February 16, 2021: Luchi is a deep-fried flatbread, made of maida or all-purpose flour, initiating from the Bengal region. Popular in the Indian states of Assam, Bihar, Odisha, West Bengal and Tripura, it is notably eaten with aloor dum or kosha mangsho.
A match-made in heaven: Luchi and Alu’r dom
Since Luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided, as in case of ekadashi, for those who believe in the ritual, or similar instances.
Alu’r dom is the Bengali incarnation of the prevalent Indian dish of spicy curried potatoes, commonly known as ‘aloo dum’ or ‘dum aloo’ (Kashmiri aloo dum is perhaps its most famous variant). Set in Bengal during the winter months using the newly harvested baby potatoes or ‘notun alu’, alu’r dom is best enjoyed with luchi, koraishuti’r kochuri, polao, fried rice, or porota.
- 200g maida
- 4g salt
- 10g sugar
- 15g oil
- 110ml of hot water
- Oil for frying
- 700g new baby potatoes (notun alu)
- 50g peas (blanched)
- 30g mustard oil
- 2 pcs dried red chillies
- 2 pcs bay leaves
- 3 pcs cloves
- 2 pcs cardamom
- 1 pc cinnamon
- ½ tsp cumin seeds
- ¼ tsp hing (asafoetida)
- ½ tsp turmeric
- ½ tsp kashmiri red chilli powder
- 1 tsp cumin powder
- 1½ tsp coriander powder
- ½ tsp amchur (dried mango powder)
- ¼ tsp beetnoon (black salt)
- 15g ginger paste
- 6g green chilli paste
- 50g yoghurt
- 20g tomato ketchup
- 20g cashewnuts (ground)
- ½ tsp kasuri methi (dried fenugreek leaves)
- 45g total salt
- 18g sugar
- ¼ tsp bengali garam masala powder
- 5g ghee
- 400ml hot water (for the gravy)
- Take a large bowl, add maida, salt, sugar, oil and mix well. Look for its holding shape when pressed tightly in fists.
- Add water and knead it to a smooth soft dough.
- Cover and rest for 30 minutes.
- Make small balls from the dough of around 15g each. Cover them and take out one at a time to roll out.
- Heat oil in a deep pan for frying the luchis.
- Roll out the luchis and place them carefully in the hot oil and fry them.
Luchi is ready!
- Boil the baby potatoes in a pot with salt and water till tender.
- When the potatoes turn tender, drain the water and peel them immediately. Coat with some salt while the potatoes are still hot.
- Make a paste of cumin powder, coriander powder, amchur, black salt, ginger paste, and 25ml water, and keep ready.
- Heat 30g mustard oil in a pan and temper dried red chillies, bay leaves, cloves, cardamom, cinnamon, cumin seeds, and hing. Add turmeric powder and Kashmiri red chilli powder. Stir well.
- Next, add and stir in the spice paste. Cook until the smell of raw spices is gone and they have started to release oil.
- Beat the yoghurt till lump-free. Add it to the pan, stirring strongly to prevent it from splitting.
- Add the boiled and salted potatoes, and sauté them with the spices for about 4 minutes.
- Add the remaining salt and all of the sugar to the pan, along with 400 g of hot water. Crumble kasuri methi and cover it, allowing the potatoes to simmer in the curry for about 20 minutes. Stir regularly.
- Once the gravy has reduced, add the ground cashew and blanched peas. Cook for a minute before garnishing with ghee and garam masala. Turn off heat, cover, and allow alu’r dom to rest for 2 minutes before serving.
Serve hot Luchis with this lip smacking Alu’r dom. Being a vegetarian dish, this can also be enjoyed during pujas as bhog or just like that on any day.