Ladoo Pethyian

For Laddoo:
Gram lentils 250 gm
Carom seeds ¼ tsp
Salt 1 tsp
White cumin 1 tsp
Baking powder ½ tsp heaped
Oil for frying

For Imli ki Chutney:
Tamarind pulp 1 cup (thick)
Dry dates 6
Chili powder 1 tsp
Salt ½ tsp
Cumin 1 tsp
Vinegar 1 tbsp
Jaggery ½ cup
For Salad:
White radish ½
Carrot ½
Cabbage ½

For Khubani ki Chutney:
Dry apricots 125 gm
Salt ½ tsp
Chili powder ½ tsp
Cumin 1 tsp
Sugar ½ cup
Water 1 cup

METHOD:

For Laddoo: Soak lentils over night.

Next morning remove and chop lentil well with carom seeds, salt and cumin.

Just before frying add baking powder to lentil paste and beat well.

Deep fry the laddoo pethyian with table spoon.

Remove and serve with chatnis and salad.

For Khubani ki Chutney: Cook all together and blend.

For Imli ki Chutney: Soak dry dates over night.

Put in a pan to cook with tamarind pulp, jaggery, vinegar and seasonings.

Cook till thick.

Remove, cool and blend.

For Salad: Shred the vegetables and serve with laddoo pethyian.