Raam Laddu- as it is popularly known in North Indian streets is not only a wonderful snack but unlike its other laddoo counterparts, this one is tangy and savoury chaat recipe served with chaat chutneys. This insanely crispy and crunchy moong dal fritters is particularly high in dietary fibre and is fit for the season. This monsoon season rather than buying your favourite delicacy, try to make this not so complicated, but simple & straightforward snack at home just perfect with your cuppa. I am sure this perfect monsoon recipe of mung daal pakora will become regular for your family, and you can obviously have as much as you want! So, enjoy making it with the easy recipe i am sharing.INGREDIENTS 1 cup Moong dal 2 Green chilli (chopped) ¼ tsp Baking powder ½ tsp Hing (asafoetida) 1 cup Red chilli powder ¼th tsp Jeera powder ¼th tsp Amchur 2-3 tbs tamarind chutney 3 tbsp Coriander chutney 2 tbs Grated mooli (grated radish)1 tbsp Coriander leaves (chopped) for garnishingOil for frying Salt to taste Method: Take moong dal in a bowl and soak it overnight and drain and grind with green chilli and baking powder. Add salt and hing into the jar and grind it a little coarsely.Heat oil. Using a spoon, drop dollops of the batter in the oil. Deep fry till goldenPlace the dal vadas or raam laddus on a serving bowl. Sprinkle coriander chutney , tamarind chutney. Sprinkle grated radish, coriander leaves, jeera powder, aamchur powder to serve this lip-smacking dish.
