Luchi and Aloo Dum: How to make this Bengali favourite

Prep time: 30 mins
Cook time: 30 mins
Serves: 4

Updated: Jun 24, 2021 | 22:58 IST

Luchi and Aloo Dum recipe with steps: Bengali cuisines are world-famous. Not only because of their taste but also for their sweet names. If the dish flavourful with spices, herbs and other condiments, their names give a distinct charm. And you can relate them with your life and all the beautiful memories from the past.

The luchi aloo is a popular combination of Bengali cuisine that you may want to have over the weekend or may want to have at breakfast or lunch during the working day's meal. It is similar to North Indian aloo pooris but with a different set of spices. Similar to poories, luchis are flatbreads that are fried in oil to make them flaky and puffy. Popular versions of aloo or potato gravy with luchis go well with other side dishes. People usually prefer aloo dum gravy. The latter is a spiced potato preparation with spices and tomatoes along with coconut milk. Here is the recipe:


Serves 4
  • potato500 grams
  • salt As required
  • turmeric powder1 teaspoon
  • bay leaves2 Numbers
  • cumin seeds1/2 teaspoon
  • tomato2 Numbers
  • ginger paste As required
  • turmeric powder1/2 tablespoon
  • red chilli powder1/2 tablespoon
  • cumin powder1/2 tablespoon
  • coconut milk2 cup
  • oil As required
  • all purpose flour2 cup
  • ghee2 tablespoon
  • warm water As required


Step 1

Cut the potatoes in half and marinate them in a small portion of salt and 1 tbsp turmeric powder. Mix well to coat all the potatoes with it.

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Step 2

Heat some mustard oil in a pan. Add the marinated potatoes. Fry until they are slightly brown. Remove them from the pan and keep them aside.

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Step 3

Heat more oil and add bay leaves and cumin seeds. Now add two chopped tomatoes, followed by some salt to help the tomatoes cook faster.

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Step 4

Once the tomatoes soften, add the ginger paste. Then add turmeric powder, red chilli powder and cumin powder. Mix the contents well.

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Step 5

Add in the potatoes. Mix till the potatoes are well coated. Cover and cook the potatoes. Add two cups of coconut milk. Cover and cook again. The aloo is all set for serving.

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Step 6

For the luchi, take a large bowl and add maida, salt and ghee. Add warm water and knead the dough. The dough needs to be soft and smooth. Once made, let it rest for 30 minutes.

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Step 7

Pinch out small portions from the dough, roll them out to make a small circular luchi.

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Step 8

Deep fry the luchi in oil in a deep, heavy pan or kadhai. Press from one side to let the luchi puff up. Serve hot with aloo dum.

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