Jhal Jhal Alur Dum with Sada Luchi is one of Bengali's favorite dishes. Do not share the taste! Bengalis also have different opinions on how to make potato dum. Even stuffed potato dum, made by hollowing out the inside of the potato and stuffing it with cheese and almonds, is also popular. But today there is a stuffed aloo dum recipe (Stuffed Aloo Dum Recipe), in which chickpeas will be used as filling. If you have luchi or parota with it, the holiday will be frozen.
Potato shells are made
First take 5 medium sized potatoes. Wash and peel the potatoes well. Cut in half and bring to a boil so that it doesn't stick to the bottom. Now, leaving a round edge around, slowly take out the middle of the potato with a spoon. Make sure that the outside of the potato is not too thin and the skin is intact. Don't throw away the potato part that is left out—it will be used to make the filling later.
Then heat oil in a pan and fry the potato skins well. Remove when lightly golden and firm.
Filled with chickpeas
Soak chickpeas for about 6 hours. Then grind it finely with ginger, green chilli and little water. Heat oil in a pan, add potato insides, asafoetida, coconut husk, turmeric and cumin powder to this mixture. Then add crushed cashew nuts, raisins, little salt and sugar. Turn off the flame when it becomes dry and mushy. When cool, stuff the potato shells well.
This is the final step
Heat mustard oil in a pan and add cumin seeds, bay leaves and dry chillies. Then continue grinding with tomato paste and chopped ginger. Grind it well with turmeric, chilli powder, Kashmiri chilli powder, coriander powder, little sugar and salt.
Now pour the fine paste of whipped curd, cashew nuts, poppy seeds and charmagaj and keep stirring. Water as needed. When the broth starts to boil, carefully add the stuffed potatoes. Cover and cook for a few minutes, so that the spices penetrate deep into the potatoes. At the end spread little garam masala and ghee.
This step takes a little more time and effort than normal potato steaming. However, in terms of taste and smell, this chickpea puree potato is a few steps ahead.