Luchi & Alur Dom
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 mssala
- 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 (2.5 cm) 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
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