Luchi Aloor Dum Recipe: How To Make Bengali-style Poori And Dum Aloo

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

luchi aloor dum recipe
Luchi Aloor Dum Recipe | How To Make Bengali-style Poori And Dum Aloo | Maida Poori And Dum Aloo Recipe
Luchi Aloor Dum Recipe | How To Make Bengali-style Poori And Dum Aloo | Maida Poori And Dum Aloo Recipe
Prep Time
30 Mins
Cook Time
1 Hour
Total Time
2 Hours

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 2

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 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.
Nutritional Information
  • 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.

luchi aloor dum recipe

2. Add elaichi and cloves.

luchi aloor dum recipe
luchi aloor dum recipe

3. Dry roast until the colour changes.

luchi aloor dum recipe

4. Transfer it into a mixer jar.

luchi aloor dum recipe

5. Grind them into a fine powder to make the Bengali garam masala.

luchi aloor dum recipe

6. Take maida in a mixing bowl.

luchi aloor dum recipe

7. Add a teaspoon of salt.

luchi aloor dum recipe

8. Add half a tablespoon of ghee and mix well.

luchi aloor dum recipe
luchi aloor dum recipe

9. Add little water (approximately 1/6th cup) at intervals to knead it into a firm dough.

luchi aloor dum recipe
luchi aloor dum recipe

10. Cover it with a lid and allow it to rest for 15-20 minutes.

luchi aloor dum recipe

11. Meanwhile, take the boiled baby potatoes and make holes with a fork and keep them aside.

luchi aloor dum recipe
luchi aloor dum recipe

12. Add 2 tablespoons of oil in a heated pan.

luchi aloor dum recipe

13. Add bay leaves and jeera.

luchi aloor dum recipe
luchi aloor dum recipe

14. Add the chopped green chillies and sauté.

luchi aloor dum recipe
luchi aloor dum recipe

15. Add sugar and mix well until the sugar melts.

luchi aloor dum recipe
luchi aloor dum recipe

16. Add onion puree and sauté until it turns brown

luchi aloor dum recipe
luchi aloor dum recipe

17. Then, add ginger, garlic and tomato puree and stir well.

luchi aloor dum recipe
luchi aloor dum recipe
luchi aloor dum recipe
luchi aloor dum recipe

18. Cover it with a lid and allow it to cook for 5-6 minutes.

luchi aloor dum recipe

19. Open the lid, add salt and red chilli powder.

luchi aloor dum recipe
luchi aloor dum recipe

20. Add jeera powder and dhaniya powder and mix well.

luchi aloor dum recipe
luchi aloor dum recipe
luchi aloor dum recipe

21. Cover it with the lid again and allow it to cook for 4-5 minutes.

luchi aloor dum recipe

22. Open the lid again and add the baby potatoes and stir well.

luchi aloor dum recipe
luchi aloor dum recipe

23. Add half a cup of water.

luchi aloor dum recipe

24. Cover it with a lid again and allow it to cook for 5 minutes on high flame.

luchi aloor dum recipe

25. Open the lid and add a teaspoon of the ground Bengali garam masala.

luchi aloor dum recipe

26. Add half a tablespoon of ghee, mix well and keep it aside.

luchi aloor dum recipe
luchi aloor dum recipe

27. Divide the dough into equal portions and roll them into small flat balls.

luchi aloor dum recipe

28. Grease the rolling pin with half a tablespoon of ghee.

luchi aloor dum recipe

29. Roll it into a flat poori with the rolling pin.

luchi aloor dum recipe

30. Heat oil in a pan for frying.

luchi aloor dum recipe

31. Add the poori into the oil.

luchi aloor dum recipe

32. Once it puffs up, flip it over.

luchi aloor dum recipe

33. Fry until both sides are cooked thoroughly and the colour changes to a very light brown.

luchi aloor dum recipe

34. Serve the hot pooris with the aloo dom.

luchi aloor dum recipe
luchi aloor dum recipe
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