Hot, crisp fritters topped with cool grated mooli and spicy chutney make Delhi-style Ram Ladoo a memorable street snack. Despite its name, it is savoury and made from lentils.

Soak yellow moong dal and chana dal for about four hours, then drain them thoroughly. Grind with ginger and green chillies, using very little water. Beat the thick batter until it looks light, then mix in cumin, hing, salt and black pepper.

Drop small portions into moderately hot oil and fry until golden. Work in batches so the oil temperature stays steady. Just before serving, grate fresh radish and prepare a thick mint-coriander chutney.

Pile the mooli over the hot fritters, spoon on the chutney and finish with chaat masala. Serve immediately for the best contrast of crisp, soft and fresh textures. Find the full measurements in this crispy Ram Ladoo recipe.

https://www.chukde.com/post/ram-ladoo-recipe