Luchi and Aloo Dum: How to make this Bengali favourite
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:
Ingredients
potato
500 grams
salt
As required
turmeric powder
1 teaspoon
bay leaves
2 Numbers
cumin seeds
1/2 teaspoon
tomato
2 Numbers
ginger paste
As required
turmeric powder
1/2 tablespoon
red chilli powder
1/2 tablespoon
cumin powder
1/2 tablespoon
coconut milk
2 cup
oil
As required
all purpose flour
2 cup
ghee
2 tablespoon
warm water
As required
Preparation
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.
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.
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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