Swad mein chatpata, texture mein karara – Amritsari khatte laddu are unlike anything you’ve tasted! Made with love, tang & tradition ❤️
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Soak the Moong Dhuli Dal and Chana Dal for 4-5 hours. Drain and grind them into a coarse paste along with ginger and green chillies.
Add salt, asafoetida, cooking soda, and water to the batter. Whisk the batter for at least 5 minutes to make it light and airy.
Heat oil in a pan on low to medium heat. Drop small portions of the batter into the oil and fry until golden and crisp. Remove and set aside.
Soak imli in 5 cups of water for 30 minutes. Extract the pulp and strain it.
Add jaggery powder, black salt, salt, roasted cumin powder, black pepper powder, asafoetida, and chat masala to the tamarind pulp. Cook on medium heat until the chutney thickens slightly.
Mix carrot, radish, and beetroot juliennes with the prepared tamarind chutney. Garnish with chopped green coriander leaves.
Fry the laddu on low to medium heat to ensure they cook evenly and remain crisp.
Whisk the batter for at least 5 minutes to make it light and airy, resulting in fluffy laddus.
Can I use any other dal for the laddus?
Moong Dhuli Dal and Chana Dal are recommended for the authentic texture and flavor. Substituting may alter the taste and texture.
How long should I soak the dal?
Soak the dal for 4-5 hours to ensure it grinds smoothly and results in a good batter consistency.
Can I make the chutney ahead of time?
Yes, the tamarind chutney can be prepared ahead and stored in the refrigerator for up to a week.
What is the best way to serve these laddus?
Serve the laddus with the tangy tamarind chutney and garnish with julienned vegetables and coriander for the best experience.
Can I bake the laddus instead of frying?
Frying is recommended for the authentic crisp texture, but you can try baking at 375°F (190°C) until golden, though the texture may differ.
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