(click to enlarge)
exactly I was also very surprised like you as i heard this name when I ate them years years back for
the first time. I never knew what it was but it was extreme tasty. This was the
love of my youth. We college girls used to go to Anar Kali and always eat them
whenever I used to visit Lahore and go shopping with my Sis, we used to stop at
the corner shop of the Moon Market, drink mango juice and order these namkeen
the way they worked, with such a fast mode,fantastic! The plates were full till
the top with chutney with some yoghurt drizzling down at the corner, and the
boy running around like a world master and distributing plates to all ladies
sitting in the room :)
long story, I wed, came here, and never ate them since then :I
the last few days I was carving to have that taste, that chutney that flair, so
I sat asking my good old friend Google :) I searched as salty laddu, savory
laddu, namkeen laddu… no luck… each time it showed me laddu Pethi…. I had never
heard this term :(
I surfed many sites and it came out in the end that these were called Laddu
remember the ingredients when asked, the man told me, they were made of “daal
Bengal) but all the recipes I read had 3 different lentils.. No..no…no no….
this is not the right one was my feeling..
I started with Bismillah and soaked my Bengal Gram in the night
remember the chutney was yellowish and the man used to pour 3 different things
on the plate
sour water (Katha Pani) and yoghurt and top with this sizzling grated reddish..Mmmmm
So my new
venture was to make the Namkeen laddu!
I saw a
small film in you tube, where a man was selling them on his cart on the road
side, he also said, he makes it with channa daal and only apricot chutney with
some tamarind in it, then I read 5-10
different sites and somehow all were different from each other lol
I have trusted my memories and used only channa daal. Used very less spices not
as recommended in many recipes.(caraway seeds-cumin powder)
baking powder,as baking soda would have expanded them like Dahi Barrhay and I
wanted the Laddu form round and smooth.
I cannot describe it… I wish I could.. The laddu are so so so crispy, and so
chutney I made like I make my plum chutney just added a hand full of tamarind
in it and didn’t find it too sour so I sprinkled in some strawberry vinegar
which my dear bhabi gifted me lately and
that brought out some sweet ‘n sour taste, simply WOW!
demands time if you are alone to make it, like me, so I prepared all before
hand and started.
ingredients we need are very less and we usually have all at home
think now i better tell you how I made them before you stop reading, but what
to do I enjoy writing the whole process, before and after, I write the way I talk, so in a way we are actually
talking to each other :)
here we go, make it tomorrow, taste and test it, and send me your feedbacks and
your delicious pictures :D
Bengal lentil (Daal Channa)
black pepper from the mill
dry tamarind (imli)
salt or to taste more
cumin powder (roasted)
strawberry vinegar (you can take any at hand or increase the tamarind)
pepper from the mill
milk to make it runny
taken pictures of some steps so you get a slight idea how and what.
the lentil over night, this is important!
day, drain, wash 2-3 so all the additional flour is washed away (the white
powder which drains with the water, which makes the lentil sticky)
-pour ½ glass water
in the blender, then add the lentil and blend in stop and go phase, as
the lentil will get thicker and your blender will need a horse powder to grind
structure should be very fine, no grains to be seen.
half is done, pour the milk in stages and keep blending
also take half of the lentil first, grind, pour out, then grind the second half
this mixture in a broad bowl
salt, cumin seeds, black pepper and the baking powder
well will all is mixed in the batter smoothly
oil in a wok or a broad pan and fry them
a nice round form, you can either drop in the batter with your finger, or use a
round fruit scooper spoon, and as you see they really formed very well.
frying, do not turn them over till one side is golden brown, as you can see the
difference of color in the picture.
not soak them in water like other barrhays and phulkiyaan, just take them out
in a strainer
So we are done with the laddus
the Chutney, I made it before I started making the Laddus, you can also do
the steps in the given pics:
glass water in a sauce-pan
tamarind and let it cook on a low flame
will get softer, press it with a fork off and on
seems mushy, add the sugar and the spices in it, let it cook
a hand mixer and make a think purée of it
should be as shown in the picture
them fresh and never dip them or pour yoghurt all over as they have to be
crunchy with each bite.
flat plate, place the Laddus opening them in the middle, pour the light spicy
yoghurt first, then the Apricot chutney, then the grated reddish.
Look at them, they are very soft and fluffy from inside yet very crsipy from outside
no sour water as my family is not so fond of it, but it was super duper the way
it was :)
I have a bowl full of rest laddus which were
still crunchy till an hour, just cover with a piece of Alum Foil, NO cling as
that will make then too soft. They will get softer either way like any other
fired item :)
I am so
very happy that I made them and my husband loved eating them and with a very
positive expression, as I watch his face while eating lol
So now I
can always make them when I crave for them, it’s a best ever recipe and you can
try it without any fears, Insha’Allah you will have best results as you can see