Aloo Dahiwada

Aloo Dahiwada is a popular North Indian snack where deep-fried potato dumplings (wada) are soaked in seasoned yogurt and topped with various chutneys and spices. It's a flavorful and refreshing dish. Here's a recipe for Aloo Dahiwada:

Ingredients:

For Aloo Wada (Potato Dumplings):

• 2 cups boiled and mashed potatoes
• 1 cup soaked and drained split yellow lentils (moong dal)
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

For Yogurt Mixture:

• 2 cups thick yogurt (curd)
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Sugar to taste (optional)
• 1/2 cup water (adjust for consistency)

For Toppings and Garnish:

• Tamarind chutney
• Green chutney (coriander-mint chutney)
• Roasted cumin powder
• Red chili powder
• Chaat masala
• Chopped coriander leaves
• Sev (crispy chickpea noodles)

Instructions:

For Aloo Wada (Potato Dumplings):

1. Prepare the Batter:

   • Grind soaked and drained split yellow lentils (moong dal) into a smooth paste.
   • In a bowl, mix mashed potatoes, ground moong dal paste, chopped green chilies, grated ginger, cumin seeds, asafoetida, and salt to form a smooth batter.

2. Fry the Dumplings:

   • Heat oil in a deep frying pan over medium heat.
   • Drop spoonfuls of the potato batter into the hot oil and fry until golden brown and crispy.
   • Remove the wada from the oil and drain on paper towels to remove excess oil.

For Yogurt Mixture:

3. Prepare Yogurt Mixture:
   • Whisk together thick yogurt, roasted cumin powder, red chili powder, salt, and sugar (if using).
   • Add water gradually to achieve the desired consistency. The yogurt mixture should be smooth.

Assembly:

4. Soak Wada in Yogurt:

   • Once the potato dumplings (wada) are fried and slightly cooled, soak them in the prepared yogurt mixture. Allow them to soak for a few minutes, ensuring they are well coated.

5. Serve:

   • Place the soaked wada in a serving dish.
   • Drizzle tamarind chutney and green chutney over the wada.
   • Sprinkle roasted cumin powder, red chili powder, and chaat masala.
   • Garnish with chopped coriander leaves and sev.

6. Chill and Serve:

   • Chill in the refrigerator for some time before serving.

Tips:

• You can adjust the amount of chili powder in both recipes to your desired level of spiciness.
• Serve Aloo Dahiwada with chutneys like mint chutney or cilantro chutney for an extra burst of flavor.
• Both versions of Aloo Dahiwada can be made ahead of time and stored in the refrigerator for a few days.

Aloo Dahiwada is ready to be served. It's a delightful and tangy snack that combines the crispiness of the fried wada with the coolness of yogurt and the flavors of chutneys and spices. Enjoy it as a refreshing treat!