Laddu Peethi Recipe - Yummy Traditional

Laddu Peethi Recipe

laddu-pethi-recipe-with-step-by-step-photos


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 are spicy and tasty in the Punjabi language.
Laddu peethi  is prepared with blended mix lentil and then is deep-fried which is known as a laddu, as well as at the time of assembling are added green chutney, sweet and sour aloo Bukhara chutney, laddu balls, grated mooli, and sliced onion with thick yogurt mixture
                          
laddu-pethi-recipe

Laddu peethi also can be prepared at iftar time as you know all my respectable readers Ramzan is almost upcoming so this is the great menu for the iftar as well as you can make at any events like 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 have 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 lets the go-ahead to know how to make laddu peethi 

Recipe Tips:
  1. To prepare this recipe to soak the lentils at least 2 hours before blending 
  2. Dal mixture consistency should be not rainy otherwise it will be soggy while frying
  3. Laddu can be had alone with tea or coffee after just frying 
  4. Laddu peethi can be stored in the airtight jar for up to 2 weeks by keep in the freezer                    
laddu-pethi-recipe


We need:

ingredients-of-laddu-pethi

Take all ingredients and soak them in warm water in which included tamarind, plumps, and both types of lentils. Soak lentils at least for two hours
    
soak-the-plums

Prepare both veggies onion and radish
                          
prepare-all-veggies

                                                   
Beat the yogurt to add cornflour till turns to creamy texture


beat-the-yogurt-until-creamy


Then add chaat masala and salt, stir to combine well transfer to the serving bowl set aside until required 

                                     
add-chaat-masala

\
Extract all seeds from tamarinds and plumps

                                       
extract-all-seeds-from-plums


Slightly dry roast cumin seeds

           
slightly -dry-roast-cumin


Put soaked plums and tamarind pulp with water in a saucepan, keep stir well by adding all spices
                
stir-to-mix-well-and-then-add-roasted-cumin-and-ginger-powder


Constantly stir to mix well on low-medium flame until chutney is thickened 

                                     
aloo-bukhara-chutney-is-ready


Transfer to the serving bowl set aside until required
                             
                           
aloo-bukhara-chutney-is-ready


Note: This chutney can be stored in an airtight container and stays good 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 recipe keep aside
                                   
chutneys-are-ready-to-use-recipe

Pictorial:

laddu-pethi-recipe
              

Grind both lentils in a chopper mixer by adding spices, just splash some water over dal and then blend till turns to a fine smooth texture

blend-the-dal


Transfer to the mixing bowl then add baking soda and powder together along with salt

add-baking-powder-and-soda-to-the-blended-dal


Mix them well until everything is incorporated set aside


should-not-be-rainy-batter

Heat the oil in a wok on medium heat, take one portion around tennis sized ball or as the desired size

take-a-laddu-balls


Put laddu balls in hot-medium oil fry them on high-medium heat, fry  3-4 laddu balls in one batch              

fry-laddu-pethi


Fry each side of laddu for about 2-3 minutes till turns to nice golden brown color
                           
fry-each-sides-about-2-3-minutes

Once laddu gets golden brown in the color drain them out from oil, transfer all laddu on the paper towel to remove excess oil 

                
place-all-laddu-on-paper-towel
                 
Place 2-4 laddus in one time serving or as desired 

place-all-laddus-on-plate


Crack them from the center so that all sauces  properly absorb in laddus to make them juicy 

                   
crack-the-laddu-from-center-by-adding-sauces
                                                     

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi

                     
keep-assembling-by-adding-more-sauces


Laddu is ready to serve, repeat the same process to make another plate of laddu peethi 

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laddu-pethi-is-ready-to-serve





Laddu peethi is a delicious, savory and lip-smacking evening food street veggie snack, originating from Punjab

Ingredients for laddu:
  1. 200g or 1 cup, chana dal soaked
  2. 66g or 1/3 cup, mash dal soaked
  3. 1 tsp, black peppercorn
  4. 10-12, whole red chilies
  5. 1 ½ tsp, cumin seeds
  6. Salt to taste
  7. 50g, ginger chopped
  8. ¼ tsp, baking soda
  9. ¼ tsp, baking powder
  10. Cooking oil, as required for frying
For aloo Bukhara chutney:
  1. 100g, aloo Bukhara plums 
  2. 1/3 cup, tamarind pulp
  3. 1 tbsp, sugar
  4. 1/3 tsp, salt
  5. 1 tsp, red chili flakes
  6. 1 tsp, cumin seeds lightly roasted and crushed
  7. 1 tsp, ginger powder
For Dahi chutney:
  1. 200g, homemade yogurt beaten
  2. 1 tsp, chaat masala
  3. 1 tspcornflour
  4. Salt to taste
For assembling:
  1. Chaat masala
  2. Onion slices
  3. Grated radish
  4. Yogurt mixture
  5. Green sauce
  6. Plum sauce
How to make a laddu peethi?
  1. Take all ingredients and soak them in warm water in which included tamarind, plumps, and both types of lentils
  2. Soak lentils at least for two hours
  3. Prepare both veggies onion and reddish
  4. beat the yogurt to add cornflour till turns to the creamy texture
  5. Then add chaat masala and salt, stir to combine well transfer to the serving bowl set aside until required
  6. Extract all seeds from both ingredients tamarinds and plumps
  7. Slightly dry roast cumin seeds
  8. Put soaked plums and tamarind pulp with water in a saucepan
  9. Stir to combine well
  10. Combine all spices to the aloo Bukhara chutney such as roasted cumin seeds, ginger powder, salt, sugar, and red chili flakes
  11. Constantly stir to mix well on low-medium flame until chutney is thickened
  12. Transfer to the serving bowl set aside until required
  13. Note: green chutney recipe link will get from the ingredients list
  14. Choperize both lentils in the chopper mixer by adding ginger, whole red chilies, black peppercorn, and cumin seeds
  15. Just splash some water over dal and then blend till turns to a fine smooth texture
  16. Check it by dropping a drop of batter in water, if it pop-ups then your batter is done
  17. Note: dal consistency should be not rainy otherwise it will be soggy
  18. Transfer to the mixing bowl then add baking soda and powder along with salt
  19. Mix them well until everything is incorporated set aside
  20. Note, Let the batter stay for 15-20 minutes
  21. Heat the oil in a wok on medium heat
  22. Take one portion around a tennis sized ball or as the desired size
  23. Put laddu balls in hot-medium oil fry them on high-medium heat
  24. Fry  3-4 laddu balls in one batch   
  25. Fry each side of laddu for about 2-3 minutes till turns to nice golden brown color
  26. Once laddu gets golden brown in a colour drain them out from oil
  27. Transfer all laddu on a paper towel to remove excess oil
  28.  Place 3-4 laddu in one-time serving
  29. Crack them from the center so that all three sauces yogurt, plum, and green sauces  properly absorb in laddus to make them juicy
  30. Drizzle yogurt mixture, green sauce, and plum sauce over laddu
  31. Then add onion slices onion and grated reddish
  32. Keep assembling by adding more sauce over laddu pet
  33. Finely sprinkle some chaat masala
  34. Laddu is ready to serve
  35. Repeat the same process to make other plates of laddu peethi 
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