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Home / Recipes / Aloo Dum Dahi Bada Ghughuni

Photo of Aloo Dum Dahi Bada Ghughuni by bhawna kabra at BetterButter

Aloo Dum Dahi Bada Ghughuni

bhawna kabra
300 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Aloo Dum Dahi Bada Ghughuni RECIPE

Presenting the most famous and popular street food of Cuttack, Orissa. ALOO DUM DAHI BADA GHUGHUNI. A legendary food as its name consist of very soft spongy dahi badas along with aloo dum and ghughuni, topped with tasty toppings.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Orissa
  • Pressure Cook
  • Whisking
  • Blending
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. 1 cup Whole Urad
  2. 1 cup Yellow peas
  3. 2-3 potatoes (boiled)
  4. 4 onions (roughly chopped)
  5. 1 onion (finely chopped)
  6. 3-4 tomatoes (roughly chopped)
  7. 1 garlic (peeled)
  8. 2 inch piece ginger
  9. Lots of cilantro
  10. spices as per choice:
  11. Rai 1 tsp
  12. jeera 1/2 tsp
  13. Black salt 1/4 tsp
  14. Kitchen king masala 1 tsp
  15. Chana masala 1 tsp
  16. Bhuna jeera 1 tsp
  17. anardana 2 tsp
  18. Garam masala 1/2 tsp
  19. Kashmiri mirch 1/2 tsp
  20. haldi 1/2 tsp
  21. 1 cup curd
  22. 1/2 tsp sugar
  23. 1/2 tsp soda


  1. Soak Urad and yellow peas separately for 4 hours.
  2. Grind the Urad into a thick paste with some ginger and green chillies. Keep aside.
  3. Pressure Cook peas for 4-5 whistles on a full flame. Add a pinch of soda and salt while cooking.
  4. Take a little oil in a kadhai and roast the roughly chopped onions, tomatoes, ginger and garlic.
  5. Let it cool.
  6. Blend this for making the gravy.
  7. In another pan prepare tadka using rai/jeera/tej patta and add the tomato onion paste. Saute till oil separates. Now divide the gravy in 2 parts.
  8. For the Dum Aloo: Take some oil and fry the potatoes (cut in 4 parts). Now add gravy, chilli, kashmiri Mirch, kitchen king Masala, kasuri methi, dhaniya powder, salt and garam masala.
  9. For the Ghughuni: Add the remaining gravy, haldi, mirch, anardana, dhaniya powder, chana masala, garam masala to the boiled peas and pressure cook for 2 whistle.
  10. For the Dahi Bada: Heat oil for frying Bada. Take the urad mix and add a pinch baking soda and salt, mix it vigorously. It will become lighter and now make badas and fry till golden and soak them in water. Take curd, add jeera powder, salt, 1/2 sugar and mix with a beater.
  11. For the Tadka: In a tadka pan take oil, add mustard seeds when they start crackling, add curry leaves and pour the tadka on to the curd mix.
  12. For Assembling: Squeeze out water from bada, place 2-3 bada in a bowl. Add some beaten curd. Then scoop in some aloo dum and ghughuni. Then pour some more curd. Sprinkle some anardana, jeera powder, black salt. Garnish with onions, cilantro, green chillies, fine bhujia and enjoy the taste and compliments.

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