Dahi Wada Aloo Dum is a Street Food from Orissa . The dish is a combination of Dahi Wada, Aloo Dum and Ghughni.

I had never heard of Dahi Wada Aloo Dum , it was my niece Juhi who had this at a friends place and asked me to make . I checked on google and got couple of recipes , but I always prefer the tried and tested recipes so asked Juhi’s friend . Her mom was kind to explain me in detail , though she did not have any specific measurements .

The recipe is elaborate and requires a combination of three dishes along with accompaniments . The first dish is Dahi Wada . Dahi wadas are fried lentil dumplings which are soaked in water and then the water is squeezed, only to dunk them in freshly whipped chilled yogurt .

The second dish is Aaloo Dum. Baby potatoes are simmered in a nice spicy gravy made of onions and tomatoes .

The last dish is Ghughni . These are white peas which are soaked and the cooked , these are then tempered with spices . You have to have some gravy too, but no onions and tomatoes are used .

Once all three dishes are ready , we need to assemble and add toppings and spices . The spice powder is made with cumin and chilly and these two impart a unique flavor after being ground together . The toppings add the crunch and when you eat this dish you get a medley of flavours which is known to you , yet is new . So go ahead and Explore the Flavors of Orrisa by trying this unique street food Dahi Wada Aloo Dum .

Here are some popular dishes from this state

Chenna Poda

Dalma

Badi Choora, Pakhala Bhat

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

A – Agre ka Bhalla

B – Bhungra Bateta

C – Chole Chawal

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