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How To Make Dahi Bara - Ghuguni - Alu dum (Cuttack Style)(Odia food)


Preparation Time - 1 hour 30 mins

Ingredients of Dahi Bara - Ghuguni - Alu dum (Cuttack Style)(Odia food)

For the Dahibara


·                      1 cup Urad dal
·                      1-2 green chillis (chopped),
·                      1 1/2 cup curd (slightly sour preferably)
·                      1/2 roasted cumin powder
·                      1/3 red chilli powder
·                      a pinch of baking powder
·                      1 tbsp semolina
·                      1/5 tsp black salt( kala namak )
·                      salt to taste
·                      oil ( for frying )
·                      For tempering -
·                      few curry leaves
·                      1-2 dry red chillis
·                      2 pinch asafoetida
·                      few mustard-cumin seeds


For the Alu Dum


·                      12-15 baby potatoes or 1 big potato
·                      3 tsp grated onion
·                      1/2 tsp Ginger garlic paste
·                      4-5 cloves
·                      1 small bay leaf
·                      1 green cardamom
·                      1/5 tsp cumin seeds
·                      1 tbsp yogurt
·                      1/2 tsp red chilli powder
·                      1/3 tsp coriander powder
·                      1/5 tsp garam masala (optional)
·                      1 1/2 tbsp


For the Ghuguni


·                       1 1/2 cup Yellow peas
·                       1 medium sized potato
·                       1 small tomato
·                       1 medium sized onion
·                       1 tsp ginger-garlic paste
·                       1 tsp cumin seeds
·                       1/3 tsp cumin powder
·                       1/3 tsp coriander powder
·                       1/2 tsp chilli powder
·                       1/5 tsp garam masala powder
·                       1 bay leaf
·                       2 tsp oil
·                       1-2 tsp chopped coriander stems
·                       1/3 tsp turmeric powder
·                       a pinch of baking powder (optional)
·                       salt to taste


For sprinkling on top:



·                     1 large onion, finely chopped
·                     1/2 bunch coriander leaves, finely chopped
·                     5-6 green chillis, finely chopped
·                     1 cup thin sev
·                     kala namak

·                     jeera lanka gunda (roasted cumin-chili powder)


Preparation  of  Dahi Bara - Ghuguni - Alu dum (Cuttack Style)(Odia food)

For the Bara: Soak urad dal for 3-4 hours. Grind into a smooth paste. Add salt and allow to stand for 5-6 hours.Take the batter in a mixing bowl. Mix in the suji and baking powder into the batter. Whip it lightly to incorporate some air into the mix.

Add a little portion of the curd ( approx 2 tsp )to some warm water in a mixing bowl. Add a little salt and mix well.

For the Ghuguni: Soak the yellow peas overnight.
Cut the onion and tomato into small pieces. Peel the potato and cut into small sized cubes.

Cooking Dahi Bara - Ghuguni - Alu dum (Cuttack Style)(Odia food)

For the bara
: Heat oil in a wok for frying baras. Take a spoonful of the batter and carefully add to the hot oil. Do this 6-7 times per batch. Fry on all sides till it turns brown . Remove the fried vadas and add to the curd water prepared earlier. Allow the vadas to rest in the warm mixture for 1/2 hour.

Meanwhile, take the remaining curd in another bowl. Add salt, black salt, chilli powder, roasted cumin powder and chopped green chillis to it and beat gently to break any lumps. Add 2 1/2 cups water( you can add more if you like a thinner consistency ). Transfer the soaked baras into this curd mixture.

Heat 1 tsp oil in tempering pan. Add mustard seeds, broken red chilli, curry leaves and assfoetida. Pour this tempering over the dahi-baras. Keep aside for 3-4 hours.

For the ghuguni: Wash and put the soaked yellow peas in a cooker along with chopped potato, salt and turmeric powder. Cook for 2 whistles. Remove and keep aside to cool.

Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces and chopped coriander stems. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till raw smell goes away.

Add the tomatoes, salt and turmeric powder. Fry for about 5 mins or till the tomatoes turn mushy. Add the cumin powder, coriander powder and chilli powder. Stir fry for 2 mins and then add the boiled peas. Fry on Medium High for 3-4 minutes.

Add 2 cups hot water and bring to a boil. Simmer for 8-10 minutes on Low flame. Add the garam masala, mix well and remove from flame.

For the Alu Dum: Wash and cook the potatoes for 1-2 whistles . Allow steam to escape before opening lid. Peel the potatoes and cut into two.

Heat the oil in wok. Add the potatoes and fry for a few minute till they turn light brown. Remove and keep aside.

Add the cumin seeds, bay leaves, cardamom and cloves and fry for 20 seconds. Add the grated onion along with the GG paste. Fry till raw smell goes away. 

Add all the powdered masalas and fry for 1 minute. Add curd and fry till oil separates. Add the potatoes and fry along with masala for 1-2 minutes. Add 1 cup boiling water and bring to boil.

Simmer on low for 6-7 minutes before removing from flame.

For the Alu Dum: Wash and cook the potatoes for 1-2 whistles . Allow steam to escape before opening lid. Peel the potatoes and cut into two.

Heat the oil in wok. Add the potatoes and fry for a few minute till they turn light brown. Remove and keep aside.

Add the cumin seeds, bay leaves, cardamom and cloves and fry for 20 seconds. Add the grated onion along with the GG paste. Fry till raw smell goes away. 

Add all the powdered masalas and fry for 1 minute. Add curd and fry till oil separates. Add the potatoes and fry along with masala for 1-2 minutes. Add 1 cup boiling water and bring to boil.

Simmer on low for 6-7 minutes before removing from flame.

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Place a few baras (4-5 nos) on a plate along with some of the watery curd. Pour about 5-6 tbsp ghuguni over it followed by 3-4 tbsp alu dum.

Sprinkle finely chopped onion, coriander leaves, green chillis, kala namak, jeera-lanka powder and crispy sev on the chat.