Dahi Bara Aloo Dum Chaat
1 hour
1200 reads
About Dahi Bara Aloo Dum Chaat
Dahi Bara Aloo Dum Chaat is a beloved Odia street food, especially cherished in the bustling Cuttack and Bhubaneshwar regions of Odisha. This iconic dish brings together two local favorites: Dahi Bara, which are fluffy, fried lentil dumplings soaked in tangy, spiced yogurt, and Aloo Dum, a hearty, spicy potato curry that packs a flavorful punch.
The magic of this chaat lies in its irresistible layering—soft Dahi Baras mingle with robust Aloo Dum, then get crowned with crunchy onions, fresh coriander, a sprinkling of crispy shev, and a dash of aromatic spices. Each bite delivers a symphony of textures and bold flavors, making it the ultimate comfort food and a must-try for anyone craving authentic Odia street fare.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 1 cup Gram black, for the bara soaked, split, urad dal
- 1 inch Ginger chopped
- 1/2 tsp Cumin
- 1/4 tsp Salt or as per taste
- 1 cup Yogurt curd
- 1/2 cup Water
- 1 tsp Oil 2 red dry chilli
- 1 tsp Mustard Seeds 5 curry leaves, rai
- 1 pinch Asafoetida hing, oil for deep frying
- 4 Potato allo for the dum boiled and cubid in
- 1 Onion 1 tamotoes chopped chopped
- 2 tbsp Ginger Garlic Paste
- 1 tsp Cumin 1 tsp coriender pwr pwr, jeera
- 1 tsp Garam Masala tsp turmeric pwr
- 1 tsp Chillies 2 bay leaves pwr, red
- 2.5 Cardamom elaichi, salt to taste
- 1 tsp Sugar 1 cup hot water
- 2 tbsp Oil
- 1 Chaat or onion for the onion chopped
- 1/2 cup Chickpea Noodle 2 greenchilli chopped
- 2 tbsp Coriander chopped, coriender chopped
- 1 tsp Cumin chilli roasted pwr, jeera
- 1 tsp Salt or as per taste, sprinkle
Instructions
- For the dahi baras , grind the urad dal ( soaked for 4-5 Hours)to a fine paste with very little water , the batter has to be thick.
- Add the chopped ginger,cumin and salt to the paste and whisk it nicely for 5-10 minutes with your hand incorporating as much air as you can and till it becomes nice and fluffy.
- Heat oil for deep frying , wet your hands ,take some batter ,rest it on your fingers area above your palm, make a hole with your thumb and slide it slowly into the hot oil
- Drain the baras once they are golden brown and slide them into a big bowl .
- Now add the yoghurt with 1 1/4 Cups water, add salt
- In a small pan heat the oil and add the curry leaves, mustard seeds and asafoetida and add it to the yoghurt mix.
- Now add the yoghurt to the bowl of baras making sure each Bara is dipped nicely in the curd.
- For the aloo dum heat oil in a wok, add the cloves, cinnamon, bayleaves and cardamom and the sugar.Once they splutter add chopped onion and fry till transparent.
- Add the ginger garlic paste
- Add the tomatoes and salt, fry till the tomatoes are mushy and the mix starts leaving oil and gets a nice dark colour.
- Add the turmeric, cumin and coriander powders and saute for 2-3 minutes.
- Add the boiled potatoes Now add the hot water to it and cover and cook for 5-10 minutes.
- Add garam masala ,check for seasonings and switch off the flame.
- For assembling the chaat take 2 dahi baras in a bowl, top it with some Aloo dum, add little curd from the dahi baras, sprinkle some chopped onions , chillies, rock salt and roasted cumin chilli powder.
- Finally generously sprinkle some crunchy shev and coriander. Serve.
Recipe Notes
This classic odia recipe .
Additional Tips
- For extra fluffy Dahi Baras, soak the split black gram (urad dal) overnight, then blend using minimal water and whip the batter well to incorporate air before frying—this helps them absorb yogurt better and stay soft.
- To prevent soggy chaat, assemble just before serving: keep the Dahi Baras and Aloo Dum separate, and only layer with yogurt, chutneys, onions, and shev at the last moment to maintain contrasting textures.
- For a vegan twist, substitute the yogurt with unsweetened plant-based curd (like coconut or soy yogurt) and ensure your toppings and dumpling batter remain dairy-free.
- If preparing in advance for a gathering, store the fried Dahi Baras in plain water and refrigerate. When ready to serve, squeeze out excess water and soak in flavored yogurt for 30 minutes to restore their softness and flavor.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 712mgFiber: 1gSugar: 5g
Shakuntla Tulshyan
Articles: 90
3 Comments
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I’m loving this recipe already!
This looks fantastic! Appreciate the share.
This is so tempting! Thank you.