- Urad daal- 100gm
- Coriander leaves (chopped)- 1cup
- Mint leaves (chopped)- 1cup
- Ginger (chopped)- 1/2tsp
- Thick curd- 3cups
- Oil for frying
- Baby potato- 1/2kg
- Onion- 1medium
- Garlic cloves- 4medium
- Ginger- 1.5inch
- Coriander powder- 1/2tsp
- Chili powder-1tsp
- Cinnamon powder- 1tsp
- Turmeric powder
- Dressing and Taste:
- Thin sev- 1cup
- Chopped onion- 1cup
- Grated carrot and bit root-1/2 cup
- Black salt- 1tsp
- Roasted cumin powder- 1tbsp
1-Soak daal in water for 3/4 hrs and drain water and grind it.
2-Paste should be thick enough to make baras.
3-Add all leaves, ginger and salt to the paste.
4-Mix all the ingredients well.
5-Heat oil in a kadhai.
6-Wet your palms and take small portion of the paste and make a whole in the center.
7-Fry each bara till golden brown and soak immediately in cold water for 3/4 mins.
8-Mix 1cup of cold water with curd and mix it well.
9-Add some chopped mint leaves and salt to curd.
10-Put soaked baras in curd and let it soak for another 2hrs.
1-Wash and boil baby potatoes.
2-Peel the skin and cut into 2 pieces.
3-Grind onion, garlic and ginger into a fine paste.
4-Take oil in a pan and add ground masala.
5-Cook masala till done.
6-Add all powdered masalas and salt and fry for 30secs. Don’t fry too much after adding dry masala, it will burn.
7-Add aloo and water to the masala.
8-Let it cook till gravy becomes thick.
Now mouthwatering Dahibara-Aloodum is ready to serve. Take bara and aloodum in a plate and garnish with chopped onion, carrot, bit root, thin sev , roasted cumin powder and a little black salt.
Note: Dahibara- Aloodum is a famous snack in eastern Orissa specially in Cuttack. It is easy to prepare and all ingredients are easily available at our home. It tastes better if curd is slightly sour. It can also be used as a party recipe.