Odisha Dahi Bara Aloo Dum Street Combination

Method

1. 1

   Make the bara batter: Drain soaked urad dal. Grind with ginger paste, asafoetida and salt — as little water as possible — to a thick, fluffy, smooth white paste. Beat vigorously for 5 minutes to add air. Test in water — the batter should float.

2. 2

   Fry the bara: Heat oil on medium. Drop tablespoon-sized portions of batter into the oil. Fry for 3 to 4 minutes turning until golden all over. Drain on paper towels.

3. 3

   Soak the bara: Place fried bara in warm salted water for 5 minutes. Squeeze each gently between palms to remove absorbed oil and water. The bara should feel soft and spongy.

4. 4

   Make the aloo dum: Heat 1 tbsp oil in a pan. Add mustard seeds — pop. Add ginger paste — stir 30 seconds. Add turmeric, red chilli powder and coriander powder — stir 30 seconds. Add boiled cubed potato. Add salt. Stir and cook on medium heat for 5 minutes until the potato is coated in the spiced oil and has slightly golden edges. Keep warm.

5. 5

   Prepare the cold yogurt: Beat yogurt until completely smooth. Add sugar and salt. Keep cold.

6. 6

   Assemble — the sequence matters: In each serving bowl, place 3 to 4 squeezed bara.

7. 7

   Add cold yogurt: Spoon 3 to 4 tbsp cold beaten yogurt generously over the bara so they are partly covered.

8. 8

   Add hot aloo dum on top: Place 2 to 3 tbsp of the warm spiced potato pieces on top of the cold yogurt. The contrast of warm potato against cold yogurt is deliberate.

9. 9

   Add finishing spices: Sprinkle cumin powder, a pinch of red chilli powder and a pinch of black salt over everything.

10. 10

    Add tamarind chutney and coriander: Drizzle tamarind chutney over the top. Scatter coriander leaves. Serve immediately.

11. 11

    Note: Dahi Bara Aloo Dum is the most well-known street food combination of Bhubaneswar and Cuttack — sold from large handcarts called dahi bara stalls that set up in the evenings near markets and temples. The two elements are inseparable — you never eat bara without aloo dum in Odisha. The Odia version differs from the North Indian dahi vada in the specific addition of the spiced potato curry alongside the yogurt-soaked dumplings.