Luchi aloor dum is a popular Bengali dish that is prepared as a main course meal on regular days. This delicacy is a Bengali version of poori and dum aloo.
In Bengali cuisine, the poori is generally made out of maida. The dum aloo is prepared by a unique method with special bengali garam masala, which adds to the flavour of the dish. The highlight is the caramelized effect of sugar in the gravy that adds to the taste.
The luchi aloor dum requires effort and time in the kitchen; however, this main course meal is definitely worth all of it. The crunchy pooris with the soft and flavourful potato makes this dish a super hero, especially among children.
Here is a simple yet traditional recipe with a video and the step-by-step procedure having images on how to make the Bengali-style poori and dum aloo.
LUCHI ALOOR DUM RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 2
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For The Bengali Garam Masala (Gorom Mashla):
Cinnamon sticks - 3
Elaichi - 4
Cloves - 5
For Luchi:
Maida - 1 cup
Ghee - 1 tbsp
Salt - 1 tsp
Water - 1/6th cup
Oil - for frying
For Aloo Dom:
Boiled baby potatoes (peeled) - 20 (350 g)
Oil - 2 tbsp
Bay leaves - 2
Jeera - 1 tsp
Green chillies (chopped) - 1 tsp
Sugar - 1 tbsp
Onion puree - 1 onion
Ginger (grated) - 1 tbsp
Garlic paste - 2 tbsp
Tomato puree - 2 tomatoes
Salt to taste
Red chilli powder - 1 tsp
Turmeric powder - ½ tsp
Jeera powder - 1 tsp
Dhaniya powder - 1 tsp
Water - ½ cup
Ghee - ½ tbsp
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1. Add the cinnamon sticks in a heated pan.
2. Add elaichi and cloves.
3. Dry roast until the colour changes.
4. Transfer it into a mixer jar.
5. Grind them into a fine powder to make the Bengali garam masala.
6. Take maida in a mixing bowl.
7. Add a teaspoon of salt.
8. Add half a tablespoon of ghee and mix well.
9. Add little water (approximately 1/6th cup) at intervals to knead it into a firm dough.
10. Cover it with a lid and allow it to rest for 15-20 minutes.
11. Meanwhile, take the boiled baby potatoes and make holes with a fork and keep them aside.
12. Add 2 tablespoons of oil in a heated pan.
13. Add bay leaves and jeera.
14. Add the chopped green chillies and sauté.
15. Add sugar and mix well until the sugar melts.
16. Add onion puree and sauté until it turns brown.
17. Then, add ginger, garlic and tomato puree and stir well.
18. Cover it with a lid and allow it to cook for 5-6 minutes.
19. Open the lid, add salt and red chilli powder.
20. Add jeera powder and dhaniya powder and mix well.
21. Cover it with the lid again and allow it to cook for 4-5 minutes.
22. Open the lid again and add the baby potatoes and stir well.
23. Add half a cup of water.
24. Cover it with a lid again and allow it to cook for 5 minutes on high flame.
25. Open the lid and add a teaspoon of the ground Bengali garam masala.
26. Add half a tablespoon of ghee, mix well and keep it aside.
27. Divide the dough into equal portions and roll them into small flat balls.
28. Grease the rolling pin with half a tablespoon of ghee.
29. Roll it into a flat poori with the rolling pin.
30. Heat oil in a pan for frying.
31. Add the poori into the oil.
32. Once it puffs up, flip it over.
33. Fry until both sides are cooked thoroughly and the colour changes to a very light brown.
34. Serve the hot pooris with the aloo dom.
- 1. The potatoes must be pressure cooked only for a whistle to avoid over cooking.
- 2. The sugar is added at the beginning with the masalas to give the gravy a caramelized effect.
- Serving Size - 1 serving
- Calories - 568 cal
- Fat - 18.6 g
- Protein - 18.3 g
- Carbohydrates - 75.2 g
- Sugar - 3.2 g
- Fibre - 5.6 g
STEP BY STEP - HOW TO MAKE LUCHI ALOOR DUM
1. Add the cinnamon sticks in a heated pan.
2. Add elaichi and cloves.
3. Dry roast until the colour changes.
4. Transfer it into a mixer jar.
5. Grind them into a fine powder to make the Bengali garam masala.
6. Take maida in a mixing bowl.
7. Add a teaspoon of salt.
8. Add half a tablespoon of ghee and mix well.
9. Add little water (approximately 1/6th cup) at intervals to knead it into a firm dough.
10. Cover it with a lid and allow it to rest for 15-20 minutes.
11. Meanwhile, take the boiled baby potatoes and make holes with a fork and keep them aside.
12. Add 2 tablespoons of oil in a heated pan.
13. Add bay leaves and jeera.
14. Add the chopped green chillies and sauté.
15. Add sugar and mix well until the sugar melts.
16. Add onion puree and sauté until it turns brown
17. Then, add ginger, garlic and tomato puree and stir well.
18. Cover it with a lid and allow it to cook for 5-6 minutes.
19. Open the lid, add salt and red chilli powder.
20. Add jeera powder and dhaniya powder and mix well.
21. Cover it with the lid again and allow it to cook for 4-5 minutes.
22. Open the lid again and add the baby potatoes and stir well.
23. Add half a cup of water.
24. Cover it with a lid again and allow it to cook for 5 minutes on high flame.
25. Open the lid and add a teaspoon of the ground Bengali garam masala.
26. Add half a tablespoon of ghee, mix well and keep it aside.
27. Divide the dough into equal portions and roll them into small flat balls.
28. Grease the rolling pin with half a tablespoon of ghee.
29. Roll it into a flat poori with the rolling pin.
30. Heat oil in a pan for frying.
31. Add the poori into the oil.
32. Once it puffs up, flip it over.
33. Fry until both sides are cooked thoroughly and the colour changes to a very light brown.
34. Serve the hot pooris with the aloo dom.
