It's a very famous street food of Odisha. It is a grand and soul food of Odia people. They can have this chaat anytime a day be it breakfast, lunch , snack, or dinner.
Recipe Tags
Snacks
Main Dish
Breakfast and Brunch
Side Dishes
Ingredients Serving: 4
for Dahi Vada/dahibara-
urad dal 1/2 cup
rawa 2tbsp
salt according to taste
oil for deep frying
For curd mixture -
curd 1 cup (preferably sour curd)
salt as per taste
roasted cumin chili powder 1tbsp
Grated ginger 1tsp
for tempering-
Oil 1tsp
mustard seeds 1tsp
dry red chilli 2
curry leaves few
for aloo dum -
boiled potato 2-3
bay leaf 1
cumin seeds 1tsp
chopped onion 1
Chopped tomato 1
dry red chilli 2
turmeric powder 1/2 tsp
red chilli powder 1tsp
cumin powder 1tsp
coriander powder 1tsp
garam masala powder 1tsp
chopped coriander leaves handful
salt as per taste
oil 1tbsp
For ghuguni -
dry yellow Peas 1/2cup
cumin seeds 1 tsp
ginger garlic paste 1 tsp
Chopped onion 1
Chopped tomato 1
turmeric powder 1/2 tsp
red chilli powder 1tsp
cumin powder 1tsp
coriander powder 1tsp
Chana masala 1 tsp(optional)
garam masala powder 1tsp
chopped coriander leaves and full
salt as per taste
oil 1 tsp
other ingredients-
black salt 1 tsp
roasted cumin-red chilli powder
crispy sev 1/2cup
finely chopped onion 1/2cup
finely chopped coriander leaves handful
toothpicks few (optional)
Instructions
WASH AND SOAK URAD DAAL FOR 2-3HOURS.
STRAIN AND GRIND TO A PASTE. ADD RAWA,SALT TO TASTE AND MIX WELL.
MIX VIGOROUSLY TILL THE BATTER BECOMES FLUFFY.
TO KNOW WHETHER THE BATTER IS PERFECT FOR BARA OR NOT,
PUT A TINY AMOUNT OF BATTER IN A BOWL FULL OF WATER. IF IT FLOATS THEN BATTER IS PERFECT FOR BARA.
TAKE CURD IN A BIG CONTAINER, ADD WATER, SALT, GRATED GINGER, ROASTED CUMIN-CHILLI POWDER.
MIX WELL.
TAKE LITTLE AMOUNT OF BATTER AND SHAPE IT.
DEEP FRY IN MEDIUM HEAT OIL TILL CRISP AND GOLDEN BROWN FROM ALL SIDES.
TAKE OUT AND PUT IN WARM WATER FOR 5-10MINS.
SQUEEZE OUT THE EXCESS WATER AND PUT IN THE CURD MIXTURE.
FOR TEMPERING - HEAT OIL IN A TADKA PAN. ADD MUSTARD SEEDS, DRY RED CHILLI AND CURRY LEAVES.
COOL FOR FEW MINS AND ADD TO THE DAHIBARA MIXTURE.
FOR ALOO DUM-HEAT OIL IN A PAN, ADD CUMIN SEEDS, BAYLEAF,
CHOPPED ONIONS, DRY RED CHILLI, SAUTE A MIN.
ADD GINGER GARLIC PASTE AND COOK TILL THE RAW SMELL GOES.
ADD TOMATOES AND COOK FURTHER FEW MINS.
ADD SALT AND ALL THE SPICES.
MIX.
WHEN OIL LEAVES THE PAN SIDES, ADD BOILED AND CHOPPED POTATOES.
COOK FURTHER FEW MINS.
ADD 1CUP WATER AND COOK TILL GRAVY THICKENS.
FINALLY ADD GARAM MASALA POWDER, CHOPPED CORIANDER LEAVES AND SWITCH OFF.
FOR GHUGUNI - SOAK WHITE PEAS OVERNIGHT AND BOIL WITH POTATO.
HEAT OIL IN A KADHAI, ADD CUMIN SEEDS, CHOPPED ONION, SAUTE A MIN.
ADD GINGER GARLIC PASTE AND COOK TILL RAW AROMA GOES.
ADD TOMATOES, SALT AND ALL THE SPICES.
COOK TILL OIL SEPARATES AND THEN ADD THE BOILED PEAS.
MASH THE POTATO AND ADD.
SAUTE A MIN.
ADD 1-1/2CUP OF WATER, MIX WELL AND COOK FOR FEW MINS.
FINALLY ADD CHOPPED CORIANDER LEAVES AND SWITCH OFF.
PLACE 2-3 DAHIBARAS IN A PLATE ALONG WITH CURD MIXTURE.
POUR 2-3TBSP GHUGUNI OVER IT FOLLOWED BY ALOO DUM.
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