Name: Bengali Luchi Alu'r Dom/Bengali Dum Aloo and Poori
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: Water... 6 cups; Salt... 1 tbsp; Baby potatoes... 500g; Peeled and boiled baby potatoes... 500g; Tomatoes (roughly chopped)... 4 medium sized tomatoes, 400g; Ginger... 2 inch x 2 inch piece; Green chillies... 2; Coriander leaves (finely chopped)... 1 tbsp.; Ghee... 2 tbsp.; Cumin seeds... 1/4 tsp.; Dry red chilli... 1; Green cardamoms... 2; Cinnamon sticks... 3, 1 inch long pieces; Bay leaf... 1 medium size; Garam masala... 1 tsp.; Cumin powder... 1 tsp.; Turmeric powder... 1/4 tsp.; Salt... to taste; Sugar... to taste; All purpose flour (maida)... 2 cups; Oil... 3 tbsp.; Salt... 1/2 tsp.; Warm water to make the dough; Cooking oil for deep frying luchis

Bengali Luchi Aloo Dum is an addictive street food in Kolkata, and now you can make it in your kitchen 🙂 Don’t miss out on this delicacy!

Bengali Luchi Alu’r Dom/Bengali Dum Aloo and Poori

Author: Nupur Bhattacharya Cuisine:Indian, Bengali Courses:Breakfast, Lunch, Dinner

Difficulty:IntermediatePrep time: 30 minutesCook time: 45 minutesTotal time:1 hour 15 minutesServings:4 servings

Description

Luchi and Alu’r Dom, a Bengali delicacy that you simply need to try! It’s incredibly addictive!

Ingredients

For Alu’r Dom

To Boil the Potatoes

Water… 6 cups

Salt… 1 tbsp
Baby potatoes… 500g

To make Alu’r Dom

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g
Ginger… 2 inch x 2 inch piece
Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.
Ghee… 2 tbsp.
Cumin seeds… 1/4 tsp.

Dry red chilli… 1
Green cardamoms… 2
Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size
Garam masala… 1 tsp.
Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.
Salt… to taste
Sugar… to taste

Luchi

All purpose flour (maida)… 2 cups
Oil… 3 tbsp.
Salt… 1/2 tsp.

Warm water to make the dough
Cooking oil for deep frying luchis

Instructions

To boil the potatoes

Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves
Add 500 g of baby potatoes or normal potatoes cut in halves
Boil till the potatoes are soft (for approximately 15 minutes)

Cool down the potatoes, peel them and keep them aside
Transfer the tomatoes to a blender jar
To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside
Set a pan on medium heat and add 1 tablespoon ghee
Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)
Keep them aside
To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir
Add turmeric powder and add the tomato-ginger paste
Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently
Add kashmiri red chili powder, cumin powder and mix well
Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)
Add the potatoes and let it coat well with the gravy
Add garam masala and mix well

Add 1 tablespoon of ghee
Keep stirring till the sauce thickens further (for approximately five minutes)
Garnish with coriander leaves

Luchi

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly
A fist full of flour should be able to hold it’s shape
Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes
Keep the dough covered for approximately 30 minutes
After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough
Potion them in small disks and make around 10 cm wide flat doughs with the rolling pin
Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

Video

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