a popular Odia street food which is mostly famous in the Cuttack Bhubaneshwar region of Odishaâ€¦.the most famous and tasty Dahi Bara Aloo Dum. Dahi Bara is fried lentil dumplings in a spicy yoghurt and Aloo dum is a spicy potato curry. The Chaat is a spicy concoction of these two generously topped with some cut onions, a sprinkling of crunchy shev, coriander and spices.
Yield / Serves
For the bara : 1 cup urad dal soaked
1 inch ginger piece chopped
1/2 tsp cumin seeds
1/4 tsp salt
1 cup curd
1/2 cup water
1 tsp oil ,2 red dry chilli
1 tsp mustard seeds ,5 curry leaves
1pinch asafoetida ,oil for deep frying
Allo for the dum : 4 potatoes boiled and cubid in
1 onion chopped ,1 tamotoes chopped
2 tbsp ginger garlic paste
1 tsp cumin pwr ,1 tsp coriender pwr
1 tsp garam masala ,1/2 tsp turmeric pwr
1 tsp red chilli pwr ,2 bay leaves
2-3 cardamon ,salt to taste
1 tsp sugar , 1 cup hot water
2 tbsp oil
For the chaat : 1 onion chopped
1/2 cup sev ,2 greenchilli chopped
2 tbsp coriender leaves chopped
1 tsp cumin ,chilli roasted pwr
2 pinch salt to sprinkle
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.
This classic odia recipe .
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