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

How to Make Dahibara - Aloodum

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