Laddo Pethi

Laddu pethi 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 the carts or would push their carts through different streets and allies while calling out 'Ladoo Karara' which means the Laddus they are selling are spicy and tasty in Punjabi language.
Laddu pethi is prepared with blended mix lentil and then is deep-fried which is known as a laddu, as well as at the time of assembling are added green chutney, sweet and sour aloo Bukhara chutney, laddu balls, grated mooli, and sliced onion with thick yogurt mixture.

Recipe Tips:

To prepare this recipe to soak the lentils at least 2 hours before blending
Dal mixture consistency should be not rainy otherwise it will be soggy while frying
Laddu can be had alone with tea or coffee after just frying
Laddu pethi can be stored in the airtight jar for up to 2 weeks by keep in the freezer

Preparation of laddu pethi recipe:

• Take all ingredients and soak them in warm water in which included tamarind, plumps, and both types lentils
• Soak lentils at least for two hours
• soak-the-plums
• Prepare both veggies onion and reddish
• Prepare-all-veggies
• Beat the yogurt to add cornflour till turns to creamy texture
  beat-the-yogurt-until-creamy
• Then add chaat masala and salt, stir to combine well transfer to the serving bowl set aside until required.
• Add-chaat-masala
• Extract all seeds from tamarinds and plumps
• Extract-all-seeds-from-plums
• Slightly dry roast cumin seeds
• Put soaked plums and tamarind pulp with water in a saucepan, keep stir well by adding all spices
• Stir-to-mix-well-and-then-add-roasted-cumin-and-ginger-powder
• Constantly stir to mix well on low-medium flame until chutney is thickened
• Aloo-bukhara-chutney-is-ready
• Transfer to the serving bowl set aside until required
• Aloo-bukhara-chutney-is-ready

Note: 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_Now all three sauces are ready for laddu pethi to use in recipe keep aside.