Impress Your Guests With This Traditional Dahi Bara Aloo Dum Recipe

Crispy vadas topped with spicy boiled potatoes, honestly, nothing is better than a plate of Dahi Bara Aloo Dum to satiate your evening snack cravings. A unique dish made with simple ingredients that will provide you with a rich taste and burst of flavours. Made with the creaminess of curd and the spiciness of potato curry, these hot vadas served along with spicy and tangy chutneys will surely leave your guests impressed.

For Bara & curd seasoning

Urad Daal or Black Grams- 2 Cup

Vegetable Oil – For Deep Frying

Salt as per taste

Black cumin seeds – 1 tbsp

Asafetida – ½ tbsp

Curd Beaten – 2 cups

Water – 4 cups

Ginger -1 inch

Green Chilli – 3 pcs

Mint leaves

Black Pepper Powder – 1 tsp

Black Salt

Pancha Phutana

Curry leaves

Dry Red chili

Aloo Dum:

Potato – 3-4 medium sized

Onion – 1 medium sized

Whole spices – 1 tbsp

Ginger Garlic Paste – 1 tbsp

Haldi Powder – ½ tbsp

Cumin Seeds – 1 tsp

Coriander Powder – 2 tsp

Red Chili Powder – 2 tsp

Cashew & musk melon seeds Paste – 3 tbsp

Chopped Tomatoes – 2 small sized

Garam Masala – 1 tsp

Kasturi Methi

Coriander leaves

Vegetable Oil- 2-3 tbsp

Salt – according to the taste

For Garnishing:

Sev

Onions- chopped Finely

Coriander Leaves – Finely Chopped

Method

• Soak the lentils for a while and then transfer it to a blender to make a smooth paste out of it.
• To this paste add some salt and cumin seeds, combine it well and leave it aside.
• Make small balls out of this paste and deep fry them in hot oil until they turn golden-brown.
• Soak these balls in some water for a few minutes.
• In an earthen pot, heat some oil and add roast the  whole spices in the hot oil. 
• Add in some chopped onions,  ginger garlic paste, turmeric powder, coriander powder, red chili powder and give it a nice mix.
• To this add some hung curd, chopped tomatoes, salt, boiled potatoes and stir well. 
• In a pot combine some curd, water and mint leaves.
• Prepare a fresh tadka by frying some red chilies, curry leaves, cumin seeds, green chili and ginger in hot oil.
• Pour this tadka in your curd mix and add in some black salt to it.
• Get rid of the excess water in your soaked vada and add them to the curd mix.
• Pour these vadas in a bowl and top it with your spicy aloo dum and garnish it with finely chopped onions, coriander leaves and sev.

https://www.instagram.com/reel/CrA_JyprweN/?utm_source=ig_web_copy_link