Filling: Heat 2 tablespoons of oil in a broad pan or kadhai over medium flame. Add the nigella seeds and fennel seeds; let them sizzle for a few seconds. Toss in the bay leaves and the chopped green chillies, stirring for a moment. Now add the finely chopped onions. Sauté the onions on medium heat for about 5 minutes until they soften and turn translucent (avoid browning them). Next, sprinkle in the besan and all the spice powders – coriander, red chilli, garam masala – along with salt. Stir everything together and cook for another 2–3 minutes, stirring continuously, until the besan gets lightly roasted and the spices cook off their raw aroma. The mixture will be fairly dry and aromatic, with the besan absorbing excess moisture from the onions. Turn off the heat, then mix in the fresh coriander leaves. Pick out and discard the bay leaves. Spread the filling on a plate to cool down slightly (warm is okay, just not piping hot) for easier handling.


3. Shape the Kachoris: Give the dough a quick knead after resting, then divide it into 10–12 equal portions (each portion will be about the size of a golf ball). Keep the dough balls covered to prevent drying. Working with one portion at a time, roll or press it out into a small disc roughly 3 inches in diameter. Place 1–2 tablespoons of the cooled onion filling in the center of the disc. Bring the edges of the dough up around the filling, pleating as needed, and pinch them together to seal the filling inside (like a money bag). Pinch off any excess dough at the top to avoid a thick lump. Now gently flatten the filled pouch with your palm. Using a rolling pin, very lightly and carefully roll the filled dough ball into a slightly flatter disc of about 2½ inches, taking care not to puncture it or let the filling spill out. (Tip: You can roll from the sealed side very gently, and if a bit of filling does peek through, patch it with a tiny pinch of flour-dough.) Prepare all kachoris this way, keeping the prepared ones covered with a cloth to avoid drying.


4. Deep-Fry the Kachoris: Heat the oil for deep frying in a heavy-bottomed pan or kadhai on medium-low heat. To test the oil, drop a tiny pinch of dough into it – it should sizzle and rise slowly without turning brown instantly. Slide in 2–3 kachoris at a time (do not overcrowd) into the hot oil. For the best crispy results, fry on a low to medium flame: in the first minute, do not disturb the kachoris. They will sink then gradually float up as they puff. Once they float, gently flip and move them around. Fry patiently, turning occasionally, until each kachori is golden brown, crisp and evenly cooked. This frying process can take about 8–10 minutes per batch on a moderate flame – remember, slow-frying is what yields the signature khasta (flakiness) in kachoris. Do not crank up the heat, as high heat will brown the outside too fast while leaving the inside doughy. When done, the kachoris will be a beautiful golden color and feel light and crisp with no soggy spots. Remove them with a slotted spoon and drain excess oil on paper towels. Repeat for all batches. (If you notice the oil temperature dropping too much between batches, let it heat up again, but never to smoking point.)


5. Enjoy: Serve the Pyaz Kachoris immediately while they’re hot and flaky. If you need to fry them a bit in advance, you can crisp them up in a preheated oven at 180°C (350°F) for 5 minutes before serving. See serving suggestions below for classic accompaniments!



Tips for Frying and Storing

Flaky Kachori Secrets: The key to flaky, khasta kachori is the dough. Be generous with the ghee (or oil) when rubbing it into the flour – this shortening makes the crust wonderfully crisp. Knead the dough until it’s smooth, but don’t make it too soft. A firmer, tight dough (with just enough water) ensures the kachori won’t absorb excess oil during frying. Always let the dough rest under a damp cloth; this relaxes the gluten and makes it easier to shape, preventing the kachori from springing back when rolled.

Frying Temperature & Technique: Frying kachoris is a slow dance. Always fry on medium-low heat for even cooking. Patience will reward you – low heat frying cooks the kachori through and produces an evenly golden, crisp shell with tiny flaky layers. If the oil is too hot, the kachori will puff up and turn dark quickly but remain uncooked (doughy) inside. One trick: once the kachori has floated and started to puff, you can gently press it with the frying spoon or a spatula to help it puff completely. Fry until the bubbling subsides significantly – that’s a sign the moisture has cooked out and the crust is crisp.

Onion Filling Tips: Don’t chop the onions too fine. Slightly larger diced onions are ideal because they retain a bit of texture and won’t release water as quickly as very fine onions. This helps avoid a soggy filling. The spoonful of besan in the filling is a traditional touch – it soaks up moisture from the onions and spices, ensuring the filling is dry enough to stay inside the kachori without bursting out. (Some halwais even use a bit of mashed boiled potato or crushed roasted moong dal for the same purpose of binding the filling.)

