Swad mein chatpata, texture mein karara – Amritsari khatte laddu are unlike anything you’ve tasted! Made with love, tang & tradition ❤️
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Ingredients
For Laddu
Moong Dhuli Dal1/2cup
Chana Dal1cup
Ginger1in
Green chillies5- Salt1tsp
Asafoetida1/2tsp
Cooking soda1/4tsp
Water1tbsp
Oil for frying
For Chutney
Imli200g- Water5cups
Jaggery powder1cup
Black salt1tsp- Salt1/2tsp
Roasted cumin powder1tsp
Black pepper powder1/2tsp- Asafoetida1/4tsp
Chat masala1tsp
Carrot juliennes1cup
Radish juliennes1cup
Beetroot juliennes1cup- Sweet tamarind chutney for serving
Chopped green coriander leaves
Nutrition (per serving)
Calories
203.3kcal (10.17%)
Protein
10.0g (20%)
Carbs
36.7g (13.33%)
Sugars
16.7g (33.34%)
Healthy Fat
1.4g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Amritsari Khatte Karare Laddu
For Laddu
- Step 1
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.
- Step 2
Add salt, asafoetida, cooking soda, and water to the batter. Whisk the batter for at least 5 minutes to make it light and airy.
- Step 3
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.
For Chutney
- Step 1
Soak imli in 5 cups of water for 30 minutes. Extract the pulp and strain it.
- Step 2
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.
- Step 3
Mix carrot, radish, and beetroot juliennes with the prepared tamarind chutney. Garnish with chopped green coriander leaves.
Nutrition (per serving)
Nutrition (per serving)
Calories
203.3kcal (10.17%)
Protein
10.0g (20%)
Carbs
36.7g (13.33%)
Sugars
16.7g (33.34%)
Healthy Fat
1.4g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia