INGREDIENTS:

 

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

Method 

Luchi: 

In a bowl, add refined flour, salt, oil and rub in the flour. 

Then add water and knead it to a soft dough.

Then apply some oil and knead it. Cover it and set aside for 10-15 mins.

Divide it into portions.

Apply oil to the rolling surface, take one portion and roll it into a thick flat circle.

Heat oil in a pan and deep fry until it puffs. Fry it from both sides.

Remove it on a tissue and let it drain the excess oil.

Luchi is ready to serve.

Alur Dom:

In a bowl add potatoes, salt, turmeric powder and toss them.

Heat a pan, add mustard oil, add marinated potato and cook until it gets golden brown.

Once done, remove it in a bowl.

Heat a pan, add mustard oil, bayleaf, cinnamon, black cardamom, cloves, black pepper, hing and let it crackle.

Then add chopped onion and cook until it gets golden brown.

Then add green chilli & ginger paste. 

Add salt, red chilli powder, jeera powder, coriander powder, turmeric powder, and saute.

Then add curd and cook it until it releases oil.

Later add black salt, tomato puree and cook it.

Add fried aloo, bengali garam masala, and cook it.

Lastly, add sugar, chopped coriander and mix it.

Serve alur dom with freshly fried luchi.

---