Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle

13 Apr Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle

Last Updated on July 6, 2021 by blessmyfoodbypayal

Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle with step wise pictorial and video method. It is a vegan and glutenfree street food made with moong & chana dal batter topped with sweet & sour tangy chutneys and grated radish.

ONE DISH ; DIFFERENT NAMES

LAKHANPUR DE BHALLE

There’s a place between jammu & punjab border distancing about 90 kms away from jammu called lakhanpur.

If you are travelling between jammu (j&k) & punjab via road, you will come across hundreds of shops and mobile venders selling bhalle popularly known as lakhanpur de bhalle.

If you stop your vehicle there, no need to come out. Hawkers will reach you and you can cherish bhalle in your cozy sofa of car.

How Lakhanpur de bhalle are served :

In lakhanpur, the venders serve it in different way.

1. Bhalle topped with grated radish with green & imli chutney, like we have served here in this post.
2. In addition to what is shown up, they add curd also.
3. Bhalle once ready, dipped in tamarind water and then topped with grated radish, green and imli chutney.

JAMMU KE GURGULLE/GULGULLE

These bhalle are sold in the province of jammu also but with a name Gurgule, also pronounced as gulgulle. These are one of the favourite street food of jammuites especially during winters & rainy season.

How Gurgulle/gulgulle are served :

The basic bhalle or say gurgule are prepared in the same way except chutney is different. Gurgulle topped with grated radish are served with imli aur pyaz ki chutney.

RAM LADOO

Bhallas of lakhanpur, gurgule of jammu are Ram ladoo of delhi. Entire process of making is same except in ram ladoo,  in addition to salt, red chilli powder & black pepper is also added. Few people add cumin seeds and green chillies too while grinding the soaked dal.

How Ram Ladoo are served :

Ram ladoo are also served with the topping of grated radish and green & tamarind chutney. However you can skip any of the chutney depending on person choice.

So let’s make 3 recipes (lol), 1 recipe with 3 names. To avoid inconvenience, we will write them only as bhalle instead of mentioning all the names repeatedly.

To see more of the interesting and easy streetfoods/sancks recipes, click here.

As these bhalle carry their value only when served with chutneys, so don’t skip the recipe of both GREEN CHUTNEY & TAMARIND CHUTNEY.

Step wise pictorial method of Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle

1. Wash moong dal & chana dal & soak in sufficient quantity of water for 3 to 4 hours.
2. Drain the water & transfer dals in a blender.
3. Blend them to a smooth paste without adding water.
4. Transfer dal paste in a bowl & add salt in it. Remember, we have to serve bhalle with chutneys so add salt accordingly.
5. Whip the batter with hand whisk or electric beater to make it light and fluffy.
6. Wet your hand and add small portions of batter into hot oil. Don’t overcrowd the kadai/pan and make as much as possible in one batch. 
7. Turn them around in hot oil with deep fry strainer but don’t let them turn golden brown.
8. Take them out on a paper napkin. Your bhalle are ready.
   
   SERVING

1. In a plate place bhallas, as much you want to serve.

2. Top them with grated radish.

3. Then drop green chutney and tamarind chutney. Enjoy.

NOTES

1. No worry if the soaking time goes beyond 3 to 4 hours. You can soak them overnight too. As it’s an evening snack, so we soak it in the mid of the day.
2. While dropping batter in oil, wetting your fingers is important otherwise batter will stick to your hands.
3. Bhalle are light yellowish in colour and not deep golden brown. That’s why it is suggested to take them out of oil before they attain dark colour.

Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle – recipe card

Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle

blessmyfoodbypayal

Lakhanpur de bhalle named as ram ladoo in Delhi and gurgulle/gulgule in jammu are amde with moong & chana dal batter topped with sweet & sour tangy chutneys and grated radish.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 4 hours hrs

Total Time 20 minutes mins

Course Snack, Street Food

Cuisine delhi, Jammu

Servings 25 bhalle

Ingredients

  

FOR MAKING BHALLE

• 1 cup moong dal/skinned dal
• 2 tbsp chana dal/bengal dal split
• Salt to taste
• Oil for frying

FOR SERVING

• Bhale
• Coriander chutney
• Tamarind chutney
• Radish grated

Instructions

 

MAKING OF BHALLE

• Wash moong dal & chana dal & soak in sufficient quantity of water for 3 to 4 hours.
• Drain the water & transfer dals in a blender.
• Blend them to a smooth paste without adding water.
• Transfer dal paste in a bowl & add salt in it. Remember, we have to serve bhalle with chutneys so add salt accordingly.
• Whip the batter with hand whisk or electric beater to make it light and fluffy.
• Wet your hand and add small portions of batter into hot oil. Don't overcrowd the kadai/pan and make as much as possible in one batch. 
• Turn them around in hot oil with deep fry strainer but don't let them turn golden brown.
• Take them out on a paper napkin. Your bhalle are ready.

HOW TO SERVE

• In a plate place bhallas, as much you want to serve.
• Top them with grated radish.
  
• Pour some green chutney and tamarind chutney. Enjoy.

Notes

1. No worry if the soaking time goes beyond 3 to 4 hours. You can soak them overnight too. As it's an evening snack, so we soak it in the mid of the day.
2. While dropping batter in oil, wetting your fingers is important otherwise batter will stick to your hands.
3. Bhalle are light yellowish in colour and not deep golden brown. That's why it is suggested to take them out of oil before they attain dark colour.

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