The millennium city of Cuttack is famous for various reasons –  silver filigree work, Historical Barabati fort, Famous Barabati stadium among others. Besides this, Cuttack is famous for one more thing and that is the ‘Dahibara-aloodum’.The name itself conjures up thousands of memories and for anyone who’s everbeen to Cuttack or hails from the same, needs no intro to this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”.

“Aloo dum Dahi bara”, A wholesome meal in itself is said to be the staple food of Cutkis, a name synonymous with the people of Cuttack. People love to have it for breakfast, lunch and it is considered an all- day snacks item. It provides timely carb in the form of potatoes, which replenish energy and the butter-milk given at the end of the snacks is a relishing drink to beat the scorching summer. While the tangy flavor of the dahi bara revives the taste buds! Typically, it is served with ghuguni (A spicy Curry made of chick peas) and garnished with sev, onion and coriander leaves.

The savory tartness of the dahibara perfectly complements the spicy aloodum and ghuguni and all of it wonderfully comes together with the crunchiness of the onions and the bhujia sev.

This local delicacy is so popular that hardly anyone, whether a local person or a visitor from outside, misses the chance to taste it. From early morning till late in the night one can find the vendors selling the dahibara across the city.Dahibara of Cuttack is so famous that people from faraway places, come to the city just to have a taste of it. People residing in far off places like Sambulpur, Paradip, Rourkela, Balasore, Berhampur and many other such area carry this item to their places.

But despite its iconic status within the state, it’s a irony that it hasn’t received the limelight it truly deserves. Many people outside Odisha hardly knows about it. It is a privilege when my fellow bloggers decided on the theme for our weekly event FOODIE MONDAY BLOG HOP as street Food , my happiness knew no bound as I am very confident that not only this famous street food of Odisha  can stand tall , it may exceed many iconic street foods in their lovability quotient. For a beautiful compilation of 25 Indian street foods every desi foodie simply must try, do click on the link So here is my dish for the Third ” FOODIE MONDAY BLOG HOP” event dish on the Theme” STREET FOOD”…..Dahi Bara Aloo Dum – The Quintessential Street Food of Odisha

My own childhood memories associated with this famous street food is the excitement at seeing the vendor selling Dahi Bara Aloodum in his drummed container and serving it in a thola ( container made out of sal leaves).

After reading all this, you must be thinking … Is it possible to prepare this dish at home? The answer to this question is, yes of course! So here goes my interpretation of the famous street food of Odisha…… Aloo dum dahi bara.

Dahi Bara


1 cup Whole Urad Dal
1 tsp Baking soda
Oil for frying
For the dahi
1 cup Yogurt
1 cup Water
to taste Salt
Cumin and red chili powder
For the tempering
1 Tablespoon Oil
½ tsp Mustard seeds
2 nos Dry red chillies
1 sprig curry leaves
Let’s learn how to prepare Dahi Bara:


  1. Soak the urad daal in water overnight. After the dal is perfectly soaked (it will feel light and puffed up), grind to a smooth batter. Keep it aside for 2 to 3  hrs for fermentation in a dark, warm place. If you are short of time, you can add baking powder and salt to it and mix well. Leave it for 1hr.
  2. From the batter make small balls or baras. Slightly flatten them. In a frying pan heat oil. Fry the Baras till golden brown. Soak the fried vadas in salted water till soft and fully soaked. After this take them out of salted water and keep aside.
  3. In a small vessel, mix the yogurt and water together. Add salt and roasted cumin and dry red chilli powder to it. Put the soaked Baras in it.
  4. Now heat 1 teaspoon of oil in the frying pan. Add mustard seeds, curry leaves and red chilies and let them splutter. Pour this mixture on the Dahi Bara.
  5. Ghuguni


1 cup of dried peas soaked overnight in water
1 large tomato finely chopped
1 large onion finely chopped
1 tbsp ginger garlic paste
1 tsp of cumin seeds
1 tsp of cumin powder
1 tbsp of coriander powder
Fresh coriander leaves
1 to taste tspRed chilli powder
2 Green Chilies
½ tspTurmeric powder
1 tsp garam masala
2 – 4 tsp cooking oil
to taste Salt
Let’s learn how to prepare Ghuguni:


