Ladoo Peethi Walay- a famous Lahori Street-food

Ladoos with all the condiments

Ladoo Peethi Walay, strange name! isn't it? Is it a sweet snack or savory? Well, I had similar thoughts when I first heard about this street-food at the age of  8 or 9 years at my late Dadi Ma Jee's (paternal grand mother) house. I remember she introduced it to me and explained that what exactly it is and how to eat it and guess what, I loved it!:D

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 Kararay' or 'Ladoo Kararay nay kararay nay kararay naaaay'  which means the Ladoos they are selling are spicy and tasty in Punjabi language.

Having spent most of the life overseas, we didn't get to eat most of the Pakistani/Indian snacks besides upon visiting back home, our parents being quite reluctant about the hygiene and all, never let us eat anything from the 'streets' therefore, my only vague memory of having this interesting and peculiar blend of flavors was only at my Dadi Ma Jee's. After moving back to the country a couple of years back, once a class fellow and a friend, who's a fan of this scrumptious snack, took me back to my childhood memory by getting some ladoos from the hawker, in Anarkali Bazaar (a famous market in Lahore) for both of us. They were served in a stainless steel plate, along with all of its condiments. I reluctantly ate them since the outlook of the entire setup was not so promising. Once we finished eating and handed back the plates, the next thing I witnessed, was enough to put me off eating it from the vendors for the rest of my life! The Chota (helper) of the vendor took the plates and dumped them into a shabby looking iron canister which once carried cooking oil in it but was now filled with dirty water. He rinsed the plates in it, took them out, lo and behold, they are ready to be used for the next customer... I think lets just stop here and revert our thoughts back to this delicious treat, right? 

That day onward, I decided to try making them at home and I did! but just last month. Unfortunately, I never got the chance to ask about its recipe from my Dadi Ma Jee as her sudden demise didn't leave me with any chance to learn so many things from her that I could have if she had lived a few more years. May her soul rest in the highest stations of Jannah, Ameen Sum Ameen. Today is her death anniversary and a rainy day, hence I decided to share this recipe which is very apt according to the day, history and background. I have created this recipe by following my instinct and the taste and flavor I remember by having it as little as twice in my life.

So what are they exactly, that I had been singing praises of (or been putting efforts to make everyone anti-vendor's-made-Ladoods :P) for the past don't know how many minutes?! Well they're Just Split Green Gram, Moong Daal and Bengal Gram,Channay kee Daal's spicy fried dumplings, served with grated white radishes and topped with two types of tangy, spicy and sweet Chutneys- that's it. Sounds easy and delicious, doesn't it? :) Lets get on with making it then! You would need just a couple of ingredients to make this appetizing snack that you all must have in your pantry and refrigerator already.

Let the cook be unleashed! :)

Ladoo Peethi Walay

For Ladoos

Ingredients: 

Split Green Gram, Daal moong: 1 cup 
Bengal Gram, Daal Channa: 1 cup 
(Both washed and soaked in enough water that can be easily absorbed while being soaked overnight) 
Salt: 1 tsp
Red chili powder: 1/2 tsp
Carom seeds: 1/2 tsp 
Cumin seeds: 1/2 tsp 
Dried Ginger Powder or Fresh Ginger root: 1 inch piece 
Garlic powder or fresh garlic paste: 1/4 tsp 
Soda bi Carb: 1/4 tsp

 Method: 

1. Blend the soaked lentils with all of the above mentioned ingredients accept for soda.
2. Blend till thick, pasty and smooth (use water if required)
3. Add soda prior to frying.
4. Heat oil in a large pot or wok to medium hot.
5. Spoon the batter in the form of medium sized flat balls and deep fry over low-medium flame till golden and crisp. 
6. Take out with a help of a slotted spoon and place in a sieve till ready to serve. 

Serve warm with mint-tamarind chutney, dried apricot chutney and grated radishes with some Chaat Masala sprinkled on top. 
Makes 24 approx 

Dried Apricot chutney

Ingredients: 

Dried apricots (de-seeded ones) 1/2 cup roughly

Dried Tamarind: 1/4 cup (soaked in warm water and seeds removed)
Sugar: 1 cup 
Whole Red Chilies: 6-8 
Salt: 1/2 tsp
Cumin seeds: 1/2 tsp 

Dry Ginger powder: 1/4 tsp
Water: 2 cups 

Method: 

1. Put all the ingredients into a medium sized pot.
2. Cook everything together for a few minutes.
3. Blend well with the help of a hand held blender or in a blender jug. 
4. Cook again till thickens.
5. Let it cool down completely before serving. 

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. 

Mint-tamarind chutney 

Ingredients: 

Fresh Mint: 1 small bunch 
Coriander/Cilantro: few sprigs
Tamarind pulp: 1/4 cup (soak few tamarind seeds in hot water for a few minutes or simply microwave on high for 2 minutes. Squeeze the seeds into the water to obtain the pulp. Discard the seeds) 
Green chilies: 2,3 
Salt: 1/2 tsp 
Cumin seeds: 1/2 tsp 

Method: 

1. Blend everything together by adding water.
2. Pour into a bowl and keep it refrigerated until served.

This chutney should be a little runny and the ladoos should absorb it at the time of serving. Can be stored in a glass jar up to a week. Keep it refrigerated.

That's all folks! :) Seasoning can be adjusted according to your taste and desire. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please remember in your Du'as/prayers! :)

*Not be duplicated, rewritten or published without permission- Thank you!