Variations: While all-purpose flour yields the most authentic crispy texture, you can replace part of the flour with whole wheat flour (atta) for a slightly healthier spin. Many households might not deep fry snacks often, but this treat is worth the indulgence! If you’re experimenting, you can also try other fillings (like spiced lentils or peas) with this same dough – but then it wouldn’t be the classic Pyaz Kachori we know and love.

Storing & Reheating: Pyaz Kachori is best enjoyed fresh, but you can prepare them in advance. These kachoris keep well for a couple of days at room temperature. Let the fried kachoris cool completely, then store them in an airtight container – this prevents them from turning soggy. To reheat, avoid microwaving (which can make them chewy); instead, warm them up in a preheated oven at 180°C (350°F) for about 5–8 minutes. They’ll crisp up almost as good as freshly fried. (If you need to store the uncooked, filled kachoris, you can refrigerate them separated by parchment, but fry within a day for best results.)
Leftover Idea: If by some miracle you have leftover kachoris, you can turn them into a quick kachori chaat! Lightly crush a warmed kachori in a bowl, top with whisked yogurt, drizzle with tamarind and green chutneys, and sprinkle some sev and chopped onions. This street-food style makeover is absolutely delicious.


Serving Suggestions

Classic Chutney Pairing: The traditional way to relish Pyaz Kachori is with chutneys. Tamarind-Date Chutney (imli ki chutney), which is sweet and tangy, is a must – it complements the spicy, pungent onion filling perfectly. Alongside it, serve a bright Green Chutney made from fresh coriander, mint, green chillies and lime. The duo of sweet tamarind and herbaceous green chutney offers a burst of contrasting flavors that elevate each bite of the kachori. Serve the kachoris on a platter with bowls of these chutneys, or drizzle the chutneys inside the opened kachori for a street-style presentation. You can also add a few fried green chillies on the side for those who love extra heat (bite carefully – they’re hot!).

Rajasthani Kadhi (Kadhi Kachori): In some parts of Rajasthan, especially in cities like Ajmer, Pyaz Kachori is famously served with a simple Rajasthani kadhi. This kadhi is a thin, spicy yogurt-based curry (different from the Punjabi kadhi, as it usually has no pakoras and is lighter). To serve, place hot kachoris in small bowls and pour steaming kadhi over them, then top with a drizzle of tamarind and green chutney. Eating kachori soaked in kadhi is a soul-warming experience – the kachori soaks up the savory curry, turning each bite into a soft, flavor-packed dumpling. It’s a lesser-known but delightful way to enjoy this snack as a more filling meal.

Chai Time Delight: No Indian street food story is complete without chai! Serve your Pyaz Kachoris with a pot of hot masala chai on the side. The strong, milky tea cuts through the richness of the kachori and makes for a comforting combination. In fact, many locals swear by kachori with chai as the ultimate rainy day duo. The warmth of the tea and the spice of the kachori filling will surely chase away any chill from the monsoon rain. So, dig in, sip, and enjoy the bliss – as we say in Rajasthan, “Ram ram sa, khaana ho jaye!” (Greetings, let’s eat!).


Enjoy making these Rajasthani Pyaz Kachoris at home! With each crispy bite, you’ll taste the love and legacy of Rajasthan’s street food culture – and if you close your eyes, you might just hear the patter of rain and the chatter of a busy Jaipur market. Happy cooking and happy monsoon! 🌧️✨

Snacks, Street Foods

Delhi-Style Ram Ladoo Chaat (Moong Dal Pakodi Chaat)

Puspa

Imagine strolling through the bustling lanes of Old Delhi on a chilly winter evening, your hands wrapped around a small dona (leaf bowl) brimming with piping hot Ram Ladoo. The aroma of fried lentil fritters wafts through the foggy air as you watch the street vendor deftly drizzle vibrant green chutney over the golden bites and top them with a snowy heap of grated radish. During Delhi’s severe winters (and even its monsoons), snacks like Ram Ladoo are in high demand – kiosks selling jalebi, shakarkandi chaat, Ram Ladoo, aloo tikki and more are a common sight in every neighborhood. The experience is pure nostalgia: standing by the roadside with friends, huddling under umbrellas during a surprise drizzle, and relishing the chatpata (tangy-spicy) flavors that burst from these little fritters.

