Fresh toppings give street-style Ram Ladoo its familiar taste. The hot lentil fritters are only one part of the plate; grated white radish, green chutney and chaat masala complete it.
Make the chutney by blending coriander, mint, green chillies, ginger, black salt and lemon juice. Keep it fairly thick so it sits on the fritters. You can add a few radish leaves for extra flavour if you like.
Grate the mooli shortly before serving to keep it crisp. Arrange the freshly fried Ram Ladoo on a plate, add a generous layer of radish and spoon the green chutney over it. Finish with a light sprinkle of chaat masala. A little sweet imli chutney is another option for those who enjoy a sweet and tangy note.
Assemble each plate just before eating so the fritters retain their texture. Read the complete Ram Ladoo and green chutney recipe for the batter and cooking method.
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