Dahi Bara - Aloo Dum - Ghuguni

Dahi Bara - Aloo Dum (And Ghuguni) & memories from Katak... full throttle kataki ishtyle.. :)

No evening is complete if it does not have a FULL PLATE of this quintessential snack from the famous streets of Cuttack, Odisha. When in Cuttack, we always (always) eat Dahi Bara-Aloo Dum-Ghuni for evening snacks until we are either full till our throats or our stomachs start making grumbles & praying us to stop. 

Yes, I stop eating when my tummy signals me but only for that evening. Next evening, I am back on the streets or take-out order from the street to home and there I am eating it again (and again.. and again.. and again). 

This recipe is actually three different recipes stacked upon each other to make the delicious emotional experience that is Dahi Bara-Aloo Dum-Ghuguni. Usually you will hear people just call it Dahi Bara Aloo Dum but ..Yes... There is a hidden third ingredient which is the Ghuguni. 

Ingredients list & process are for 3 separate

For Dahi Bara

• Take 1 cup skinless Urad daal (Biri Daali) - Soaked overnight & then ground with no or very very less water the next day.
• Mix ground urad daal + ginger + onions + Chillies in a large bowl & mix with your finger (Yes fingers) until it becomes all mixed up.
• For the "Dahi" part of Dahi Bara - Mix 1 Cup Yoghurt + 2.5 Cups of water + Salt + wee bit sugar + tempered mustard seeds, dry red chilis & curry leave. 
• Heat enough oil in a wok to deep fry the Bara(s). When oil is hot, drop a small amount into the oil. If the batter comes back up quickly, the oil is ready. 
• Meanwhile keep a bowl of water reday too. The baras have to soak in water before they go into the yoghurt mix
• Dampening your fingers & palm with little water, take small amounts of the batter & make a small hole in it & then drop it into the oil. 
• Fry until the bara is brown in color & crispy enough. 
• Take it out of oil & put it into a bowl of water. Let the baras soak in water for 5mins. Then squeeze excess water & put into the yoghurt mix. 
• Give a good mix every time you add more baras, just to make sure that they are soaked right and from all directions

For Aloo Dum

• Boil, Peel & cut into cubes - 4 to 5 medium size potatoes
• Finely chop 1 medium size red onion
• Finely chop 1 medium size ripe tomato
• Make Masala Paste - Ginger + Garlic + Dry Red Chillies + Jeera seeds + Coriander Seeds + Wee Bit water
• Heat 2tbsp Oil for cooking the Aloo Dum in a heavy bottom pan/skillet
• When oil is hot splutter 1 Dry Bay leaf + 2 tsp Jeera seeds
• Then add the onions & fry for 5mins until light brown
• Then add the masala paste & fry with splashes of water for 6-8 misnaming until raw smell goes away
• Next add the chopped tomatoes + Salt + Turmeric + Jeera-Coriander powder & fry for some time until the tomatoes are all squishy & mixed up
• Next add the chopped potatoes & mix it well. 
• When the potatoes are mixed & fried with the masala, add warm water to desired consistency - more like a thick soup. 
• And done !!

For Ghuguni you can follow the recipe here. 

For the ensemble.. :)

• First place 3 pieces of dahi bara + two big spoons full of dahi from the dahi bara container.

• Then top it off with 3-4 pieces of aloo from the aloo dum & two spoons full of the gravy.

• Then top it with 1 ladle full of Ghuguni

• Then goes the black salt... Sprinkle with your fingers
• Then goes the Jeera+Lanka gunda... Sprinkle with your fingers again (Don't forget to wash your hands thoroughly)

• Next garnish with chopped onions & fresh chopped coriander leaves

• Finally top it off with sev... and TOUCHDOWN !!!

Viola.... Here we have "MY FAVORITE" evening chaat snack of all times.. loaded with love & fond memories of our city.. Cuttack !!