Ram Laddoo: Get A Taste Of This Delhi Winter-Special
Image Credit: KaliMirch-By Smita

Besides the extreme mercury drop, Delhi’s winter is a hot topic of discussion because of its culinary delights. Speaking particularly about the street delicacies, a Delhi tour is incomplete without savouring a plate of iconic Ram laddoo. Known for offering a delightful explosion of savoury flavours and crunchy texture, these fritters are mostly sold by hand cart vendors at pocket-friendly rates. 

Made from soaked moong dal, these golden-fried dumplings are served with a zesty green chutney and tangy tamarind chutney along with the garnishing of grated radish and chaat masala. The primary spices used to enhance the flavours of Ram laddoo are cumin seeds, ginger, peppercorn and red chilli powder.  

Coming to its origin, while there is no solid proof about how Ram laddoo came into existence, theories suggest that it was invented by a man who came up with an idea of providing a quick food to people running for their work. Though samosa and kachori were the main competitors, this moong dal fritter marked its presence with its unique fusion of flavours. The vendor added shredded radish and its leaves on the top of the dish before serving which later became his USP. The hint of softness and sharpness of mooli along with chutneys made his customers fall in love with this unique dish, bursting with flavour. Since then, Ram laddoo is one of the most iconic street snacks across North India and has been enjoyed for many generations. 

Another theory states that Ram laddoo was created due to the influence of Mughlai cuisine as they are known for its deep-frying food with bold flavours. As per a legend the name of this snack can be associated with the Hindu culture. It is believed that something with no name can be attributed to Lord Rama, one of most respected Hindu Gods. Hence this unidentified snack came to be known as Ram laddoo. But some people also say that the name of the man who invented this treat was Ram, therefore, it is called Ram laddoo.   

Ram Laddoo Recipe  


For the laddoo   

  • 1 cup split moong dal (soaked)   
  • 2 green chillies   
  • 2- inch ginger   
  • salt to taste   
  • 1 teaspoon cumin seeds   
  • 1/2 teaspoon red chili powder   
  • 1 teaspoon peppercorn powder   
  • 2 tablespoon coriander leaves, chopped   

For the chaat   

  • 1 cup radish grated   
  • 1/4 cup coriander leaves chopped   
  • 1/2 cup tamarind chutney   
  • 1/2 cup mint chutney   

For the masala   

  • 1 teaspoon roasted cumin powder   
  • salt to taste   
  • 1 teaspoon red chili powder   
  • 1 teaspoon chaat masala   


  • Make a fine paste of dal with chillies, ginger, and coriander leaves in a blender. 
  • Then add the batter in a mixing bowl and season with salt, red chili powder, peppercorn powder, and cumin seeds. Mix until the batter is light and fluffy and make small balls from it.    
  • Heat oil in a wok and drop the balls using a spoon. Fry it for 2-3 minutes or until golden and crispy on all sides.   
  • Drain on a paper towel and keep it aside. Place 4 or 5 laddoos in a serving bowl. Add tamarind and mint chutney and top up with grated radish and coriander leaves. Sprinkle with chaat masala and enjoy.