Luchi Dum Aloo Recipe

 

Introduction

 

If you’re craving a classic Bengali treat, Luchi Dum Aloo is a must-try! This dish brings together soft, flaky luchis (fried flatbread) and the perfect balance of spicy and tangy Dum Aloo (potato curry). A comforting dish often served during festive occasions, it’s deliciously indulgent and surprisingly easy to make at home.

 

Ingredients

 

• 2 cups all-purpose flour (maida)
• 1 tbsp oil or ghee
• A pinch of salt
• Water, as needed
• Oil, for frying

 

Ingredients for Dum Aloo:

 

• 10-12 baby potatoes, boiled and peeled
• 2 tbsp oil
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt, to taste
• Fresh coriander, for garnish

 

Instructions

 

1. Prepare the dough
   In a large bowl, mix the flour, oil/ghee, and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

2. Roll and fry
   Divide the dough into small balls and roll them out into thin circles. Heat oil in a deep pan and fry each luchi until puffed and golden on both sides. Drain excess oil and set aside.

3. 

 

Instructions for Dum Aloo:

 

1. Prepare the potatoes
   Heat oil in a pan and lightly fry the boiled baby potatoes until golden brown. Remove and set them aside.

2. Cook the masala
   In the same pan, add cumin seeds and bay leaf. Once they crackle, add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another 2 minutes.

3. Make the curry base
   Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.

4. Cook the potatoes
   Add the fried baby potatoes to the curry, along with some water to adjust the consistency. Cover and let it simmer for 10-15 minutes on low heat, allowing the potatoes to absorb the flavors. Sprinkle garam masala and garnish with fresh coriander.

5. 

 

 

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Cooking Tips

 

• Luchi Dough Consistency: The dough should be soft and smooth for the perfect puffing effect when fried. Letting it rest for at least 20 minutes helps.
• Spice Level: Adjust the amount of chili powder based on your preference for heat. Dum Aloo can be made as mild or spicy as you like.
• Crispy Luchis: Make sure the oil is hot enough before frying the luchis, but not smoking, to achieve the right texture.

 

About the Recipe

 

Luchi is a deep-fried Indian bread made from maida (all-purpose flour), similar to poori but a bit lighter and softer. Pair it with Dum Aloo, a rich and flavorful potato curry cooked in a blend of spices, and you have a winning combination. This recipe walks you through the steps to make both components from scratch.

 

 

Pairing Guide

 

Serve Luchi Dum Aloo with a simple cucumber or tomato salad on the side, and maybe a dollop of tangy pickle to add extra flavor. For a complete Bengali meal, pair it with a sweet treat like Rasgulla or Mishti Doi.

 

FAQs

 

Q: Can I use regular potatoes instead of baby potatoes?
A: Absolutely! You can use regular potatoes cut into chunks if baby potatoes are not available.

Q: How can I make the Dum Aloo spicier?
A: Increase the amount of red chili powder or add a slit green chili while cooking the curry for extra heat.

Q: Can Luchis be made with whole wheat flour?
A: Traditional luchis are made with all-purpose flour for a softer texture, but you can substitute with whole wheat flour if you prefer a healthier version, though the texture will differ slightly.