Luchi Aloo Dum

📝 INGREDIENTS

For Luchi:

• 2 cups maida
• 1 tbsp ghee or oil
• A pinch of salt
• Water
• Oil (for deep frying)

Bengali Aloo Dum:

• 4-5 medium potatoes (boiled, peeled & halved)
• 1 tomato (chopped or pureed)
• 1 tsp ginger paste
• 2 tbsp yogurt (whisked)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp sugar
• Salt to taste
• 2 tbsp mustard oil

For Tempering:

• 1 bay leaf
• 1 tsp cumin seeds
• 1–2 dried red chilies
• A pinch of hing

👩‍🍳 Recipe

For Luchi:

-Mix maida, salt, and ghee/oil.

-Add water little by little to form a soft, smooth dough.

-Rest the dough for 20–30 minutes under a damp cloth.

-Divide into small balls and roll them out into small circles (not too thin).

-Heat oil in a deep pan. Once hot, deep fry the luchis one at a time, pressing lightly with a slotted spoon so they puff up.

-Fry till light golden. Drain on paper towels.

For Aloo Dum:

-Heat mustard oil in a pan until it starts to smoke slightly.

-Add cumin seeds, bay leaf, red chilies, and hing.

-Add ginger paste and sauté till raw smell goes.

-Add tomato puree, turmeric, red chili, and coriander powder. Cook till oil starts separating.

-Add yogurt slowly while stirring (to prevent curdling).

-Add the boiled potatoes and coat them well in the masala.

-Add a little water to make gravy (as thick or thin as you like).

-Add salt, sugar, and simmer for 8–10 minutes.

-Finish with a sprinkle of garam masala and serve hot.