Lahori Laddu Peethi Recipe ( Street Style Laddu Peethi )

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

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 carts or would push their 'Rairees' through different streets and alleys while calling out 'Ladoo Karara ', which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys prepared before serving. You can also prepare a dal mixture along with grated onion or red chili. 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 that the summer season has started, it’s hard to find reddish seasoning

You can even skip Reddish if it is still not available in your area; then it must be used, so give the go-ahead to know how to make laddu peethi. I will share the Imli and aloo Bukhara chutney recipe in another post. 

My Latest Video: Laddu Peeth:

Recipe Tips:

To prepare this recipe, soak the lentils for at least 2 hours before blending. The consistency of the dal mixture should not be runny, as this can make it soggy during frying. The laddu can be enjoyed on its own with tea or coffee after frying. Laddu peethi can be stored in an airtight jar in the freezer for up to 2 weeks.

If you have tried this Laddu Peethi Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make laddu peeth, I first soak lentils for at least two hours and prepare both veggies, onion, and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

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

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or to the desired size. Put the laddu balls in hot medium oil and fry them on high-medium heat.

                              

Fry each side of the laddu for about 2-3 minutes till it turns a nice golden brown color.

                                       

                           

Once the laddus get golden brown in color, drain them from the oil.

                                  

 Transfer all laddus to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddus in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddus, making them juicy.

                                       

Drizzle all three sauces and add veggies. Keep assembling by adding more sauces over the laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

Onion Pakora Recipe ( Piyaz Ka Pakora )

                           
                                                       

Onion Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos 

Onion Pakora is a crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most popular and much-loved snacks, especially during the monsoon and cold winters. 

These are very commonly prepared in most Pakistani homes for an evening snack and are served with a cup of masala chai or doodh patti chai.

                                 

Onion pakora is also sold in street stalls and restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over aloo pakora. 

But sometimes I make onion pakora in the rainy season with roti and chutney, or sometimes have it only with a hot cup of tea. A very easy and quick deep-fried snack that you can serve to your unexpected guests :)  

                                

Tips to make the best Onion Pakora:

1. Gram flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few months. So, always taste test the gram flour before using.
2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly; some thick or some thin won’t yield crispy. The thicker slices don’t fry well, leaving the pakora soft, so slice them to a moderately thin size.
3. Flour: Traditionally, pakora are made with gram flour; however, additional ingredients like rice flour, semolina, or cornflour are added in the street style and restaurant styles, as these ingredients keep the fritters. So, do use 1-2 tbsp of this in the recipe.
4. The temperature of the oil: The oil has to be moderately hot before adding the fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is too hot, then the onion pakora will brown outside but will not get cooked inside.
5. Frying pakora: Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame will burn them from the outside without cooking them inside   

For more deep-fried snacks:

Laddu path

Vada pav

Potato cheese balls

Chicken nuggets

Gobi vada

Chicken spring rolls

Crispy khajoor

For the best result, follow my detailed step-by-step photo instructions and tips.

If you have tried this Onion Pakora Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, cut the onion slices into moderately thin slices and add them to the mixing bowl; keep aside.

                            

Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns. 

                      

Keep aside

                               

Now start adding spices to the mixing bowl with the onion slices, such as salt, roasted ground spices, red chili powder, and red chili flakes.

At the end, add baking soda along with chopped green chilies and coriander leaves. Stir to mix up very well. 

                      

Leave it aside for 10 minutes, which helps the onion to release some moisture.

                                               

And cover with the plate. 

Once the Onion leaves enough moisture

                                

Then add gram flour, cornflour, and more salt if needed.

                               

         

Mix everything well to coat the onions with the flour. Mix the flour to make a moist mass of dough.

                       

Heat the oil in the wok or fry pan for deep frying the pakoda. When the oil is hot enough, regulate the flame to medium-high

                          

Take a small amount of dough and sprinkle it in the oil.

