Delhi Street Food: How To Make Delicious Ram Ladoo With Moli Chutney

Winter has begun in northern India, where temperatures drop rapidly and the air gets chilly. During this time, it is important to keep ourselves warm and well covered. And of course, we must enjoy the special delights of the season! One of the most popular food in Delhi, Ram Laddoo is especially enjoyed during winters. Ram Lado is small pakoda that is crunchy on the outside and soft on the outside. It is served with a tangy and zingy molly sauce or horseradish sauce with grated molly on the side. It is commonly found in Delhi markets like Lajpat Nagar and Sarojini Nagar.

We have found the ultimate recipe for you to make Delhi’s famous Ram Laddoo at home! Yes, you read that correctly. You can now prepare this classic Delhi street food at home in the comfort of your own kitchen. Popular YouTuber ‘Cook With Parul’ shared the recipe on her channel and it has been raved by foodies and fans home cooks. She revealed that this Ram Laddoo recipe can be easily prepared at home using fresh mooli, which is a seasonal ingredient in winter. I dubbed Molly the “hero” in this Delhi-style street food recipe. So, let’s get started without further ado!

(Also read: Street Food In India: 5 Deli Style Chaat Recipes You Must Try)

_{Moong Dal Pakodi or Ram Laddoo is one of the popular food in Delhi. Photo: NDTV Food}

How to Make Ram Ladoo with Molly Sauce | Delhi style Ram Ladoo recipe

1. First of all, prepare a mole chutney with a handful of coriander leaves, horseradish (mole) leaves, 2-3 green chilies, a 1-inch piece of perch and the juice of a lime.
2. Mix all ingredients with 1/2 teaspoon black salt (kala namak), salt to taste, 1 teaspoon cashews and 1 teaspoon asafoetida (hing) mixed with water. You can also add swordfish or peanuts to give your molly sauce a delicious texture. Add it to a bowl and set it aside.
3. Next, peel another radish and grate it finely. Add some chopped horseradish leaves and some chopped green pepper to grated molar. Do not add any seasoning and keep it aside.
4. Now, prepare the ram laddoo with 1 cup moong dal, 1/4 cup chana dal, 1tbsp urad dal. Wash all the dal and soak it for 4-5 hours or overnight. Drain all the water.
5. Add the dals to the grinding jar and make sure there is no water left. Add 1-2 teaspoons of water to the dal mixture. Make a rough mixture and check it with a spoon in between to ensure the right texture.
6. Whisk the dal mixture in a bowl with your hands for 5-7 minutes. If the mixture is too liquid, you can use sooji as well. Add salt and a spoonful of The sauce to the mixture.
7. Add small portions of ram to the hot oil and let it fry over medium heat. Serve hot with chutney and moules on the side!

Watch the full recipe video for Ram Ladoo, Delhi-style, here:

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially those who love veggie momos). Bonus points if you get references about bad jokes and sitcoms, or if you recommend a new place to eat.