Summary:
Hey everyone, dosto, aaj main aap sab ke liye ek zabardast discovery lekar aayi hoon jo mere taste buds ko aur mere dil ko dono ko khush kar gayi. You know how much we all love our street food, right. That tangy, spicy, crispy goodness that makes every bite a celebration. But what if I told you, you can enjoy that same street style magic even during your fasting days, haan bilkul sahi suna aapne, even during vrat. Well, this amazing recipe from Roasted Curry India by Kunal Bhatia has just made that dream a delicious reality. I stumbled upon their Sabudana Ram Ladoo Street Style recipe and trust me, it is a game changer.
Roasted Curry India is a channel that consistently brings us delightful recipes, and their approach to fasting food is simply brilliant. They understand that vrat ka khana does not have to be boring or just about survival. It can be just as exciting, flavorful, and satisfying as any other dish. And this Sabudana Ram Ladoo is a perfect testament to that philosophy. The sheer joy of cooking, of transforming simple ingredients into something extraordinary, that is what this channel embodies, and that is exactly what I felt watching and recreating this recipe. It truly makes you want to get into the kitchen and whip up something special for your loved ones.
Now, let us talk about the star of the show, the humble Sabudana. We all know sabudana as a staple for fasting, usually found in khichdi or kheer. But to use it to recreate the iconic Delhi street style Ram Ladoo, that is pure genius. Traditionally, Ram Ladoo are made from moong dal, but for fasting, dal is a no go. So, replacing it with sabudana is a stroke of brilliance. Sabudana gives a beautiful texture, a slight chewiness, and when fried, it becomes wonderfully crispy. It is light, easy to digest, and perfectly aligns with the fasting dietary rules. The way Kunal Bhatia has thought of this alternative, it is just mind blowing, yaar. It opens up a whole new world of vrat friendly snacks.
The ingredients list for this recipe is super simple and very accessible. You will need sabudana, of course, which needs to be soaked properly. Then, boiled and mashed potatoes which act as the perfect binder and add a lovely softness to the ladoos. For seasoning, we have sendha namak, which is our trusty rock salt for fasting. Black pepper corn adds a wonderful warmth and subtle spice, while roasted cumin powder brings in that earthy, aromatic depth that is so essential in Indian cooking. And for a burst of freshness, finely chopped coriander and mint are added. These herbs not only enhance the flavor but also make the ladoos look so inviting. Two green chilies give it a nice kick, and a touch of lemon juice brightens up all the flavors beautifully. And finally, oil for frying, to get that irresistible golden crispness. Each ingredient plays its part perfectly in creating a harmonious and utterly delicious snack.
Let us dive into the cooking process, which Roasted Curry India makes look so effortless. The first crucial step is to prepare your sabudana. Soaking it correctly is key to getting the right texture. You do not want it too mushy, nor too hard. Just perfectly plump and soft. Once your sabudana is ready, and your potatoes are boiled and mashed to a smooth consistency, the magic begins. Combine the soaked sabudana with the mashed potatoes in a bowl. This forms the base of your ladoos, a comforting canvas ready to absorb all the wonderful flavors.
Next comes the flavor infusion. Add in your sendha namak, that essential rock salt that is permitted during fasting. Then sprinkle in the freshly crushed black pepper corn and the fragrant roasted cumin powder. These spices are not just about heat, they are about aroma, about depth, about that familiar Indian taste. Now, comes the green goodness. Finely chopped coriander and mint leaves go into the mix, adding a burst of freshness and a beautiful green fleck to the mixture. The two green chilies, finely chopped, provide a gentle warmth, just enough to tantalize your taste buds without overpowering the other flavors. And to finish it off, a generous squeeze of fresh lemon juice, which truly elevates the entire flavor profile, adding a much needed tangy zing. Mix all of these ingredients thoroughly, making sure everything is well combined and evenly distributed. The aroma alone at this stage is enough to make your mouth water, I tell you.
Once your mixture is ready, it is time to shape these delicious treats. Take small portions of the mixture and gently roll them into smooth, round ladoos. The mashed potato helps immensely in binding the sabudana, making them easy to handle and ensuring they hold their shape during frying. This step is quite therapeutic, shaping each little ladoo with care, knowing that soon it will be transformed into a golden, crispy delight. If the mixture feels a little sticky, you can lightly grease your palms with a tiny bit of oil. But generally, with the right sabudana consistency and potato, it comes together beautifully. Seeing all those perfectly shaped ladoos lined up is such a satisfying sight.
Finally, the moment of truth, frying them to golden perfection. Heat oil in a kadhai or a deep pan. The key here is to have the oil at the right temperature, not too hot that they burn instantly, and not too cold that they soak up too much oil. A medium hot oil is ideal. Carefully drop the shaped sabudana ladoos into the hot oil, making sure not to overcrowd the pan. Fry them in batches, turning them occasionally, until they turn a beautiful golden brown and develop a crispy exterior. The sound of them sizzling in the oil, the aroma filling your kitchen, it is truly an experience. Once they are perfectly golden and crispy, take them out and drain them on absorbent paper to remove any excess oil. The result is a batch of irresistible, crispy on the outside, soft and flavorful on the inside, Sabudana Ram Ladoos.
These Sabudana Ram Ladoos are not just a fasting special recipe, they are a celebration of flavor and texture. The crunch from the sabudana, the soft, potato infused interior, the subtle spice from the pepper and chili, the tang from the lemon, and the freshness from the herbs, it all comes together in a symphony of tastes. Imagine biting into one of these, hot from the pan, dipped in a simple vrat friendly chutney maybe a mint and coriander chutney with ginger and green chili. Oh, the delight. It is the perfect snack for Navratri, Ekadashi, or any fasting day when you crave something substantial and incredibly tasty. They are light, yet filling, and provide a much needed energy boost during your fasting period.
Roasted Curry India by Kunal Bhatia has truly given us a fantastic recipe that is easy to follow, quick to make, and promises delicious results every single time. This is the kind of recipe that makes you feel good about cooking and even better about eating. So, if you are looking for a crispy, healthy, and incredibly flavorful snack for your fasting days, or even just for a regular evening chai time, you absolutely must try this Sabudana Ram Ladoo. You will not be disappointed, trust me. Do give it a try, and let me know how it turns out for you. Happy cooking, and stay delicious, my friends.
