🛍️ When Curd-Soaked Vadas Meet Spicy Potatoes on a Leaf Plate
Whether it’s Cuttack’s roadside stalls or Sunday morning cravings, Dahi Bara Aloo Dum is always a win.
The soft, tangy dahi bara cools you down, while the fiery aloo dum wakes up your taste buds — it’s the balance of spice, sourness, and comfort.
Optional but amazing: add ghugni, a sprinkle of sev, and chopped onions on top for that full street-style experience!
🛒 What You’ll Need (Serves 3–4):
For Dahi Bara:
1 cup urad dal, soaked overnight
Salt to taste
½ tsp ginger paste
Oil for frying
1½ cups thick curd
Salt, sugar, roasted cumin powder, black salt for seasoning
For Aloo Dum:
3–4 medium boiled potatoes, cubed
1 onion + 1 tomato, finely chopped
1 tsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric
½ tsp cumin + mustard seeds
Salt, oil, and coriander for garnish
Optional: Ghugni (yellow peas curry), chopped onion, green chilies, sev
🧂 How to Make It – Tangy, Spicy & Street-Style Authentic
1. Make the Dahi Bara
Grind soaked urad dal into a fluffy batter with ginger + salt.
Deep fry small vadas until golden. Soak in warm water for 10 mins.
Then transfer to seasoned curd (whisked with salt, sugar, cumin powder, black salt). Let it soak 30 mins or more.
2. Prepare Aloo Dum
Heat oil, temper with cumin + mustard.
Add onion, ginger-garlic, sauté till golden. Add tomato + spices.
Add boiled potatoes, mash some for thickness. Simmer until masala coats well.
3. Assemble the Magic
On a plate or dona leaf, place 2–3 dahi baras.
Top with a generous scoop of aloo dum.
Optional: a spoon of ghugni, chopped onion, sev, coriander, and a dash of black salt.
❤️ Why Dahi Bara Aloo Dum Feels Like Home in a Bite
Combines cool and heat, soft and spicy
Ultimate Odia breakfast/street snack
Can be prepped in advance and served in style
Because some recipes don’t need reinvention — just respect
The Pinch of Masala 