Ram Ladoo isn’t actually a ladoo (sweet) at all – it’s a savory fried pakoda (fritter) made from moong dal batter that’s turned into a chaat. The name might confuse first-timers, but one bite makes it clear why this is one of Delhi’s most beloved street foods. Traditionally, the crispy lentil balls are served as a chaat with all the fixings: fresh white radish (mooli) is the signature topping that defines Ram Ladoo, piled on along with zesty green chutney and a squeeze of lemon. This combination of hot fritter, cool crunchy radish, and spicy-tangy chutneys is absolutely addictive. No wonder Ram Ladoo is especially cherished during North Indian winters and monsoons, when that extra crunch of seasonal radish and the warmth of fried snacks feel most comforting.

Ingredients

For the Ram Ladoo Fritters: (Serves 4)

1 cup moong dal, split yellow lentils (dhuli moong) – rinsed

1 teaspoon grated ginger (or 1-inch piece, chopped)

1–2 green chilies, chopped (adjust to taste)

½ teaspoon cumin seeds

1 pinch asafoetida (hing) (optional, enhances flavor)

½ teaspoon salt, or to taste

Oil, for deep frying (enough to submerge fritters)


For Serving & Toppings:

1 cup white radish, peeled and grated (mooli)

2 tablespoons fresh coriander leaves, finely chopped

Green chutney – (Blend fresh coriander, mint, green chili, garlic, salt, and a dash of lemon into a smooth chutney. You can include a few radish leaves for authenticity.)

Tamarind chutney – sweet-sour imli chutney (optional, for drizzling)

1 teaspoon chaat masala

Lemon wedges, for squeezing on top


(Note: Some vendors also garnish with a few pomegranate seeds (anardana) for a pop of sweetness and color, though this is optional.)

Instructions

1. Soak the Dal: Rinse the moong dal a few times, then soak it in water for about 3–4 hours (or overnight). Proper soaking softens the lentils, ensuring a lighter, fluffier batter. If you plan to mix in a small portion of chana dal (optional for extra crispness), soak it together with the moong dal or separately as needed.


2. Grind into Batter: Drain the soaked dal and transfer it to a grinder or blender. Add the aromatics and spices – ginger, green chilies, cumin seeds, asafoetida, and salt – into the grinder. Grind everything to a coarse paste without adding water (or using only a few teaspoons if absolutely necessary). The batter should be thick; a slightly coarse texture (not completely smooth) is ideal so that the fritters have some bite. Tip: Scrape down the sides of the blender as you go, and avoid over-grinding into a fine paste.


3. Aerate the Batter: Pour the ground dal batter into a mixing bowl. Now, take a whisk (or even just use your hand or a spoon) and beat the batter vigorously for 2–5 minutes in one direction. This whipping incorporates air, making the batter light and fluffy. You will notice the batter increase a bit in volume and turn pale. This step is key to yielding soft, pillowy interiors and helps the fritters puff up nicely when fried.


4. Deep Fry the Fritters: Heat oil in a deep kadai (wok) or heavy pan over medium heat. Once the oil is hot (test by dropping a tiny bit of batter – it should sizzle and rise to the top), carefully drop spoonfuls of the batter into the oil. You can use a wet spoon or your fingers to pinch out small rounds (about 1 to 1½ inches in diameter). Do not overcrowd the pan; fry in small batches so the temperature of the oil stays consistent and the fritters cook evenly. Fry the Ram Ladoo on a medium flame, flipping occasionally, until they turn golden and crisp on the outside. This usually takes about 4–6 minutes per batch. Resist the urge to fry on very high heat – medium heat ensures the insides cook through without the outside browning too fast. When one side is golden, flip the fritters with a slotted spoon and continue frying till all sides are golden and the fritters are crunchy.


5. Drain and Keep Warm: Use a slotted spoon to remove the fried fritters from the oil. Drain them on a plate lined with paper towels to blot excess oil. The Ram Ladoos should be beautifully crisp and golden (avoid frying till dark brown, as that can make them too hard). If not serving immediately, you can keep them warm in an oven at low heat (around 100°C/212°F) so they remain crunchy.

