Luchi Aloor Dum
Luchi Aloor Dum is a classic Bengali pairing, featuring fluffy, deep-fried flatbreads alongside a rich and spicy potato curry. This comforting dish is perfect for a special breakfast, brunch, or a light main course. The soft luchi and flavorful aloor dum create a delightful textural and taste experience.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 616 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
luchi
- 250 gall-purpose flour
- 1 tbspsemolina
- 0.5 tspsugar
- 0.5 tspsalt
- 2 tbspvegetable oil, for dough
- 120 mlwater, warm, as needed
- 500 mlvegetable oil, for deep frying
aloo dum
- 500 gbaby potato, boiled and peeled
- 2 tbspvegetable oil, for curry
- 1 pcsbay leaf
- 1 gcinnamon stick
- 2 pcsgreen cardamom
- 2 pcsclove
- 1 tbspginger, grated
- 1 pcsgreen chili, slit
- 1 tspred chili powder
- 0.5 tspturmeric powder
- 1 tspcumin powder
- 1 tspcoriander powder
- 1 pcstomato, puréed
- 1 cupwater
- 1 tspsalt
- 0.5 tspsugar
- 0.5 tspgaram masala
garnish
- 2 tbspfresh coriander, chopped, for garnish(optional)
Equipment
damp cloth · slotted spoon · paper towels · rolling pin · large mixing bowl · heavy-bottomed pot · kadai
The method
Step by step
- 1
Combine the all-purpose flour, semolina, sugar, and salt in a large mixing bowl for the luchi dough.
About 2 min
- 2
Add the dough vegetable oil and rub it into the flour mixture until crumbly.
About 2 min
- 3
Gradually add the warm water, kneading until a smooth, pliable dough forms. It should be firm but not sticky.
About 8 min
Cook’s note: Adjust water amount as needed; too much will make the luchi hard.
- 4
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
About 30 min
Cook’s note: Resting helps the dough become softer and easier to roll.
- 5
While the dough rests, prepare the aloor dum: Heat the curry vegetable oil in a heavy-bottomed pot or kadai over medium heat.
About 2 min
- 6
Add the bay leaf, cinnamon stick, green cardamom, and cloves to the hot oil and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the whole spices.
- 7
Stir in the grated ginger and slit green chili, cooking for another minute until the raw smell disappears.
About 1 min
- 8
Reduce the heat to low, then add the red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté for 30 seconds, adding a splash of water if the spices start to stick.
About 1 min
Cook’s note: Cooking spices on low heat prevents burning and enhances flavor.
- 9
Pour in the tomato purée and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
About 7 min
Cook’s note: This step indicates the masala is well-cooked and flavorful.
- 10
Add the boiled and peeled baby potatoes to the masala, stirring gently to coat them evenly.
About 2 min
- 11
Pour in the water, add the salt and sugar, and bring the mixture to a boil.
About 3 min
- 12
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly.
About 20 min
- 13
Stir in the garam masala and remove from heat. Keep covered until ready to serve.
About 1 min
Cook’s note: Adding garam masala at the end preserves its aroma.
- 14
To make the luchi, divide the rested dough into 16-18 equal small balls.
About 3 min
- 15
Lightly grease your rolling surface and rolling pin with a little oil. Roll each ball into a thin, small circle, about 10-12 cm in diameter.
About 7 min
Cook’s note: Avoid using dry flour for dusting as it can burn in the oil.
- 16
Heat the deep frying vegetable oil in a deep kadai or pan over medium-high heat until it reaches about 175-180°C (350°F).
About 5 min
Cook’s note: A small piece of dough should sizzle and rise immediately when dropped in.
- 17
Carefully slide one rolled luchi into the hot oil. Gently press down on the center with a slotted spoon to help it puff up.
About 1 min
Cook’s note: Do not overcrowd the pan; fry one or two luchi at a time.
- 18
Flip the luchi and fry for a few seconds on the other side until lightly golden brown and fully puffed.
About 1 min
- 19
Remove the fried luchi with the slotted spoon and drain excess oil on paper towels.
About 1 min
- 20
Repeat with the remaining dough balls, adjusting heat as necessary to maintain oil temperature.
About 10 min
- 21
Serve the hot luchi immediately with the aloor dum, garnished with fresh coriander if desired.
About 1 min
Per serving
Nutrition
- Calories
- 616kcal
- Protein
- 10.1g
- Carbs
- 75.6g
- Fat
- 30.4g
- Fibre
- 6.1g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover aloor dum in an airtight container in the refrigerator; luchi are best eaten fresh.
Reheat aloor dum gently in a saucepan over low heat, adding a splash of water if needed. Luchi are not recommended for reheating.
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