Dahi Vada Aloo Dum

Dahi Vada Aloo Dum is like a taste party in Odisha, especially in Cuttack, where I grew up. It’s not fancy, but it’s the heart of our street food scene. I remember munching on it from the friendly vendors on the streets. What makes it special? Well, it’s a mix of things – curd, spicy Aloo Dum also known as bhugni (spiced potato chickpeas curry), raw garlic, onions, coriander, and a bunch of spices. All these things come together to make a snack that’s like a burst of flavors in your mouth. And you know what’s cool? It’s not expensive; it’s affordable for everyone.

Back in my school days, Dahi Vada Aloo Dum wasn’t just a snack; it was a family tradition. After school, my friends and I would grab a plate of this goodness. It’s a nostalgic taste that brings back memories of laughter and shared moments. Even now, it’s our go-to dish for special occasions and kitty parties. It’s amazing how a simple street food item has become a part of our family celebrations.

In Odisha, you don’t have to go looking for this treat; sometimes, it comes to you. Local sellers take it door-to-door, and the best part? They might serve it on a leaf plate, keeping it eco-friendly and giving you that local, down-to-earth feel. It’s not just food; it’s a whole experience, a piece of Odisha’s food culture that’s simple, delicious, and loved by all..

From Local to Global Sensation

Recently, Chef Vikas Khanna visited Odisha and had his mind blown by Dahi Vada Aloo Dum.

He called it a genius dish, and I totally get it. The simplicity and taste make it a winner. Imagine the freshness of curd mixing with the spiciness of Aloo Dum and the crunch of bhugni – it’s a flavor explosion! People love to eat it as a snack because, honestly, who can resist the tasty combo?. Chef Vikas Khanna’s endorsement and decision to feature this special dish in his restaurants globally, there’s an opportunity for people around the world to savor the unique blend of tastes that Dahi Wada Aalu Dum offers.

Dahi Vada Aloo Dum Recipe

Ingredients:

For Dahi Vada:

1 cup urad dal (black gram)
Salt to taste
1 tsp cumin seeds
Oil for frying

For Aloo Dum:

3 large potatoes, boiled and diced
1 large onion, finely chopped
2 tomatoes, pureed
1/2 cup yogurt
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
Oil for cooking

Dahi Vada Preparation:

Soak urad dal in water for 4-6 hours.
Grind the soaked dal into a smooth batter, adding cumin seeds and salt.
Heat oil in a pan for frying.
Drop spoonfuls of the batter into the hot oil and fry until golden brown.
Once fried, soak the vadas in warm water for 15-20 minutes.

Aloo Dum Cooking – bhugni (spiced potato chickpeas curry):

In a separate pan, heat oil and add cumin seeds.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes.
Stir in the pureed tomatoes and cook until the oil separates.
Add turmeric powder, red chili powder, and salt. Mix well.
Add boiled and diced potatoes, coating them in the masala.
Pour in yogurt and garam masala, simmering until the curry thickens.
Garnish with fresh coriander leaves.

Serving:

Squeeze out excess water from the soaked vadas and arrange them on a serving plate.
Pour beaten curd generously over the vadas.
Spoon the prepared Aloo Dum over the curd-soaked vadas.
Garnish with more fresh coriander leaves Add the chopped onions, sev, green chilies, coriander leaves and chopped cucumber

Enhance the visual appeal and taste of your Dahi Vada Aloo Dum by serving it with a side of mint-coriander chutney and sweet tamarind chutney. The contrast of flavors will elevate the overall dining experience, providing a perfect balance of sweetness, tanginess, and spiciness.