Luchi Aloo Dum
Deep-fried puffed maida bread with spiced potato curry. The definitive Bengali Sunday breakfast — luchi must be piping hot, aloo dum rich with garam masala.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 100 g (chopped)
- onion — 100 g (chopped)
- All-purpose Flour — 100 g (ground)
- salt (optional) (whole)
- Wheat Flour (Atta) — 250 g (ground)
- Potato — 250 g (chopped)
- garam masala powder — 1 tsp (ground)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- In a bowl mix the wheat flour and refined flour with a pinch of salt, add a little mustard oil and knead into a stiff dough using water, then rest for 15 minutes covered.
- Boil the potatoes till fork tender, cool, peel and cut into medium cubes.
- Heat mustard oil in a kadai till it smokes lightly, then add the chopped onion and saute till golden.
- Add the chopped tomato and cook till it turns soft and the oil separates.
- Add the garam masala powder and salt, mix well, then add the boiled potato cubes and a little water to make a semi thick dum aloo curry, and simmer for 8 to 10 minutes.
- While the aloo dum simmers, divide the dough into small balls and roll out each into thin round luchis.
- Heat oil in a separate kadai and deep fry each luchi on medium high flame till it puffs up and turns light golden on both sides.
- Garnish the aloo dum with chopped coriander leaves and serve hot with the fried luchis.
Common questions
- How many calories in one plate of Luchi Aloo Dum?
- 288 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.