Amritsari Khatte Ladoo Ki Chaat

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Firstly, we will start by slicing the onion and either julienning or grating the beetroots and carrots.
For the khatta meetha paani, quickly mix the tamarind pulp in a bowl and let it cool. Once it’s cold, pass it through a fine mesh strainer. In the same bowl, add salt, chaat masala, black salt, roasted cumin, red chili powder, asafoetida, finely chopped coriander, and the veggies. Mix well and keep it in the refrigerator for at least 30 minutes.

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For the laddu, blend the soaked chana dal, moong dal, sliced ginger, and green chilies. If the mixture does not grind smoothly, add a little water to create a smooth paste. Transfer the mixture to a bowl and add asafoetida and salt, mixing it with your hands. Optionally, you can add baking soda to aerate the batter. In hot oil, drop spoonfuls of the batter and cook until they turn a bright golden color.

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Soak these laddus in the khatta meetha paani and let them sit for 15-20 minutes. Enjoy this sweet, tangy, and refreshing treat with your loved ones!