For making Bara batter/Vada:Make a thick fine paste of soaked urad dal by grinding with the help of 1-2 tbsp of water, don't put more water else it will be difficult to give a shape and then transfer it to a bowl. And keep it aside to rest.

For Dahi/Chaas: In a wide container mix dahi,water, grated ginger,salt,green chillies,black salt and mix it well.

Then for tadka:In a pan, put some oil, mustard seeds, curry leaves and dry red chilli just fry it till the aroma comes then switch off the gas and put the tadka into the dahi and keep it aside.

For frying the Bara: Now add salt to the batter and whip it in a clockwise direction with your hands to make it more fluffy and soft. To know the batter is ready drop a small piece of batter into the water,if it floats then know that it is ready else whip it more.

Heat oil in a kadhai for frying the Bara. Heat the oil properly and then take small portions and shape it and slowly put into the oil.(The oil should not be too hot or too cold it should be medium temperature). Fry it till it turn lightly golden brown from both sides and take it out carefully and put it to water immediately.

Let them sit for 5-7minutes and then remove the extra water by squeezing them with your hands and add the Baras/vadas to the dahi/chaas. The Bara should be properly drown into the chaas.

For Aloo Dum: Boil the potatoes and cut them into small pieces. Shallow fry them till it turn to slight brown and take it out in plate.Then in a pan add oil,add red chilli,bay leaf, chopped onion and saute it slightly then add ginger garlic paste and saute it.

Add tomatoes put in a little salt and cook until mushy. Add all the spices turmeric, coriander,cumin,red chilli powder and saute them well then add small pieces of potatoes,add salt and mix them well.

Then add some water to dilute the gravy and cook it for 15-20 minutes. When your gravy has turned to semi gravy then add coriander leaves and switch off the flame.

Ghuguni:Boil the soaked peas with some turmeric powder and salt in pressure cooker just for 1-2 whistles.

Then in a pan, heat oil add bay leaf,chopped onion and saute it. Add giner,garlic paste,green chillies and saute it well.

Add tomatoes put it a little salt and cook until mushy. Add all the spices turmeric, coriander,cumin,red chilli powder and saute them well then add small pieces of potatoes,add salt and mix them well.

Add a little water to make it into a semi gravy and let it boil for 10-15 minutes and turn the flame off.

Assembling: In a plate take the well soaked Baras/Vadas squeeze it a little to take out the extra dahi and then add some ghuguni and aaloodum on top of the vada/bara and garnish it with finely chopped onion, Coriander leaves and if you want spicy and can add finely chopped green chillies and some sev above it.

After this don't forget to drink the Chaas it enhances the taste bud more.