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A legendary street food from Cuttack, Odisha. Soft lentil fritters soaked in spiced yogurt are topped with a flavorful potato and pea curry, creating a symphony of sweet, spicy, and tangy flavors in every bite.
For 4 servings
Prepare the Dahibara Batter (15 minutes)
Fry and Soak the Baras (30 minutes)
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A legendary street food from Cuttack, Odisha. Soft lentil fritters soaked in spiced yogurt are topped with a flavorful potato and pea curry, creating a symphony of sweet, spicy, and tangy flavors in every bite.
This odia recipe takes 95 minutes to prepare and yields 4 servings. At 832.77 calories per serving with 37.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Prepare the Spiced Dahi (5 minutes + Soaking)
Prepare the Aloodum-Ghuguni Curry (35 minutes)
Assemble and Serve (10 minutes)
Increase the amount of red chili powder in the aloodum-ghuguni and add a few slit green chilies along with the ginger-garlic paste for an extra kick.
Drizzle a little tamarind chutney (imli chutney) over the final dish along with the other garnishes for a sweet and tangy flavor profile, similar to other Indian chaats.
If you're short on time, you can make just the aloodum (potato curry) without the ghuguni (yellow pea curry). The dish will still be delicious, though slightly different from the classic Cuttack version.
The combination of urad dal (lentils) and yellow peas provides a substantial amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The generous use of curd (yogurt) makes this dish a good source of probiotics. These beneficial bacteria help improve digestion, boost immunity, and maintain a healthy gut microbiome.
Potatoes and lentils offer complex carbohydrates that provide sustained energy, keeping you full and active for longer periods.
The secret lies in the batter. First, grind the soaked urad dal with very little water to a thick, smooth paste. Second, and most importantly, aerate the batter by whisking it vigorously with your hand in one direction for 7-10 minutes. The batter will become lighter in color and fluffy. To test if it's ready, drop a small dollop into a bowl of water; it should float immediately.
Yes, you can prepare the components separately. The dahibaras can be made and soaked in yogurt a day ahead; they taste even better as they absorb more flavor. The aloodum-ghuguni curry can also be made a day in advance and refrigerated. Simply reheat the curry until hot before assembling the plates. Keep the garnishes like chopped onion and sev separate until serving to maintain their freshness and crunch.
Dahibara Aloodum is a delicious and indulgent street food. It has healthy components like protein-rich lentils (urad dal) and peas, and probiotics from yogurt which are good for gut health. However, the baras are deep-fried and the dish contains potatoes, making it high in carbohydrates and calories. It's best enjoyed in moderation as part of a balanced diet.
A single serving (one plate) of Dahibara Aloodum contains approximately 650-750 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Bhaja Masala is a simple yet essential Odia roasted spice mix that adds a smoky, pungent flavor. To make it, dry roast 2 tablespoons of cumin seeds and 3-4 dried red chilies in a pan on low heat until fragrant. Let them cool completely, then grind them into a fine powder. Store it in an airtight container. It's the signature finishing spice for this dish.