Name: Luchi Aloor Dum(Bengali Style Poori and Dum Aloo) recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Ingredients for aloor dum or dum aloo; Baby Potatoes -500 grams; Onion -1 (make a paste using grinder); Tomato-1 small or 1/2 big (chopped ); Garlic Paste -1tbsp; Ginger paste - 1tsp; turmeric powder-1tsp; Coriander Powder -1tbsp; cumin powder - 1 / 2 tsp; Kashmiri Red Chilli Powder -2 teaspoons; Freshly Grounded Garam Masala Powder -1tsp (dry roast 1 inch 1 piece cinnamon stick,cardamom 4,..and grind ); Bayleaf -1; Coriander Leaves - 1 / 4cup (chopped ); Oil -2tbsp Ghee or Clarified Butter -2tbsp; Ingredients for luchi or bengali style poori; Madia /All Purpose Flour : 2 cups; Vegetable oil- 2 tablespoons; Ghee or clarified butter- 1 tbsps; Warm Water -1/2 cup or more as required; Cooking Oil -2 cups for deep frying

ABOUT Luchi Aloor Dum(Bengali Style Poori and Dum Aloo) RECIPE

Ask any Bengali about their favourite breakfast, they will shut their eyes and reply Luchi Aloor Dum. This combination is a classic Bengali breakfast. Luchi or Bengali style poori is a deep-fried flat bread made of flour or maida and aloor dum is nothing but dum aloo but here it is prepared using Bengali spices. With guests at home, traditional Bengali families love to serve this combo for breakfast . Normally,it is served as breakfast in the Sunday morning in any Bengali household.All family members sit together and enjoy the Sunday morning with this delicious breakfast.

Ingredients Serving: 4

Ingredients for aloor dum or dum aloo
Baby Potatoes -500 grams
Onion -1 (make a paste using grinder)
Tomato-1 small or 1/2 big (chopped )
Garlic Paste -1tbsp
Ginger paste - 1tsp
turmeric powder-1tsp
Coriander Powder -1tbsp
cumin powder - 1 / 2 tsp
Kashmiri Red Chilli Powder -2 teaspoons
Freshly Grounded Garam Masala Powder -1tsp (dry roast 1 inch 1 piece cinnamon stick,cardamom 4,..and grind )
Bayleaf -1
Coriander Leaves - 1 / 4cup (chopped )
Oil -2tbsp Ghee or Clarified Butter -2tbsp
Ingredients for luchi or bengali style poori
Madia /All Purpose Flour : 2 cups
Vegetable oil- 2 tablespoons
Ghee or clarified butter- 1 tbsps
Warm Water -1/2 cup or more as required
Cooking Oil -2 cups for deep frying

Instructions

How to make Aloor Dum or Dum Aloo
Boil Potatoes with salt,you can boil it in open pan or in pressure cooker, if you boil in pressure cooker, switch off the gas the gas after two whistle.Let then be cool,once it cool,peel the potatoes.If you are not using baby potatoes. .then you have to cut potatoes in pieces.
Heat oil and ghee together in a deep bottomed pan on low flame. .add potatoes. .shallow fry the potatoes until light brown. .remove from heat and keep aside.
Temper the Oil with bayleaf ..add onions paste , saute them until golden brown
Add ginger garlic paste, cook for 2 minutes ,.
Add chopped tomatoes,saute until oil gets separated
Add turmeric powder, red chilly powder, coriander powder and cumin powder. ..mix and stir for 2 minutes. .sprinkle some water.
Add potatoes. .mix with masala... add salt (you have already boiled potatoes with salt. .so be careful about adding salt)
Add 1/4cup hot water..bring it to boil ...cook until 3/4th portion of water will get evaporated
Add garam masala and coriander leaves..cover with lid and cook for 2 minutes on low flame. Switch off the gas.
Transfer into the serving bowl and enjoy with luchi or bengali style poori.
How to make luchi or Bengali Poori
Sieve the madia /all purpose flour with salt and make a well in the center.
Pour the 2 tbsp of oil and 1tbsp ghee in the well and mix with fingertips. Add a little warm water at a time to form a dough, knead well with hands.
Once the dough is done, smear a couple of drops of remaining oil coat it. (Note : Oil will help avoid forming a crust)
Cover and allow the dough to rest for about 10 minutes.
After that, knead the dough once again. Divide the dough into balls approximately 1" in diameter.
Flatten each ball and using oil for rolling, roll into discs approximately 4" in diameter.
Heat the oil in a deep wok like pot, wait until it is hot to test the oil, drop a small piece of dough, if it is hot it will float up immediately bubbling as it comes up to the surface. Now slowly slide the poori from the side of the pot into the hot oil.
Deep-fry the luchi /madia poori .When it puffs up, turn it once on the other side. Fry for a minute and remove.
Serve with Aloor Dum or Dum aloo

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