Dahi Bade Aloo Ke

Recipe by
Total Time:
40 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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5

Ingredients

  • ½ kg. potatoes, boiled, peeled and mashed smooth
  • 1 cup (120 gms.) singhare ka atta (water chestnut flour)
  • ½ tsp. Rock Salt
  • ¼ tsp. black pepper powder
  • Oil for frying
  • Water in a deep pan
  • For the Dahi (raita for the badas):
  • 2 ½ cups (500 gms.) Dahi (yoghurt)
  • 2 tsp. Rock Salt
  • 2 tsp. cumin powder, roasted and powdered
  • ½ tsp. chilli powder
  • ¼ tsp. black pepper powder
  • A handful of green Coriander leaves to garnish

How to Make Dahi Bade Aloo Ke

  • Mix potatoes, ½ tsp. salt, black pepper pepper and singhare ka atta, knead into a firm dough, adding water if needed. Put aside for 15 mins.
  • Heat oil till a bit of dough dropped in comes up at once. Shape mixture into flat thin rounds, about ¼ cm thick (wet hands if it sticks).
  • Make a hole in the centre, drop into the hot oil. Lower flame to medium, fry till golden on both sides.
  • Remove from oil and transfer to the pan of water. Mix salt, 1 tsp. cumin powder and chilli powder into the dahi.
  • Squeeze out the vadas, dip into dahi and arrange on a serving dish.
  • Cover with the remaining dahi and garnish with the rest of the cumin powder, kala namak, black pepper powder and coriander leaves. Chill and serve.