Serving and Presentation

Serving the Chaat: In Delhi, Ram Ladoo is often handed to you in a small steel plate or a disposable leaf bowl (dona), truly embracing its street-food charm. To assemble your Ram Ladoo chaat, arrange 4–5 of the hot moong dal fritters in a small bowl or plate. Then liberally spoon the green chutney over them, completely dousing the fritters in that spicy herby goodness. If you have tamarind chutney, drizzle a couple of teaspoons of the sweet-tangy sauce as well for a nice flavor contrast. Next, pile on a generous amount of grated radish on top of the fritters – don’t be shy, the crunchy mild radish is what makes this chaat unique. Sprinkle a pinch of chaat masala all over, and garnish with the chopped fresh coriander. You can also add a few of the radish leaves themselves as garnish if they’re fresh and tender. Finally, tuck a lemon wedge on the side of the plate for squeezing. The final creation should look irresistible: golden fried balls almost hidden under a mountain of green chutney and white radish, with specks of coriander (and maybe ruby pomegranate arils) on top, just like the street vendors serve it.

When you take a bite, you get everything at once – the crisp exterior of the fritter giving way to a soft, savory center, the zing of green chutney and chaat masala, and the refreshing crunch of radish with a burst of lemon. This medley of textures and flavors is what makes Ram Ladoo such a beloved street snack. Traditionally, the fritters must be enjoyed fresh and hot, smothered in chutneys and topped with radish – that’s the classic way to relish this dish. Some vendors also sprinkle a little black salt or sendha namak on top for extra punch. Serve your Ram Ladoo immediately once assembled, because that’s when they taste best – before they lose heat and crunch.

Tips for the Perfect Ram Ladoo

Soak Well: Plan ahead and soak the moong dal for at least a few hours. Well-soaked lentils grind more easily and yield a smoother, lighter batter. If using a bit of chana dal (e.g. a 3:1 ratio of moong to chana), soak it too – chana dal helps make the fritters even more crisp and fluffy (though you can skip it if you want to keep things simple).

Minimal Water for Grinding: Drain the lentils thoroughly before grinding. Avoid adding water when blending – excess water can make the batter runny, and the fritters won’t hold their shape. Grind in pulses until you get a coarse, thick paste. If absolutely needed, add a teaspoon or two of water, but keep the batter stiff. A thick batter results in round, fluffy fritters, whereas a thin batter would yield flat or greasy ones.

Whip the Batter: Don’t forget to whisk or beat the batter well. This step incorporates air, making the fritters light. A well-aerated batter gives soft interiors and helps the Ram Ladoos puff up nicely. If you skip this, your fritters might turn out dense. So roll up your sleeves and beat the batter for a few minutes until it feels lighter and pale.

Frying Technique: Always fry on medium heat. If the oil is too hot, the fritters will brown too quickly on the outside but remain uncooked inside; too low and they’ll absorb oil and turn soggy. Medium flame ensures they cook through evenly. Also, fry in batches – adding too many spoonfuls of batter at once can crowd the pan and drop the oil temperature, resulting in oily fritters. Fry until the ladoos are just golden (not deep brown) for the best texture. Golden color means they’re perfectly crisp but still tender inside.

Toppings are Key (Don’t Skip the Radish!): The magic of Ram Ladoo lies in its toppings. Fresh grated radish is not just a garnish but a core component – it adds a refreshing crunch and peppery bite that elevates the dish. In fact, the radish is so essential that skipping it is not advisable. Similarly, the green chutney provides spice and moisture, and a dash of tamarind chutney brings a welcome sweetness that balances the flavors. Sprinkle a pinch of chaat masala on top for that final tangy kick. These extras turn simple fritters into an authentic chaat.

Serve Hot: Ram Ladoo is a snack best enjoyed straight out of the oil. Serve them immediately after frying and assembling, while they’re still hot and crunchy. The fritters tend to soften as they cool, especially under the moisture of chutneys. If you need to fry them a little in advance, you can keep the fried balls in a preheated oven (around 90–100°C) or in an airtight container to maintain crispiness. Then quickly assemble with toppings right before eating. But avoid long delays – even the street vendors will assemble a plate and hand it to you to eat right there and then.

Secret Street Vendor Trick: For an extra layer of authentic flavor, try incorporating radish leaves into your preparation. Many Delhi vendors blend a handful of the mooli ke patte (radish greens) into the green chutney, or even finely chop and whisk a spoonful into the batter itself. The radish greens have a sharp, mustardy flavor that can give your Ram Ladoo a distinctive edge. Even if you don’t have the leaves, using radish generously as a topping will do the job – it’s the defining element of this chaat.


With these tips in mind, you’re ready to recreate the Delhi-style Ram Ladoo at home. Each bite will transport you to the lively streets of Delhi, especially on a cold evening or a rainy day, enjoying this warm, crispy, spicy delight. Serve it up in true street-style fashion – in a little leaf bowl or steel saucer – and watch how quickly these moong dal pakodi chaats disappear. Happy cooking and happy snacking!