Ram Ladoo/Moong dal  Pakoda Chaat

I believe this is a chaat from the streets of Delhi.  I have never been there nor had this till date.  When I was browsing some channels on street food, I came across this.  The name said ladoo and it was a chaat.  That drew my attention and searched up a little bit on this.  After searching different methods of making this chaat, here is my version :-)
If you are from Delhi or have had this chaat and feel this is not the authentic Ram Ladoo, please pardon me 😬 I am open to trying variations so do leave a comment if you have any :-)
However, I personally loved this chaat and recommend you to try

Preparation Time - 4-6 hrs for soaking
Cook Time           - 30 mins
Serves                  - 3 to 4

Measurements & Ingredients:

For the Pakoda:

Mung beans/Moong dal/ Hesaru bele - 1 cup(before soaking)
Ginger                              - ~1.5 tsp grated
Green chilies                    - 2 (or as spicy as you want)
Salt                                   - to taste
Eno fruit salt (no flavour) - 1 tsp (optional)
Oil                                     - enough to deep fry

For the topping:

Radish                   - 1 or as needed
Coriander leaves    - a handful
Black Salt               - as needed
Chaat masala          - as needed
Green chutney        - as needed
Sweet chutney        - as needed
Curd/yogurt            - as needed

Method:

Soak the moong dal for at least 4 hours.  Drain all the water out and grind it into a smooth paste along with green chilies and ginger.  Add maybe just a couple of Tbspn of water if needed.  We want a thick batter and not a watery one.







To this add salt and Eno fruit salt.  When you mix you will see the batter turns light and fluffy.  Do not over mix.











Mix and make tiny pakodas(bite size) by deep frying them in hot oil.

While the pakodas are frying in oil, grate the radish and squeeze out the water.  We do not need the radish water for this chaat.  Chop the cilantro and mix it with the grated radish and keep it aside.  Beat the yogurt/curd to have a smooth pouring consistency.  

To plate - arrange a few of these pakodas, top it with the radish-cilantro mixture, a little of the curd, top it with green chutney, sweet chutney and sprinkle a little black salt and chaat masala.







Ta-Da!! Your Ram Ladoo is ready to be served....or eaten...😊

Notes:

• If you do not have Eno fruit salt, add baking soda.  
• Eno fruit salt or baking soda is optional.  It will absorb quite a bit of oil when frying.  But the pakodas will be crispy and light.
• Do not skip the radish.  Trust me, I was really wondering how would it taste in a chaat.  But it blends so well that...ohh.. you should experience that feeling...rather than me trying to explain :-)
• Making bite size pakodas made the dish more enjoyable I felt, instead of it being bigger in size like a bonda or regular pakoda.