Alur Dum & Luchi Recipe


Alur Dum & Luchi Recipe



50 Mins
4-5 people
20 Mins




Introduction

 

Hey there, it's Chef Ajay Chopra welcoming you to my culinary corner! Today, I'm thrilled to share with you a delightful combination that holds a special place in Bengali cuisine - Alur Dum and Luchi. This pairing is not just a dish; it's an experience of flavors and traditions that resonates with warmth and comfort.

 

Growing up, I remember the aroma of spices filling our kitchen as my grandmother prepared Alur Dum on special occasions. The tender potatoes simmering in a rich gravy, infused with aromatic spices, created an anticipation that lingered in the air. And when paired with the light and fluffy Luchi, it was nothing short of a gastronomic delight.

 

Now, let's delve into the magic of Alur Dum and Luchi, where every bite is a journey back to cherished memories and authentic flavors.

 

 



Recipe of Alur Dum & Luchi

 

Ingredients of Alur Dom:

 

  • Baby potatoes (boiled & peeled): 2 cups
  • Salt: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Mustard oil: ¼ cup
  • Bayleaf: 1 pc
  • Cinnamon: 1 inch
  • Black cardamom: 1 pc
  • Cloves: 5-7 pcs
  • Black pepper: 8-10 pcs
  • Hing: 1 tsp
  • Onion, chopped: ½ cup
  • Ginger & green chilli paste: 1 tbsp
  • Red chilli powder: ½ tbsp
  • Jeera powder: ½ tbsp
  • Coriander powder: 1 tbsp
  • Curd: ½ cup
  • Black salt: 1 tsp
  • Tomato puree: ½ tbsp
  • Bengali garam masala: 1 tsp
  • Sugar: 1 tsp
  • Coriander, chopped: 1 tbsp

 

 

Ingredients of Luchi:

 

  • Refined flour: 1 cup
  • Salt: ½ tbsp
  • Water: as required
  • Oil: 2 tbsp
  • Oil: for frying

 

 

Method of Luchi:

 

  1. In a bowl, add refined flour, salt, and oil. Rub in the flour.
  2. Then add water and knead it to a soft dough.
  3. Apply some oil and knead it. Cover it and set aside for 10-15 mins.
  4. Divide it into portions.
  5. Apply oil to the rolling surface, take one portion and roll it into a thick flat circle.
  6. Heat oil in a pan and deep fry until it puffs. Fry from both sides.
  7. Remove it on a tissue and let it drain the excess oil.
  8. Luchi is ready to serve.

 

 

Method of Alur Dom:

 

  1. In a bowl, add potatoes, salt, and turmeric powder. Toss them.
  2. Heat a pan, add mustard oil, add marinated potatoes, and cook until golden brown.
  3. Once done, remove them in a bowl.
  4. Heat a pan, add mustard oil, bayleaf, cinnamon, black cardamom, cloves, black pepper, hing, and let it crackle.
  5. Then add chopped onion and cook until golden brown.
  6. Add green chilli & ginger paste.
  7. Add salt, red chilli powder, jeera powder, coriander powder, turmeric powder, and sauté.
  8. Then add curd and cook until it releases oil.
  9. Later add black salt, tomato puree, and cook it.
  10. Add fried potatoes, Bengali garam masala, and cook.
  11. Lastly, add sugar, chopped coriander, and mix.
  12. Serve Alur Dom with freshly fried Luchi.

 

 

 

About the Recipe

 

Alur Dum, also known as Dum Aloo, is a simple yet flavorful dish where baby potatoes are boiled, peeled, and cooked in a luscious gravy. The gravy, infused with a blend of spices like cumin, cinnamon, cardamom, and more, creates a symphony of flavors that perfectly complement the creamy texture of the potatoes.

 

On the other hand, Luchi is a deep-fried, puffed bread made from refined flour. Its golden-brown hue and airy texture make it the ideal companion for the rich and indulgent Alur Dum.

 

Together, Alur Dum and Luchi form a classic Bengali dish that celebrates the essence of traditional cooking. Whether served as a festive treat or enjoyed as a comforting meal, this combination never fails to captivate the senses and leave a lasting impression.

 

 

Cooking Tips

 

  1. Choosing Potatoes: Opt for small-sized potatoes for Alur Dum as they absorb flavors better and cook evenly.
  2. Spice Infusion: Toast whole spices like cumin, cinnamon, and cardamom to release their aroma before adding them to the gravy for enhanced flavor.
  3. Creamy Texture: For a creamier texture, mash a few boiled potatoes and add them back to the gravy before simmering.
  4. Frying Luchi: Heat the oil to the right temperature before frying Luchi to ensure they puff up beautifully and remain light and crisp.
  5. Draining Excess Oil: After frying, place Luchi on paper towels to absorb any excess oil and keep them light and airy.

 

 

Pairing Guide

 

  • Side Dishes: Alur Dum and Luchi pair wonderfully with a side of tangy tomato chutney or refreshing cucumber raita.
  • Beverages: Serve with a tall glass of sweet lassi or traditional Bengali masala chai for a complete culinary experience.
  • Accompaniments: Garnish Alur Dum with fresh cilantro leaves and serve Luchi with a sprinkle of powdered sugar for an extra touch of flavor.

 

 

 

Frequently Asked Questions about Alur Dum & Luchi

 

  1. What are the key ingredients required to make Alur Dum?

    • The key ingredients for Alur Dum include baby potatoes, onions, tomatoes, ginger-garlic paste, spices like cumin, cinnamon, cardamom, turmeric, and garam masala.

  2. Can I use regular potatoes instead of baby potatoes for Alur Dum?

    • While baby potatoes are traditionally used for Alur Dum, you can certainly use regular potatoes. Just ensure to cut them into small pieces for even cooking.

  3. How can I make my Luchi puff up perfectly?

    • To make perfectly puffed Luchi, knead the dough well and roll it out evenly. Ensure the oil is hot enough before frying, and gently press down on the Luchi while frying to help them puff up.

  4. Can I make Alur Dum ahead of time?

    • Yes, you can make Alur Dum ahead of time and store it in the refrigerator. Reheat it gently before serving to retain its flavors.

  5. What is the best way to reheat Luchi?

    • To reheat Luchi, wrap them in a damp paper towel and microwave them for a few seconds or heat them in a preheated oven until warm and crisp.

  6. Can I make a vegan version of Alur Dum?

    • Yes, you can make a vegan version of Alur Dum by replacing ghee with oil and using plant-based yogurt instead of dairy yogurt.

  7. What is the origin of Alur Dum and Luchi?

    • Alur Dum and Luchi are traditional Bengali dishes that originated in the Indian subcontinent, particularly in the region of West Bengal.

  8. Are Alur Dum and Luchi spicy?

    • The spiciness of Alur Dum and Luchi can be adjusted according to personal preference by controlling the amount of chili powder and green chilies used in the recipe.

  9. What can I serve with Alur Dum and Luchi?

    • Alur Dum and Luchi pair well with a variety of side dishes such as potato curry, mixed vegetable curry, or even simple yogurt.

  10. Can I freeze Alur Dum and Luchi for later use?

    • While Alur Dum can be frozen for later use, Luchi is best enjoyed fresh and is not suitable for freezing. Reheat Alur Dum gently and prepare fresh Luchi when serving.

 

Feel free to explore these FAQs to enhance your culinary journey with Alur Dum and Luchi!