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Explore Masala Puri with Kashmiri Aloo Dum | Durga Puja Special #shorts #asmr with 157,623 views, 3,730 likes, and 57 comments. Experience the impact of this video content that has captured audience attention.

Part 1: Dum Aloo (Spiced Potato Curry) Ingredients & Quantities: 1. Potatoes: 7–8 medium-sized potatoes (peeled) 2. Cooking Oil/Mustard Oil: 2–3 tbsp 3. Whole Spices: Bay leaf, cinnamon stick, cloves, green cardamoms, star anise, black cardamom, and black peppercorns 4. Yoghurt (Curd): ~1 bowl / 1 cup 5. Spices & Seasonings: Red chilli paste/oil 6. Cumin/coriander powder 7. Turmeric powder 8. Salt to taste 9. Water: As needed for gravy Preparation Steps: 1. Peel the whole potatoes and set them aside. 2. Heat oil in a wok and add the whole spice blend (bay leaf, cinnamon, cloves, cardamoms, star anise, black cardamom, and peppercorns) to temper. 3. Add the whole peeled potatoes into the wok and fry them in the spiced oil until lightly golden on all sides. 4. In a separate bowl, prepare the yoghurt mixture by whisking yoghurt with red chilli paste, turmeric, salt, and cumin/coriander powder until smooth. 5. Pour the whisked yoghurt spice mixture directly over the frying potatoes. 6. Cover with a lid and simmer on low-medium heat until the potatoes are thoroughly cooked through and the gravy becomes rich and thick. Part 2: Luchi (Crispy Puffed Fried Breads) Ingredients & Quantities: 1. Boiled Potato / Potato Mash: 1 small potato (mashed) 2. Red Chilli Paste / Oil & Fresh Herbs: A small spoonful 3. All-Purpose Flour (Maida): ~1.5 to 2 cups 4. Oil / Ghee: For kneading and deep frying Preparation Steps: 1. In a bowl, take the mashed potato, add a touch of red chilli paste/oil and chopped herbs, and mix. 2. Sift in all-purpose flour and mix well to form a pliable dough. 3. Knead the dough thoroughly, shape it into small equal-sized dough balls, and dust lightly. 4. Use a rolling pin to flatten each dough ball into a small, neat circular disc. 5. Heat oil in a deep frying pan and slip the rolled discs into the hot oil. 6. Press gently with a slotted spoon until the luchi puffs up completely into a golden sphere. Flip and fry until golden-crisp. 7. Serve hot, fluffy luchis alongside the rich dum aloo

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