Friday, February 3, 2012

Dahi Boora aau Aloo Dum

How can I forget the famous street food - Dahi Boora aau Aloo Dum, being from Odissa!!! People at Bhubneswar and Cuttack prepare the best among all in Odissa. I tried my best to reach there and still learning. :)

For Boora
Urad Dal - 2 Cups (Soaked Overnight)
Sooji - 1/2 Cup
Oil - for deep frying
Curd - 2 Cups
Chat Masala,Chilli powder and cumin powder for garnishing.

For Aloo Dum
Potato - 4 Large (Cooked and Mashed)
Onion - 1 Large
Ginger-Garlic Paste -2 Tbsp (I used freshly Crushed)
Green Chilli's - 4 (Depend how much heat U want :) )
Tomato - 1 Large (Finely Chopped)
Cumin - 1/2 tsp
Mustard -1/2 tsp
Curry Leaf - 7-8
Turmeric Powder - 1/4 tsp
Red Chilli powder -1 tsp
Garam Masala -1 tsp
Oil - 2 tbsp

For Boora
  1. Soak Urad dal for 7-8 hours and grind it to a fine paste.
  2. To the bater add salt, sooji and mix it. (I added sooji to make the batter thicker)
  3. In a kadai take sufficient oil to deep fry the boora(vada).
  4. With hand make the batter into a donut shape and deep fry till both the sides are done. (till today I am not able to give it a donut shape :( still learning)
  5. In a bowl take some fresh water and dip the fried boor in it for about 10 minutes, so that it gets soft.
For Aloo Dam
  1. Pressure cook the potatoes.
  2. Peel and mash the potatoes with a potato masher adding required salt to it.
  3. In kadai take oil 2tbsp and once its hot put cumin seeds, mustard and curry leafs.
  4. When they splutter add ginger-galic paste and the chopped onions. Sauté it till it turns red.
  5. Add tomatoes, chopped chillis and cover the lid it for 2 minutes at a medium flame.
  6. Now add chilli powder, turmeric powder and garam masala to it.
  7. Now add the mashed potatoes and mix it well with the mixture.
  8. Keep it aside.
    • With the palms press the Boora's and remove the excess water from it.
    • In a seperate bowl take 2 cups Curd and 1 cup of water and salt as required and put the pre-soaked boora's in it.
    • In a plate line the boora and keep the aloo dam n between.
    • sprinke some chat powder, chilli powder and cumin powder.
    • Garnish with coriander leaf...& have bite mixing both with lil curd.
    • Enjoy the street food...:)
 Linking it Tomato Blues @ Celebrating Street Food

    from my kitchen


    PrathibhaSreejith said...

    Thats a lovely recipe, sounds delicious. would love to try them sometime..
    Thanks Surabhi for ur visit n follow at my space, following u back. Happy Blogging :)

    Rasi said...

    Looks yum surabhi :) should try this

    Anjali Bapna Shukla said...

    Now I would call that an amalgamation of two wonderful north recipes...dahi bade/bhalla and bhaji (of Paav Bhaji)... but actually could never think of mixing these two and having them...this surely is a must try for me. :)
    Awesome gal!