Dahibara Aloodum Recipe

About this recipe

Dahibara Aloodum is a beloved street-style dish from Odisha, India, combining soft lentil dumplings soaked in spiced with a flavorful potato curry. This comforting and budget-friendly meal balances tangy, mildly spiced with the rich, savory notes of the aloodum (potato curry). Topped with tamarind chutney, fresh coriander, and roasted cumin powder, this dish is a crowd-pleaser perfect for brunch or a mid-day indulgence. Its harmonious blend of textures and flavors makes it a favorite for spice lovers while remaining light and satisfying.

Ingredients

• 50G Green Chilies
• 500 g Urad Dal
• 200 ml Mustard Oil
• 1Kg Potato
• 100 g Tamarind Paste
• - Chaat Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Coriander Leaves
• 500 g Jaggery Powder
• 100 g Yellow Mustard Seeds
• 100 g Jeera

Instructions

1. 1. Wash and soak urad dal in water for 4-5 hours, then grind into a smooth batter with a pinch of salt. Whisk well to aerate.
2. 2. Heat oil in a deep pan and fry small spoonfuls of the batter to make dumplings (bara) until golden brown. Set aside.
3. 3. Boil, peel, and cut the potatoes into cubes. In a separate pan, heat oil, add mustard seeds and cumin seeds, and let them splutter.
4. 4. Add chopped green chilies, turmeric powder, and red chili powder to the pan, then toss in the boiled potatoes. Cook for 5 minutes while stirring.
5. 5. Mix tamarind paste, jaggery, and a little water into the pan. Simmer for 5-7 minutes to create a flavorful aloodum (potato curry).
6. 6. Whisk the vegan with a pinch of salt, roasted cumin powder, and chaat masala. Soak the fried dumplings in warm water for 2 minutes, then squeeze gently and add them to the mixture.
7. 7. Serve the soaked dumplings (dahibara) topped with the warm aloodum. Garnish with tamarind chutney, coriander leaves, and additional roasted cumin powder.