Dahi Bara Aloo Dum…a Odia Street Chaat
A street food typical to my native state Odisha, a tongue tickler and a finger licking good chaat.
Servings Prep Time
4portion 15minutes
Cook Time Passive Time
30minutes 240minutes
Servings Prep Time
4portion 15minutes
Cook Time Passive Time
30minutes 240minutes
Ingredients
Instructions
  1. 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.
  2. 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. Drop some batter into a bowl of water and if it floats then the batter is ready to fry.
  3. 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 .Repeat the process with the rest of the batter and make sure you fry them on medium high flame.
  4. Drain the baras once they are golden brown and slide them into a big bowl of warm water for 2-3 minutes.
  5. Squeeze the water gently from the baras making sure they do not break and keep them aside in a bowl.
  6. Now add the yoghurt with 1 1/4 Cups water, add salt and whisk it nicely so that no lumps remain, the yoghurt mixture has to be little thin In consistency like buttermilk.
  7. In a small pan heat the oil and add the curry leaves, mustard seeds and asafoetida and add it to the yoghurt mix.
  8. Now add the yoghurt to the bowl of baras making sure each Bara is dipped nicely in the yogurt. Keep it aside for 2-3 hours so that the baras soak the yoghurt nicely.
  9. 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.
  10. Add the ginger garlic paste and fry till the raw smell goes off.
  11. Add the tomatoes and salt, fry till the tomatoes are mushy and the mix starts leaving oil and gets a nice dark colour.
  12. Add the turmeric, cumin and coriander powders and saute for 2-3 minutes.
  13. Add the quartered boiled potatoes and sautxe9 for few minutes with the masala.
  14. Now add the hot water to it and cover and cook for 5-10 minutes.
  15. Uncover and sprinkle the garam masala ,check for seasonings and switch off the flame.
  16. 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.