                                     

Don’t add too many pakoras in the wok; they should have some space in the wok to swim around and fry well.

While frying, stir and, if needed, flip the onion pakora occasionally for even frying.

                            

Fry them till they turn crisp and golden.

                     

       

Then transfer them with a ladle to an absorbent tissue placed on a plate or on a colander. Continue to make more onion pakora in batches with the rest of the dough.

                      

Transfer the onion pakora to the serving dish.

                        

Serve onion pakora hot with a cup of tea or coffee. You can also serve them with red or green chutney or sprinkle some chaat masala.

                       

Kala Chana Masala Recipe

Kala Chana Masala | Black Chana Masala | How to Make Kala Chana Masala Recipe with step-by-step photos.....

Kala Chana Masala is a delicious, wholesome, and spiced snack. It is one of my favorite hot snacks, which is served as a breakfast or as a snack. This is my family recipe; my mother used to cook it, especially during Ramadan. Complete instructions below 

How to Serve It?

Some people eat this chole masala with boiled and bagara rice, which is usually served with yogurt,papdi, and onion salad with tomato that helps to enhance the taste of chole.

How can it be cooked?

These black chickpeas are cooked with our traditional spices, which can be used in many other dishes. I have also been told to use the same spices in the different dishes in my previous recipes. 
                         

The main ingredients are:

It is prepared with black chickpeas, onion, and chana special spice that I will tell you about next in this recipe

I would also like to share here some benefits of black chickpeas because it was seen that usually, people in Pakistan don't want to have it, wrongly thinking this is the reason.n I am sharing here the benefits of black chickpeas, so go ahead and know how to make kale chana masala. 

Benefits of kale chana

1. Black chickpeas' benefits are immense and can help you stay healthier naturally. 
2. Black chickpeas are very nutritious, and apart from providing essential elements, they also help in clearing the digestive tract.
3. It also relieves complaints of bloating and belching
4. If consumed regularly, it contains enough roughage to smooth the excretory cycle of the body. 
5. In case of a stomach infection, 
6. Eating black Peas is effective in retaining the nutrition of the body and stopping loose motions and getting rid of diarrhea!
7. The presence of some nutrients like folates, fiber, protein, carbohydrates, copper, iron, and phosphorus makes black chickpeas able to cure some of the common skin diseases.
8. Chickpeas are low in fat, high in dietary fiber, and rich in healthy vitamins and minerals. 2 or 3 tablespoons can provide the same nutritional value as 5 portions of fruits and veggies. Thus, you should add these legumes to your diet to avail of all the benefits that black chickpeas offer....               

If you have tried this Kala Chana Masala, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, soak the black chana by putting baking powder in it overnight. In the morning, rinse the kale chana under running water. Put chickpeas in the pressure cooker, add 1/2 tsp salt and water, bring it to a boil, then close the pressure cooker.

Let it cook for 20-25 minutes after it starts to whistle
Once the kale chana is cooked, turn off the flame

Take all ingredients and prepare them. 

Lightly dry roast black peppercorn, black cardamom, and cumin seeds in the pan. Put the roasted whole spices in the grinding jar and grind them till they turn into a fine powder. Set aside

Take out the yogurt from the bowl and whisk it well,y adding a little salt, and set aside.

Heat the oil in the wok.

Add the onion to the oil, and sauté the onion for 3-4 minutes.

Then add boiled Kala chana to the fried onion.

Fry them with the onion for 5 minutes on medium flame.e

Then add powdered spices to the chana masa.la

Stir to mix well for 2 minutes over medium-low heat.

Now, pour hot, boiled water into the roasted can. 

Stir to combine well.

Bring the kala chohle to a boil.

Cover the lid and allow cooking for about 15 minutes over low-medium heat.t

Cook chana until it turns into a thick gravy, transfer to the serving dish, and garnish with coriander leaves, green chilies, and onion.

Now, Kala chole masala is ready to serve with boiled rice,papdi, onion salad, yogurt, and tea.