Street-style Amritsari Khatte Ladoo (Tamarind soaked Fritters)

Soak the tamarind in 2 cups of hot water for 30 minutes or overnight in regular water until softened.

Strain the mixture using a fine-mesh sieve, pressing the pulp to extract as much liquid as possible. Discard the solids.

Transfer the tamarind pulp to a large bowl and add the remaining 2 cups of water.

Stir in sugar, asafoetida, Kashmiri red chilli powder, black salt, roasted cumin powder, chilli flakes, and chaat masala until the sugar dissolves.

Mix in the julienned beetroot, carrot, onion, and fresh coriander. Adjust seasoning to taste. Set aside.

Wash and soak the chana dal for at least 2 hours, preferably overnight. Drain and rinse.

Grind the soaked dal with green chilli and ginger into a thick, smooth paste, adding water as needed. The batter should not be runny.

Transfer the batter to a large bowl. Add salt, red chilli powder, carom seeds, and dried fenugreek leaves.

Whisk the batter vigorously in one direction for 4-5 minutes to aerate it. Let it rest for 5 minutes, then whisk again.

Add fruit salt to the batter and pour a tablespoon of water over it. Mix well.

Heat oil in a deep pan or wok over medium-high heat. Test the oil by dropping a small amount of batter; it should rise to the surface immediately.

Take small portions of batter with your fingers or a spoon and gently drop them into the hot oil.

Fry the fritters until golden brown, turning them occasionally for even cooking.

Remove with a slotted spoon and drain on a kitchen towel. Repeat until all the batter is used.

Soak the fried ladoos in the prepared tamarind water for 15-20 minutes.

Add ice cubes or refrigerate until chilled.

Serve and enjoy these tangy, flavorful fritters!