Luchi is a Bengali poori very popular with aloor dum.Usually poori is prepared with wheat flour and just deep fry in oil.But Luchi traditionally prepared with all purpose flour ,ghee which is very tasty.I tried luchi few months back, but this time the recipe is more tasty, one of my hit recipe at home.Being very attached to oriya foods which are very similar to Bengal recipes I got more inputs from my husband.Luchi which goes very well with aloor dum,a popular Bengali dish made during breakfast and festivals. I Cooked aloo dum in my style and added spices which suits our taste.I'm posting this recipe in Blogging Marathon#46 under the theme "Combo dishes"..Here goes my both recipes
- Maida 2 cups
- Ghee 2 tbspns
- water to knead the dough
- salt a pinch( or salt needed for the dough per your taste)
- Sooji 1 tbspn
- oil for deep fry
- Take a deep bowl add all purpose flour,ghee, Sooji,salt, mix it well.Slowly add enough water to knead the dough.Knead the dough until soft and smooth.Cover the dough with moist cloth.Wait for 15 to 20 mins
- Make a lemon sized balls from the dough and cover it until you cook.
- Roll each dough into round balls without using much flour( you can roll without flour)
- Heat oil in a deep pan or kadai,when it is hot slowly drop pooris in the hot oil,and apply little pressure with a slotted spoon so as to puff the pooris.
- Turn the other side when it just puffs and fry few secs.Remove luchi or poori and drain it on a kitchen towel to remove excess oil.
- Serve luchi with Bengali aloo dum or any curry of your choice.
- Small dutch potatoes around 15 to 20
- Mustard oil 3 tbspns
- Onions 3 small( or 1 big one)
- Poppy seeds 2 tspns
- Ginger 3 to 4 small pieces
- Tomatoes 2 small or 1 big one
- 1 tspn corriander powder
- 1/2 tspn cumin powder
- 1/4tspn turmeric powder
- 2 tspn red chille powder.( kashmiri red chilli powder)
- Dry spices( 3 cardamom,3 cloves 2 cinnamon 1 tbspn fennel seeds,1 red chille..grind all these into fine powder)
- Oil to fry potatoes.( you may deep fry or shallow fry)
- Salt to taste
- Boil and peel the potatoes.Prick them all over with a fork.( Boil until they cook 60 to 80%don't boil until they are soft)
- Heat 5 to 6 tbspn of oil and fry potatoes until they are fried well.no need to fry until golden brown( just fry few mins 5 to 8)
- Take out potatoes on a paper towel just to remove extra oil.
- In the same pan add chopped onions,ginger and fry few mins or until onions just browned lastly add poppy seeds and fry one more min
- Take out the fried onions and let it cool.And grind into fine paste.In the same pan add chopped toamtoes and fry well until we get rid of the raw tomato smell.( around 5 to 6 mins) keep aside and let cool.Grind into fine paste.
- Now get ready the spice powder and keep aside.
- Heat 3 tbspn of oil or you may use the same pan with left over oil,when it is hot add onion paste,jeera powder,daniya powder,chilli powder, turmeric salt..Fry few mins.
- Add fried potatoes and mix it well.Now add tomato paste, and 1/2 cup water or as per our taste..we can add less water.mix well cover with a lid and let it cook in the gravy around 15 to 20 mins in the medium flame or until potatoes soft ,absorbs masala)
- Now remove the lid and add dry spice powders let it cook few more mins and switch of the stove.Yummy aloor dum is ready.Have it with Luchi..the best combo I ever tasted.
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