  1. Soak the dried white peas in water for 3 to 4 hours. Boil the soaked peas with some salt till soft.
  2. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter. Add green chillies, finely chopped onions and sauté till onions becomes brown in colour.
  3. Add the ginger garlic paste and sauté till the raw smells of the garlic goes away. Add the chopped tomatoes and sauté till it becomes mushy and oiul comes out of it. Add a tsp of water to prevent burning.
  4. Now add the turmeric powder, coriander powder, cumin powder, red chilli powder to it and continue to sauté for one more minute.
  5. Add the boiled peas, little water and salt and cook for 10-15mts on slow flame or till you achieve the desired consistency of the gravy. Here the gravy should not be too watery nor too dry.
  6. Add the garam masala and the chopped coriander leaves and keep it aside.

Aloo dum


250 gms small Potatoes
2 tsp oil
1 large onion finely chopped
1 large tomatoes finely chopped
2 dry red chillies
1 tsp Cumin Seeds
2 tsps Red Chili Powder
1/2 tsp Turmeric powder
1 tbsp Ginger,Garlic Paste
1 tsp coriander powder
1 tsp Garam Masala
Let’s learn how to do the Aloo Dum:


  1. Boil the Potatoes in enough water. Cool the boiled Potatoes in cold water, and peel the skins of the potatoes.
  2. In a pan, add oil, and the cumin seeds and the dry red chilies. Once it splutters, add the finely chopped onions and fry till it turn brown.
  3. Add the ginger garlic paste and fry till the raw smells of the paste goes away.
  4. Add the chopped tomatoes and sauté till oil comes out of the gravy.
  5. Add the coriander powder, turmeric powder, red chilli powder, salt and sauté for one more minute.
  6. Add the boiled and peeled potatoes and sauté for 5 to 7 minutes.
  7. Then add some water to it. Cook on slow flame till the gravy thickens and the  Spiced Gravy soaks into the very core of the Potatoes, and these turn brown. Then add Garam Masala to it and  remove it from stove.

Now comes the final show time of assembling the Dahi Bara Aloo Dum and Ghuguni.


  1. Dahi Bara
  2. Aloo Dum


Chopped Onions
Chopped Coriander leaves
Chopped green chillies
Cumin red chilli powder
  1. In a bowl, place 2-3 dahi vad as and a little bit of dahi. Then scoop in some aloo dum followed by  ghuguni.

Garnish the dish with chopped onions, chopped green chillies, sev, chopped coriander leaves and top it with some black salt and cumin red chilli powder.

  • Now dig into it and savor every bite of this street delicacy of Odisha .
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8 thoughts on “Dahi Bara Aloo Dum – The Quintessential Street Food of Odisha”

  1. Awesome. Your eye for detail in this post is remarkable. I can vouch for that as I have had the good fortune to savour the lipsmacking Cuttack Dahi Bora Alu Dum Ghugni during my growing up years. Even today when I visit Odisha I never fail to make a trip to Cuttack to devour this yumminess. You have brought a whole lot of memories flooding in with your fantastic post. Very well done.

  2. Wow! I have never tasted this dish ‘Dahi Bora Alu Dum wiht Ghugni’ before but sounds so fascinating. I wish I could have it right away. Absolutely divine share! Will try this soon! 🙂

  3. Yes Anu,,,,do try this yummy street food and do post your yummiest photographs to do true justice to this odia delicacy.

  4. Hiee alka…i tried it today nd it was superb..actually im from cuttack nd nw a days i live in delhi..i missed a lot dis dahibara aloodum.. 2day after hvng dis i felt like im in cuttack..thank you soo much..only one problem was dere that my bara became too soft..can u suggest hw to make bit hard like shop..

    1. Its so lovely to connect and glad that you loved it. Id you want your bara to b hard , donot soak it more than 1 minute.Lust put in the water and take it our and serve.

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