Luchi Dum Aloo

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Luchi dum aloo is a sumptuous bengali dish that beautifully combines the light and airy texture of luchi (deep-fried bread) with the rich and aromatic flavors of dum aloo (spiced baby potatoes). This culinary masterpiece offers a symphony of tastes and textures that are sure to captivate your senses. This recipe provides detailed instructions on how to create this dish that's perfect for indulgent meals and festive occasions.

Portions serving: 2-3 pax

Preparation time: 15 mins

Cooking time: 30 mins

Calories: 365 cal per portion

Ingredients:

For The Dum Aloo:

15 Baby Potatoes

3 To 4 Tablespoons Of Mustard Oil

1 Tejpatta (Bay Leaf)

1/2 Teaspoon Of Kashmiri Red Chili Powder

1/2 Teaspoon Of Coriander Powder

1/2 Teaspoon Of Turmeric Powder

1 Teaspoon Of Cumin Powder

1/2 Teaspoon Of Sugar (Adjust To Taste)

Salt To Taste

 

For The Paste:

2 Medium Onions

1 Green Chili

1/2-Inch Piece Of Ginger

2 To 3 Garlic Cloves

1 Cup Of Fresh Tomato Puree

 

Powder Grind:

Cinnamon, Cloves, And Black Cardamom (Together)

 

For The Luchi:

1 Cup Of Flour

1 Tablespoon Of Semolina (Sooji)

Salt To Taste

Oil For Deep Frying

 

Method:

1. Preparing the luchi:

Begin by creating the luchi dough. In a mixing bowl, combine the flour, semolina, and a pinch of salt.

Gradually add water and knead the mixture into a stiff dough. Let the dough rest for about 15-20 minutes.

Divide the dough into equal portions and roll them into thin, round 3-inch circles, similar to puris.

Heat oil in a deep pan or kadai for frying. Once the oil is hot, gently slide in the luchi and fry until they puff up and turn golden brown. Drain excess oil and set aside.

2. Preparing the dum aloo:

Boil the baby potatoes until they are cooked through but still firm. Peel the potatoes and prick them with a fork to allow the flavors to penetrate.

In a grinder, prepare a paste by blending onions, green chili, ginger, and garlic until smooth.

In the same grinder, prepare a powder by grinding cinnamon, cloves, and black cardamom together.

Heat mustard oil in a pan. Add tejpatta and the onion paste. Sauté until the paste turns golden brown and releases a wonderful aroma.

Add kashmiri red chili powder, coriander powder, turmeric powder, cumin powder, and the ground spice powder. Mix well to create a fragrant base.

Pour in the fresh tomato puree and cook until the oil starts separating from the mixture.

Add the boiled and peeled baby potatoes to the pan. Gently toss them in the flavorful masala.

Season with sugar and salt according to your taste. Allow the potatoes to absorb the flavors by cooking on low heat for a few minutes.

3. Serving:

Arrange the delectable dum aloo on a serving platter alongside the inviting luchis.

The soft and puffy luchis pair perfectly with the robust flavors of the dum aloo, creating a harmonious symphony of taste and texture.

 

Luchi dum aloo is a dish that beautifully encapsulates the essence of bengali cuisine – a perfect amalgamation of rich, spicy gravies and light, crispy bread. The tender baby potatoes bathed in aromatic spices and the puffed luchis make for a soul-satisfying meal that's sure to leave an indelible mark on your taste buds. Prepare this recipe to experience the culinary heritage of bengal and treat yourself to a gastronomic delight that's as inviting as it is irresistible.

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