D – Dahi Wada Aloo Dum
Ingredients
Dahi Wada
Aloo Dum
Ghughni
Dahi Wada
Garnish
1/8 tsp mustard seeds
Few curry leaves
Ghughni
1/2 cup white peas
1/2 cup green peas
Salt to taste
Tempering of Ghughni
1/4 tsp mustard seeds
Pinch asafoetida
2-3 whole red chilly
1/2 tsp red chilly powder
Pinch turmeric powder
1 tsp ginger green chilly paste
Aloo Dum
500 gms baby potatoes/ 4-5 large potatoes
2 big onions
5 large tomatoes
1 tbsp ginger garlic paste
2 green chilly , pounded
1/4 tsp mustard seeds
Pinch asafoetida
2-3 whole red chilly
1/2 tsp red chilly powder
1/8 tsp turmeric powder
1/4 tsp spice powder
Salt to taste
Spice powder
1 tbsp roasted cumin seeds
Few whole red chilly , roasted
Other ingredients
Onions , finely chopped
Coriander , finely chopped
Gram flour vermicelli ( sev)
Black salt
Roasted cumin powder
Method
Dahi Wada
Whisk the curd well .
Add a little water to adjust the consistency.
Add salt , black salt, roasted cumin powder and mix well .
Temper the curd with mustard seeds and curry leaves .
Add the prepared Dahi wadas.
Ghughni
Wash and soak both the peas for 4-6 hours.
Pressure cook these with salt and turmeric for 2 whistles or till boiled , do not over cook .
Heat 1 tsp of oil .
Add mustard seeds, let splutter .
Add asafoetida and immediately add the ginger garlic paste.
Add the dry spices and the boiled peas .
Let this boil for a few minutes and then simmer for 5 minutes.
Aloo Dum
Peel the potatoes and prick them lightly .
Boil the potatoes with salt and turmeric powder.
Once the potatoes are cooked drain the water and keep them aside.
Heat 2 tbsp oil.
Add mustard seeds , asafoetida and whole red chilly .
Add onions , ginger garlic paste and green chilly .
Sauté onions till light pink and add tomatoes .
Cook till mushy .
Add the dry spices and boiled potatoes .
Mix well and add water to make the gravy .
Make sure you do not make the gravy very runny , it should be on the thicker side .
Assembling the dish
Taking a flat serving bowl , place 2 Dahi wadas .
Sprinkle the spice powder, roasted cumin powder and red chilly powder .
Now pour a ladleful of ghughni on the side and sprinkle black salt .
Next spoon out a ladleful of Aloo Dum next to Dahi Wada and ghughni .
Sprinkle onions , gram flour vermicelli, coriander leaves and finally some spice mix .
Enjoy the mixed flavors .
Here is what I have been posting under Explore the Flavors
D - Dahi Wada Aloo Dum
Ingredients
- Dahi Wada
- Aloo Dum
- Ghughni
Dahi Wada
- Garnish
- 1/8 tsp mustard seeds
- leaves Few curry
Ghughni
- 1/2 cup white peas
- 1/2 cup green peas
- Salt to taste
Tempering of Ghughni
- 1/4 tsp mustard seeds
- Pinch asafoetida
- 2-3 whole red chilly
- 1/2 tsp red chilly powder
- Pinch turmeric powder
- 1 tsp ginger green chilly paste
Aloo Dum
- 500 gms baby potatoes/ 4-5 large potatoes
- 2 big onions
- 5 large tomatoes
- 1 tbsp ginger garlic paste
- 2 green chilly pounded
- 1/4 tsp mustard seeds
- Pinch asafoetida
- 2-3 whole red chilly
- 1/2 tsp red chilly powder
- 1/8 tsp turmeric powder
- 1/4 tsp spice powder
- Salt to taste
Spice powder
- 1 tbsp roasted cumin seeds
- Few whole red chilly roasted
Other ingredients
- onions finely chopped
- Coriander finely chopped
- Gram flour vermicelli sev
- black salt
- roasted cumin powder
Instructions
Dahi Wada
- Whisk the curd well .
- Add a little water to adjust the consistency.
- Add salt , black salt, roasted cumin powder and mix well .
