Delhi Style Ram Laddu Chaat with Mooli Leaves

Ram Laddu chaat is a beloved Delhi street food made with coarsely ground chana dal, deep-fried until crisp, and served hot as a savory chaat. These are not sweet laddus, but spicy fritters topped with fresh ingredients and bold flavors.

In this version, I added a simple twist by mixing finely chopped mooli (radish) leaves directly into the Ram Laddu batter. The leaves add a subtle earthy flavor and freshness, making great use of something that’s often thrown away. I served the chaat with imli chutney, smooth whipped yogurt, and a light sprinkle of spices.




Ingredients (Serves 3)

Ram Laddu

  • 1 cup chana dal (soaked 4–5 hours)

  • 1–2 green chilies

  • ½ inch ginger

  • Salt to taste

  • Pinch of hing

  • 2–3 tbsp finely chopped mooli leaves

  • Oil for frying

Toppings

  • Grated mooli (radish)

  • Imli chutney

  • Whipped yogurt (smooth, lightly salted)

  • Roasted cumin powder

  • Red chili powder

  • Chaat masala (a light sprinkle)

  • Lemon juice

  • Fresh coriander

Method

Grind soaked chana dal coarsely with green chilies, ginger, salt, and hing, using little to no water. Mix in the chopped mooli leaves. Fry small portions in medium-hot oil until golden and crisp outside, while soft inside.

Serve the hot Ram Laddus topped with grated mooli, imli chutney, whipped yogurt, spices, lemon juice, and fresh coriander. Enjoy immediately.

Final Note

Adding mooli leaves to the batter enhances flavor and texture, while imli chutney and whipped yogurt bring the perfect balance of tang and creaminess. A light touch of chaat masala ties everything together, just like a Delhi street stall.



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