Soft, spongy lentil fritters soaked in creamy, lightly sweetened yogurt. This classic Indian snack is a festival favorite, garnished with tangy spices for a refreshing and savory treat.
Prep30 min
Cook25 min
Soak260 min
Servings4
Serving size: 3 pieces
368cal
16gprotein
37gcarbs
Ingredients
1 cup Urad Dal (Skinned and split)
1 inch Ginger (Roughly chopped)
2 pcs Green Chili (Adjust to taste)
0.25 tsp Hing (Asafoetida. Use gluten-free certified if needed.)
1.5 tsp Salt (Divided: 1 tsp for batter, 0.5 tsp for yogurt)
3 tbsp Water (For grinding the batter, add as needed)
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
A hearty and flavorful curry from Eastern India, made from dried yellow peas slow-cooked in a fragrant blend of onions, tomatoes, and aromatic spices. This popular street food is a comforting and nutritious dish, perfect with puffed bread or as a standalone snack.
Creamy Dahibara with tangy Aloodum & Ghuguni – a soul-satisfying comfort food that's pure bliss!
This odia dish is perfect for snack. With 1063.1200000000001 calories and 43.120000000000005g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
(Adjust to taste)
0.5 tsp Black Salt (Kala Namak)
2 tsp Cumin Seeds (For roasting and grinding)
0.5 tsp Red Chili Powder (For garnish, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dal: Wash the urad dal thoroughly in running water until the water runs clear. Soak it in 3-4 cups of water for at least 4-6 hours, or overnight.
2
Prepare the Bara Batter: Drain all the water from the soaked dal. Transfer it to a grinder jar along with the chopped ginger and green chilies. Grind to a smooth and thick paste, adding water 1 tablespoon at a time only if necessary. The batter should be very thick.
3
Aerate the Batter: Transfer the batter to a large bowl. Add 1 tsp of salt and the hing. Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 8-10 minutes. The batter will become very light, airy, and pale in color. To test, drop a small dollop into a bowl of water; it should float immediately.
4
Fry the Baras: Heat oil in a kadai or deep pan over a medium flame. Once the oil is hot, wet your hands, take a small lemon-sized portion of the batter, and gently slide it into the oil. Fry in batches of 5-6 baras at a time. Fry for 7-9 minutes, turning occasionally, until they are evenly golden brown and crisp.
5
Soak the Fried Baras: While the baras are frying, fill a large bowl with lukewarm water. Remove the fried baras from the oil with a slotted spoon and place them directly into the warm water. Let them soak for 15-20 minutes. They will soften and increase in size.
6
Prepare the Spiced Yogurt: In a separate bowl, whisk the curd until it is completely smooth and creamy. Add sugar, 0.5 tsp salt, and black salt. Mix well until the sugar is dissolved. If the yogurt is too thick, you can add 2-3 tablespoons of milk or water to reach a thick pouring consistency.
7
Assemble the Dahibara: Gently take each soaked bara and press it between your palms to squeeze out the excess water without breaking it. Arrange the squeezed baras in a single layer in a wide serving dish. Pour the prepared yogurt mixture evenly over the baras, ensuring they are fully submerged.
8
Chill and Garnish: Cover the dish and refrigerate for at least 1-2 hours. While it chills, dry roast the cumin seeds in a small pan over low heat for 1-2 minutes until fragrant. Grind into a coarse powder. Just before serving, sprinkle the roasted cumin powder and red chili powder over the dahibara. Garnish with chopped coriander leaves and serve chilled.
290cal
6gprotein
30gcarbs
17gfat
Ingredients
500 g Baby Potatoes (About 15-20 potatoes)
1 tsp Salt (For boiling potatoes)
2 cup Mustard Oil (For deep frying)
1.5 cup Curd (Full-fat, whisked until smooth at room temperature)
2 tsp Kashmiri Red Chilli Powder (Provides color and mild heat)
1.5 tsp Fennel Powder (Also known as Saunf powder)
1 tsp Dry Ginger Powder (Also known as Sonth)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Cumin Seeds
4 pcs Cloves
1 pcs Black Cardamom
1 inch Cinnamon Stick
0.5 tsp Sugar (Helps balance the tanginess of the yogurt)
0.5 tsp Garam Masala
1 cup Water (Hot)
Instructions
1
Boil and Prepare Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. Do not overcook.
Drain the potatoes, allow them to cool slightly, then peel the skins.
Using a fork or toothpick, prick each potato deeply all over. This is a crucial step for flavor absorption.
2
Fry the Potatoes
Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat until it is shimmering.
Carefully add the pricked potatoes to the hot oil, frying in batches if necessary to avoid overcrowding.
Fry for 6-8 minutes, turning occasionally, until they are golden brown and have a light, crisp crust.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3
Prepare the Yogurt Base
In a medium bowl, combine the whisked room-temperature curd, Kashmiri red chilli powder, fennel powder, and dry ginger powder.
4.5 cup Water (4 cups for pressure cooking and 0.5 cup for adjusting gravy)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Soak and Pressure Cook the Peas
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 4 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Turn off the heat and allow the pressure to release naturally.
2
Prepare the Masala Base
Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
Whisk vigorously until the mixture is completely smooth and free of lumps.
4
Temper Spices and Cook Gravy
In a separate heavy-bottomed pan, heat 3 tbsp of mustard oil over medium-high heat until it just begins to smoke. Immediately reduce the heat to low.
Add the cumin seeds, cloves, black cardamom, cinnamon stick, and asafoetida. Sauté for 30-40 seconds until they become fragrant.
Turn the heat to the absolute lowest setting. Slowly pour in the yogurt-spice mixture while stirring continuously and vigorously. This prevents the yogurt from curdling.
Continue stirring constantly for 5-7 minutes until the mixture comes to a gentle boil, thickens, and oil begins to separate at the edges.
5
Simmer on 'Dum'
Gently add the fried potatoes to the gravy. Stir to coat them evenly.
Pour in 1 cup of hot water, add 1.25 tsp salt (or to taste) and the sugar. Stir well.
Bring the gravy to a simmer, then cover the pan with a tight-fitting lid.
Reduce the heat to the lowest setting and let it cook on 'dum' (slow cook) for 15-20 minutes, allowing the potatoes to absorb the rich flavors of the gravy.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala over the curry.
Keep the pan covered and let the Dum Aloo rest for at least 10 minutes for the flavors to meld and deepen.
Serve hot with steamed basmati rice or naan bread.
Sauté Spices and Combine
Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Stir continuously for 1-2 minutes until the spices are aromatic and you see oil separating from the masala.
Carefully pour the cooked peas along with their cooking liquid into the pan with the masala. Mix everything gently to combine.
If the consistency is too thick, add up to 0.5 cup of hot water to reach your desired gravy thickness.
4
Simmer and Finish
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb all the flavors of the spices.
Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
Garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving.
