Laddu peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with step-by-step photos
Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie
snack, originating from Punjab Pakistan, this spicy and lip-smacking snack is
widely available in the city where the vendors would mostly sell it on the
carts or would push their 'Rairees' through different streets and allies while
calling out 'Ladoo Karara which means the Laddus
They are
selling spicy and tasty in the Punjabi language.
Laddu peethi is prepared with a blended mix of lentils and then is deep-fried which is known as a laddu, as
well as at the time of assembling added green chutney, sweet and sour aloo Bukhara chutney, laddu
balls, grated mooli, and sliced onion with thick yogurt mixture
Laddu peethi also can be prepared at iftar time as you know all my respectable readers Ramzan is almost upcoming so this is a great menu for the iftar as well as you can make it at any event like a party, eid, or even for the guest for it you keep all chutneys to prepare before serving or even can be prepared dal mixture along with grated onion or reddish when they come just fry and assemble
Actually, I prepared this recipe in February but due to some
engagements I could not upload my recipe right away hence now the summer season
has started so it’s hard to find out seasoning reddish
You even skip Reddish if it is still getting in your area then must be used so
let the go-ahead to know how to make laddu peethi
Recipe Tips:
- To prepare this recipe soak the lentils for at least 2 hours before blending
- Dal mixture consistency should be not rainy otherwise it will be soggy while frying
- Laddu can be had alone with tea or coffee after just frying
- Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer
Take all ingredients and soak them in warm water which included tamarind, plumps, and both types of lentils. Soak lentils at least for two hours
Prepare both veggies onion and radish
Beat the yogurt to add cornflour till turns to the creamy texture
Then add chaat masala and salt, stir to combine
well transfer to the serving bowl set aside until required
Extract all seeds from tamarinds and plump
Slightly dry roast cumin seeds
Put soaked plums and tamarind pulp with water in
a
Constantly stir to mix well on low-medium flame
until chutney is thickened
Transfer
to the serving bowl and set aside until required
Laddu Peethi is a delicious, savory, and lip-smacking evening food street veggie snack, originating in Punjab
Note: This chutney can be stored in an airtight
container and stays good for up to 2 weeks but keep it refrigerated and use a dry
spoon for taking out chutney from the container_Now all three sauces are ready for laddu peethi
to use in the recipe keep aside
Pictorial:
Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend
till turns to a fine smooth texture
Transfer to the mixing bowl then add baking soda and powder together along with salt
Mix them well
until everything is incorporated set aside
Heat the oil in a wok on medium heat, take one portion around tennis sized ball or as the desired size
Put laddu balls in hot-medium oil fry them on
high-medium heat, and fry 3-4
laddu balls in one batch
Fry each side of laddu for about 2-3 minutes till turns to nice golden brown color
Once laddu gets golden brown in the color drain
them out from the oil, transfer all laddu to the paper towel to remove
excess oil
Place 2-4 laddus in one-time serving or as
desired
Crack them from the center so that all sauces properly absorb in laddus to make them juicy
Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi
Laddu is ready to serve, repeat the same process to make another plate of
laddu peethi
Laddu Peethi is a delicious, savory, and lip-smacking evening food street veggie snack, originating in Punjab
Ingredients for Laddu:
- 200g or 1 cup, chana dal soaked
- 66g or 1/3 cup, mash dal soaked
- 1 tsp, black peppercorn
- 10-12, whole red chilies
- 1 ½ tsp, cumin seeds
- Salt to taste
- 50g, ginger chopped
- ¼ tsp, baking soda
- ¼ tsp, baking powder
- Cooking oil, as required for frying
For aloo Bukhara Chutney:
- 100g, aloo Bukhara plums
- 1/3 cup, tamarind pulp
- 1 tbsp, sugar
- 1/3 tsp, salt
- 1 tsp, red chili flakes
- 1 tsp, cumin seeds lightly roasted and crushed
- 1 tsp, ginger powder
For Dahi Chutney:
- 200g, homemade yogurt beaten
- 1
tsp, chaat
masala
- 1 tsp, cornflour
- Salt to taste
For Assembling:
- Chaat masala
- Onion slices
- Grated
- Yogurt mixture
- Green sauce
- Plum sauce
How to make a laddu Peethi?
- Take all ingredients and soak them in warm water which included tamarind, plumps, and both types of lentils
- Soak lentils at least for two hours
- Prepare both veggies onion and reddish
- beat the yogurt to add cornflour till turns to the creamy texture
- Then add chaat masala and salt, stir to combine well transfer to the serving bowl set aside until required
- Extract all seeds from both ingredients tamarinds and plumps
- Slightly dry roast cumin seeds
- Put soaked plums and tamarind pulp with water in
a
- Stir to combine well
- Combine all spices to the aloo Bukhara chutney such as roasted cumin seeds, ginger powder, salt, sugar, and red chili flakes
- Constantly stir to mix well on low-medium flame until chutney is thickened
- Transfer to the serving bowl and set aside until required
- Note: green chutney recipe link will get from the ingredients list
- Choperize both lentils in the chopper mixer by adding ginger, whole red chilies, black peppercorn, and cumin seeds
- Just splash some water over the dal and then blend till turns to a fine smooth texture
- Check it by dropping a drop of batter in water, if it pop-ups then your batter is done
- Note: dal consistency should be not rainy otherwise it will be soggy
- Transfer to the mixing bowl then add baking soda and powder along with salt
- Mix them well until everything is incorporated set aside
- Note, Let the batter stay for 15-20 minutes
- Heat the oil in a wok on medium heat
- Take one portion around a tennis-sized ball or as the desired size
- Put laddu balls in hot-medium oil and fry them on high-medium heat
- Fry 3-4 laddu balls in one batch
- Fry each side of laddu for about 2-3 minutes till turns to nice golden brown color
- Once laddu gets golden brown in color drain them out from the oil
- Transfer all laddu on a paper towel to remove excess oil
- Place 3-4 laddu in one-time serving
- Crack them from the center so that all three sauces yogurt, plum, and green sauces properly absorb in laddus to make them juicy
- Drizzle yogurt mixture, green sauce, and plum sauce over laddu
- Then add onion slices onion and grated reddish
- Keep assembling by adding more sauce over laddu pet
- Finely sprinkle some chaat masala
- Laddu is ready to serve
- Repeat the same process to make other plates of laddu peethi
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