bengali dum aloo/luchi alur dom/bengali dum aloo

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

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

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


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


    For Alu’r Dom

    To Boil the Potatoes

  • To make Alu’r Dom

  • Luchi


    To boil the potatoes

  1. Add 1 tablespoon of salt to 6 cups of boiling water
  2. Stir well so it dissolves
  3. Add 500 g of baby potatoes or normal potatoes cut in halves
  4. Boil till the potatoes are soft (for approximately 15 minutes)
  5. Cool down the potatoes, peel them and keep them aside
  6. Transfer the tomatoes to a blender jar
  7. To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste
  8. Keep this aside
  9. Set a pan on medium heat and add 1 tablespoon ghee
  10. Add the pre-boiled potatoes and sprinkle half a teaspoon of salt
  11. Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)
  12. Keep them aside
  13. To the same pan add 1 tablespoon oil
  14. Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir
  15. Add turmeric powder and add the tomato-ginger paste
  16. Mix well and place the lid on
  17. Let it cook for 8 to 10 minutes. Give it a stir intermittently
  18. Add kashmiri red chili powder, cumin powder and mix well
  19. Let the gravy thicken for approximately five minutes
  20. Add salt (to taste) and sugar (to taste)
  21. Add the potatoes and let it coat well with the gravy
  22. Add garam masala and mix well
  23. Add 1 tablespoon of ghee
  24. Keep stirring till the sauce thickens further (for approximately five minutes)
  25. Garnish with coriander leaves
  26. Luchi

  27. To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly
  28. A fist full of flour should be able to hold it’s shape
  29. Use warm water to knead the dough
  30. Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes
  31. Keep the dough covered for approximately 30 minutes
  32. After 30 min knead the dough for sometime
  33. Apply little oil on your palms and portion the dough
  34. Potion them in small disks and make around 10 cm wide flat doughs with the rolling pin
  35. Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)
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