Luchi aloor dum step-by-step recipe with photos.
About this recipe
Baby potatoes served with deep-fried flatbread is a quintessential Bengali breakfast. Luchi is a deep-fried flatbread made with plain flour or maida. It is similar to poori, which is made of wholemeal 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 throughout 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 happy tummies at my home!
Clicj here for the classic poori recipe made with atta (whole wheat flour).
Click here for more breakfast recipes.
Step by step instructions
1. Combine flour, salt, and oil in a large bowl.
2. Knead the dough and let it rest.
3. Roll into thin discs.
4. Fry in hot oil until it puffs up.
Luchi is ready to be served
5. Parboil the potatoes.
6. Prick them using a fork.
7. Lightly fry the potatoes for a few minutes.
8. Cook onion, tomato, and spices well for the gravy.
9. Add potatoes and saute well.
10. Add water and simmer until potatoes are completely done.
11. Garnish with coriander leaves.
Dum aloo ready to be served
Quintessential Bengali breakfast
Luchi Aloor Dum
- 2 cups plain flour
- 2 tablespoon oil
- Salt to taste
- ¾ cup water approximately
- Oil for deep frying
FOR ALOOR DUM:
- 12-15 baby potatoes
- 2 onion
- 1 tomato pureed
- 2 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder or as per taste
- ½ teaspoon garam masala
- 2 tablespoon oil
- Salt to taste
- A few coriander leaves for garnish
TO MAKE LUCHI:
- In a large bowl, combine together flour and salt. Add oil and mix well
- Slowly add water and knead into a smooth and stiff dough. Cover with a damp tea towel and rest the dough for 30 minutes
- Once the dough is rested, knead it for 2-3 minutes. Take a small ball of dough and roll it into a thin disc using some oil
- 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
- Drain on kitchen towel
- Serve with aloor dum
TO MAKE ALOO DUM:
- Wash the potatoes and parboil them with skin on. Prick the potatoes using a fork
- Grind the onion into a fine paste
- Heat a frypan and add 1 tablespoon oil. Add potatoes and lightly fry them for a few minutes to seal all sides
- In the same pan, add remaining oil. Add onion paste and cook until it is golden
- Add the ginger, garlic paste and cook further for 2-3 minutes
- Add tomato puree, turmeric powder, cumin powder, red chilli powder and salt. Cook until the tomatoes are done and oil separates
- Add potatoes and mix well. Add ½ cup of warm water and bring to boil. Cover and simmer until the potatoes are cooked (about 5-7 minutes)
- 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
- Serve with luchi
- To test if the oil is hot enough, add a small bit of dough into it. If the dough rises 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 lightly golden
- You may use freshly dry roasted and powdered cumin seeds for more flavour
- If you are not using new potatoes, remove the skin