Ingredients:

• For Dahibara:
• 100 g – Urad Dal
• 1 tbsp – moong dal
• 1 cup – coriander leaves, chopped
• 1 tbsp – Mint leaves, chopped
• 1/2 tsp – ginger, chopped
• 3 cup – thick Curd
• Oil for frying
• For Aloodum:
• 1/2 kg – baby Potato
• 1 – onion, medium
• 4 – Garlic cloves, medium
• 1.5 inch – Ginger
• 1 tsp – Cinnamon powder
• 1 tsp – chilli powder
• 1/2 tsp – coriander powder
• Salt
• Water
• For Dressing:
• 1 cup – thin sev
• 1 cup – Beetroot and Carrot
• 1 tsp – black salt
• 1 tbsp – roasted cumin powder
• Onion chopped

Method:

1. For Dahibara: Soak dal in water for 3/4 hours and drain water. Grind it. Paste should be thick enough to make baras.
2. Add all leaves, ginger and salt to the paste.
3. Mix all the ingredients well.
4. Heat oil in a kadai.
5. Wet your palms, take a small portion of the paste and make a hole in the centre.
6. Fry each bara till golden brown and soak immediately in cold water for 3-4 minutes.
7. Mix 1.5 cups of cold water, some mint leaves and salt in curd.
8. Put soaked baras in curd and let it soak for 2 hours.
9. For Aloodum:
10. Wash and boil baby potatoes and peel skin.
11. Grind onion, garlic and ginger.
12. Take oil in a pan and heat it.
13. Add ground masala and cook till done.
14. Add all the powdered masala and cook for 30 seconds.
15. Add salt, aloo and water.
16. Cook till gravy becomes thick. Serve garnished with ingredients for dressing.

Recipe courtesy of Asima Mishra