- Temper the curd with mustard seeds and curry leaves .
- Add the prepared Dahi wadas.
Ghughni
- Wash and soak both the peas for 4-6 hours.
- Pressure cook these with salt and turmeric for 2 whistles or till boiled , do not over cook .
- Heat 1 tsp of oil .
- Add mustard seeds, let splutter .
- Add asafoetida and immediately add the ginger garlic paste.
- Add the dry spices and the boiled peas .
- Let this boil for a few minutes and then simmer for 5 minutes.
Aloo Dum
- Peel the potatoes and prick them lightly .
- Boil the potatoes with salt and turmeric powder.
- Once the potatoes are cooked drain the water and keep them aside.
- Heat 2 tbsp oil.
- Add mustard seeds , asafoetida and whole red chilly .
- Add onions , ginger garlic paste and green chilly .
- Sauté onions till light pink and add tomatoes .
- Cook till mushy .
- Add the dry spices and boiled potatoes .
- Mix well and add water to make the gravy .
- Make sure you do not make the gravy very runny , it should be on the thicker side .
Assembling the dish
- Taking a flat serving bowl , place 2 Dahi wadas .
- Sprinkle the spice powder, roasted cumin powder and red chilly powder .
- Now pour a ladleful of ghughni on the side and sprinkle black salt .
- Next spoon out a ladleful of Aloo Dum next to Dahi Wada and ghughni .
- Sprinkle onions , gram flour vermicelli, coriander leaves and finally some spice mix .
- Enjoy the mixed flavors .
Notes


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

Never heard of this street food from Orissa, so new to me. Dahi wada, aloo dum and Ghughni in one chaat recipe, it must be super delicious !!! Kudos to you for sharing this kind of unique street foods from every state.
I can imagine the explosion of flavors. Each one is a classic and the combination is definitely heavenly. Good one, Vaishali.
This has got to be one of the most elaborate chaat there is. But I’m sure every minute is worth the effort. I’m thinking for me would make the three dishes on 3 separate days and enjoy the final dish relaxed on the 3rd day 😉
wow what a coincidence di I made this chaat too For D your dahi wada aloo dum ghugni looks lip smacking and addictive !! This is seriously an elaborate chaat .. You have so much patience to make 26 elaborate chaats !! Kudos to your efforts di!! Now I can go to my kitchen and have these watching your pics 😀
No no, seriously omg, why i came to ur space this much earlier Vaishali. Omg i just cant stop myself drooling here. What a fabulous combination of flavors there. I cant imagine making this dish at home. U simply rock.
Awesome.. Made it to perfection. I feel need not travel to orissa to enjoy this chaat ,i can just try in home from your elaborate steps!!
Wow! What a chaat this is!!I can imagine how awesome it would taste! Next time you plan to make something like this, I will be sure to drop in to taste 🙂
3 in 1 mazaaa… I recently tried the Bihari version of Ghugni and loved it. Love white peas and I am sure I will definitely love this. This is a perfect treat.
This is completely new dish to me. Just now read about it in Manjula’s blog. You have made it wonderful as usual. Love your copper props. They look so good.
Gosh such an elaborate dish but I am sure its worth all the efforts!..I think this basically came about when they leftovers to tackle right? It surely looks that way to me for that recipe calling for so many components….your setup looks amazing Vaishali and kudos on getting this dish done! Enjoyed and bookmarked for sure!
That is such a new dish for me and I am amazed at the layers and layers of flavors you have going in there. I have tastes each and every dish by itself and I am very eager to see how they would all work together.
A few months back I got to taste dahi bara aloo dum from an Oriya friend and that’s how I learned about this dish. I even asked her recipe to try this BM but somehow could not do it. Your dish and presentation both looks amazing.
What’s not to like in this !! A delectable mix of inviting flavours n textures .. good pick !!
Wow that’s an elaborate chaat vaishali! Looks superb, ghugni and Dahi Vada themselves are great and to top it with some aloo dum, oh my it must be great flavors in one bite!!!
Love that plate with all the ingredients assembled ready for the chaat!
Never heard of this but it certainly sounds interesting. 3 different dishes all rolled into one. Its delicious and tempting. Enjoying your different street food dishes.