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Laddu peethi recipe

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian, Pakistani

Ingredients
  

Apricot Sauce (Khubani ki Chatni)

  • 200 grams Dried Apricots (Sookhi Khoobani) Soaked overnight
  • 1 ½ cups Fresh water
  • 5 - 6 leaves Dried mint leaves (Sokhay poodinay k patay)
  • ½ tsp Red chili powder (laal mirch) to taste
  • ¼ tsp Salt or to taste
  • Cornflout mixed in water as required
  • 1 tbsp Sugar (optional)

PLUM SAUCE (ALOO BUKHARA CHATNI)

  • 200 grams Dried Plums (Sookhay aloo bukharay) Soaked overnight
  • ½ cup Tamarind Pulp (Imli ka goda)
  • 1½ cups fresh water
  • ⅛ tsp Black salt (Kala namak)
  • ⅛ tsp Regular salt
  • 1 tsp Paprika powder for color
  • 3 tbsp Sugar
  • 1 tsp Cornflour mixed with water

LADDU PEETHI (Lentil Patties)

  • ¾ cup each Split Bengal and Urad Lentil (Channay aor Maash ki daal) Soaked overnight
  • 1 ½ tsp Cumin Seeds (Sabut Zeera)
  • Salt to taste
  • ½ tsp Crushed red Chili (Kootay hue laal mirch) or to your taste
  • 1 tsp Baking powder
Keyword Laddu Peethi, Peethi, Street Food