Luchi which is commonly known as Poori in most parts of India is enjoyed with Aloor dom by the Bengalis. Aloo dum is cooked almost everywhere in the country but the Bengali version comes with a more spicy twist. This perfect combination of Luchi and Aloor dum is loved by one and all and can be enjoyed during any time of the day, i.e., breakfast, lunch, snack or dinner. This delicious duo is bound to give a tickle to your taste buds.
Before starting with the recipe I would like to mention that even though Luchi is made with Maida, i.e., refined wheat flour, if you are a health enthusiast then you can even opt for whole wheat flour for preparing the Luchi. In case of aloor dom you will be needing baby potatoes (new produce would be better). If you are unable to get your hands on baby potatoes you can cut the bigger ones in fours. Now we come to the recipe of the amazing Luchi and Aloor dum.
1. Maida or refined flour- 4 cups
2. Refined oil for kneading- 1 ½ tbsp
3. Refined oil for frying- 250 ml
4. Sugar- 1 tsp
5. Salt- ¼ tsp
6. Baking powder- ¼ tsp
7. Water- 1 ½ cup or as required
Mix the above-mentioned ingredients, except the oil for frying, and knead it with your hands well to form a tight dough.
Now, cover with a damp cloth and leave the dough to rest for about half an hour.
Divide the dough in small parts and roll out small Luchis, then fry them in steaming hot refined oil till they bloat.
Also Read:Dum Aloo Amritsari: Spicy Punjabi Recipe
1. Baby potatoes- 400gms
2. Chopped tomatoes- 3 medium
3. Chopped onion- 1 large
4. Ginger paste- 1 tbsp
5. Garlic paste- 1 tbsp
6. Red chilli powder- 1 tsp
7. Turmeric powder- 1 tsp
8. Coriander powder- 1 tsp
9. Cumin powder- 1 tsp
10. Whole Cumin- ½ tsp
11. Bay leaves- 2
12. Green and black cardamoms- 2 each
13. Cloves- 4
14. Cinnamon- ½ inch stick
15. Salt- as per taste
16. Chopped coriander for garnishing
Boil potatoes with some salt and peel them properly.
After cooling pierce some holes with the help of a fork.
On a pan pour some oil and when it is hot enough add all the whole spices, chopped onion and saute it till it turns light pinkish and then add the ginger garlic paste.
Now add all the powdered spices, except turmeric and some water. Fry till the oil separates.
Now add the tomatoes, turmeric and salt. Cook till the tomatoes turn soft.
Add the boiled potatoes and fry to let them absorb all the flavour. Finally, add a little water and let it come to a boil. Reduce the water to desired consistency. Remove from flame and garnish with chopped coriander.