Luchi Aloor Dum 2


Baby potatoes served with deep fried flatbread – quintessential Bengali breakfast. Luchi is deep fried flatbread made with plain flour or maida. It is similar to poori, which is made of whole meal flour or atta. Aloor dum is a spicy baby potato curry. Traditionally the aloor dum was made during winter – the new potatoes season. But these days they are available through out the year and we don’t have to wait for winter to get these potatoes. Next time you see baby potatoes, grab them and try this recipe. But I must say, for my husband, luchi aloor dum is no.2 in his list (no.1 being luchi served with kosha mangsho or dry mutton curry!). Luchi with aloor dum – one big indulgent brunch and three happy tummies at my home!

 

 

For Luchi:

Ingredients:

Plain flour – 2 cup
Oil – 2 tbsp
Salt – to taste
Water – ¾ cup approximately
Oil – for deep frying

Method:

  1. In a large bowl, combine together flour and salt. Add oil and mix well
  2. Slowly add water and knead into a smooth and stiff dough. Cover with a damp tea towel and rest the dough for 30 minutes
  3. Once the dough is rested, knead it for 2-3 minutes. Take a small ball of dough and roll it into thin disc using some oil
  4. Heat oil in a thick bottom pan. Deep fry the luchi on medium heat until they puff up and become light golden in colour. If the luchi does not puff up, agitate the oil and slightly press them
  5. Drain on kitchen towel
  6. Serve with aloor dum

Notes:

  • To test if the oil is hot enough, add a small bit of dough into it. If the dough raises to the top, the oil is ready
  • Don’t use flour for rolling the luchi
  • The luchi is done as soon as they puff up and become light golden

 

For Aloor Dum:

Ingredients:

Baby potatoes – 12-15
Onion – 2
Tomato – 1, pureed
Ginger paste – 2 tsp
Garlic paste – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp or as per taste
Garam masala – ½ tsp
Oil – 2 tbsp
Salt – to taste
Coriander leaves for garnish

Method:

  1. Wash the potatoes and parboil them with skin on. Prick the potatoes using a fork
  2. Grind the onion into a fine paste
  3. Heat a fry pan and add 1 tbsp oil. Add potatoes and lightly fry them for a few minutes to seal all sides
  4. In the same pan, add remaining oil. Add onion paste and cook until it is golden
  5. Add the ginger, garlic paste and cook further for 2-3 minutes
  6. Add tomato puree, turmeric powder, cumin powder, red chilli powder and salt. Cook until the tomatoes are done and oil seperates
  7. Add potatoes and mix well. Add ½ cup warm water and bring to boil. Cover and simmer until the potatoes are cooked (about 5-7 minutes)
  8. Remove the cover, increase the flame and dry out any excess water. Add garam masala and mix well. Turn off the heat. Garnish with fresh coriander leaves
  9. Serve with luchi

Notes:

  • You may use freshly dry roasted and powdered cumin seeds for more flavour
  • If you are not using new potatoes, remove the skin

 

Combine flour, salt and oil in a large bowl

Combine flour, salt and oil in a large bowl

 

Knead the dough and let it rest

Knead the dough and let it rest

 

Roll into thin discs

Roll into thin discs

 

Fry in hot oil until it puffs up

Fry in hot oil until it puffs up

 

Luchi ready to be served

Luchi ready to be served

 

Parboil the potatoes

Parboil the potatoes

 

Prick them using a fork

Prick them using a fork

 

Lightly fry the potatoes for few minutes

Lightly fry the potatoes for few minutes

 

Cook onion, tomato and spices well for the gravy

Cook onion, tomato and spices well for the gravy

 

Add potatoes and saute well

Add potatoes and saute well

 

Add water and simmer until potatoes are completely done

Add water and simmer until potatoes are completely done

 

Garnish with coriander leaves

Garnish with coriander leaves

 

Dum aloo ready to be served

Dum aloo ready to be served

 

Quintessential Bengali breakfast

Quintessential Bengali breakfast

 


Leave a comment

Your email address will not be published. Required fields are marked *

2 thoughts on “Luchi Aloor Dum