Dahibara-Aloodum

Ingredients: 

Dahibara:
Urad daal- 100gm
Coriander leaves (chopped)- 1cup
Mint leaves (chopped)- 1cup
Ginger (chopped)- 1/2tsp
Thick curd- 3cups
Salt
Water
Oil for frying


Aloodum:


Baby potato- 1/2kg
Onion- 1medium
Garlic cloves- 4medium
Ginger- 1.5inch
Coriander powder- 1/2tsp
Chili powder-1tsp
Cinnamon powder- 1tsp
Turmeric powder
Salt
Oil
Water


Dressing and Taste:


Thin sev- 1cup
Chopped onion- 1cup
Grated carrot and bit root-1/2 cup
Black salt- 1tsp
Roasted cumin powder- 1tbsp

Method: 

Dahibara:

1-Soak daal in water for 3/4 hrs and drain water and grind it.
2-Paste should be thick enough to make baras.
3-Add all leaves, ginger and salt to the paste.
4-Mix all the ingredients well.
5-Heat oil in a kadhai.
6-Wet your palms and take small portion of the paste and make a whole in the center.
7-Fry each bara till golden brown and soak immediately in cold water for 3/4 mins.
8-Mix 1cup of cold water with curd and mix it well.
9-Add some chopped mint leaves and salt to curd.
10-Put soaked baras in curd and let it soak for another 2hrs.


Aloodum:


1-Wash and boil baby potatoes.
2-Peel the skin and cut into 2 pieces.
3-Grind onion, garlic and ginger into a fine paste.
4-Take oil in a pan and add ground masala.
5-Cook masala till done.
6-Add all powdered masalas and salt and fry for 30secs. Don’t fry too much after adding dry masala, it will burn.
7-Add aloo and water to the masala.
8-Let it cook till gravy becomes thick. 


Now mouthwatering Dahibara-Aloodum is ready to serve. Take bara and aloodum in a plate and garnish with chopped onion, carrot, bit root, thin sev , roasted cumin powder and a little black salt.