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  • Luchi & Alur Dom (Bengali Luchi Aloo Dum)

Luchi & Alur Dom (Bengali Luchi Aloo Dum)

Posted on Nov 12th, 2022
by Chef's Pencil Staff
Categories:
  • Indian Cuisine
Bengali Luchi Aloo Dum

A popular Sunday morning treat in Bengali households, luchi & alur dom comprises deep-fried poori bread usually served with a lightly spiced and slightly sweet potato curry made with onions, tomatoes, and spices.

Though traditionally a dish hailing from the state of Bengal, it can be commonly found in most other states of India as well and has become a very popular dish throughout India.

Check out below this traditional luchi & alur dom recipe. It’s delicious!

Luchi-Alur-Dom

Luchi & Alur Dom

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast, Brunch, Main Course
Cuisine Indian
Servings 4

Ingredients
  

Ingredients for Alur Dom:

  • 4 Potatoes de-skinned and cut into large dices
  • 1 Tomato cut in to small pieces
  • ½ Nigella need
  • 1 tsp Turmeric
  • 1 tsp Red chili optional, use Kashmiri chili for the color if you do not want the alur dom to be hot
  • 1 tsp Cumin seed powder
  • 1 tsp Ginger powder or paste
  • ½ cup Yoghurt
  • 2 Bay Leaves
  • Pinch Sugar optional
  • ½ tsp Bhaja Masala
  • Salt to taste
  • 2 tbsp Oil

Ingredients for Luchi:

  • 2 cups All purpose flour
  • Water as desired to knead
  • 2 tbsp Oil
  • pinch Salt
  • pinch Carom seed optional, I use it as it is good for digestion as Luchi is very oily
  • 2 cups Oil for frying the Luchi

Instructions
 

How to Make Luchi & Alur Dom:

  • Boil the potatoes for 10 mins so they are half done.
  • Soak all the spices (red chili, turmeric, cumin, ginger) in water.
  • Now heat the oil and add a little turmeric.
  • Add the half-boiled potatoes and fry them. They will take on a lovely golden colour.
  • Once fried, place on a paper towel to drain the excess oil.
  • Heat more oil in the same pan and add the bay leaves and Nigella seeds.
  • Add the soaked spices and sugar (optional) and fry until they are sautéed well and the oil starts to separate.
  • Add the tomatoes and sauté until they turn mushy. Add a little water if needed and cook them covered till they are silky and glistening.
  • Add salt followed by the fried potatoes and fry until dry.
  • Finally, tip in the yoghurt, mix well and cook through.
  • Add a pinch or two of bhaji masala and sauté to finish.
  • Add a little water and cover.
  • Cook until the potatoes are done and the gravy is thick and creamy.

How to Make Bhaja Masala:

  • Dry roast the cumin seed, coriander seed, fennel seed, 4-5 cloves, 5-6 cardamom, 3-4 bay leaves, 1-inch cinnamon, and 10 black peppercorns in a heavy bottomed skillet on low heat till they release their essential oils. Grind them into a coarse mixture using a spice grinder.
  • Your bhaja masala is ready.

How to Male the Luchi:

  • Place the flour in a deep bowl, followed by the salt and carom seeds and blend well.
  • Make a well in the centre and pour in the oil. Knead well.
  • Heat the water until slightly warm and slowly add to the flour, ensuring a firm yet pliable dough.
  • Knead this into a soft dough.
  • Divide the dough and roll into small roundels.
  • With a rolling pin, roll each ball into rounds using more flour to dust the surface and prevent the dough from sticking.
  • Heat the oil in a deep pan or kadai.
  • Fry the discs of dough until golden, remove, and allow to rest on paper towels to drain excess oil.

Notes

Luchi & Alur Dom
Tried this recipe?Let us know how it was!

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