Crispy luchi paired with flavorful aloo dom is a classic Bengali delight, where the soft, golden-brown luchi complements the spicy, aromatic potato curry. Perfect for a special meal, this combination brings out the rich, traditional flavors of Bengali cuisine.
“Welcome to a culinary voyage through the heart of Bengal, where tradition meets taste in every bite. Dive into the crispy indulgence of Luchi, a beloved golden fried bread, paired perfectly with the rich and flavorful Aalu Dom, a tantalizing potato curry simmered in aromatic spices. Our site is your gateway to discovering the authentic flavors and cultural richness of Bengal’s culinary heritage. Get ready to savor, explore, and fall in love with every delicious detail.”
Author: snekutales
Portions serving :2-3pax
Cooking method: Deep fry
Prep time :30 mint
Cook time :20 mints
Total time:50 mints
Course: Breakfast, brunch ,main ,course
Calories:365 cal per portion
Cuisine : indain
Ingredients:
*2 cups All-purpose flour (Maida)
*1 tablespoon Vegetable oil (Tel)
*1/2 teaspoon Salt (Namak)
*Water, as needed (Pani)
Instructions:
1.In a mixing bowl, combine the all-purpose flour, vegetable oil, and salt.
2.Gradually add water while kneading to form a smooth dough. The dough should be soft and pliable.
3.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
4.After resting, divide the dough into small balls of equal size.
5.Heat vegetable oil in a deep frying pan or kadai over medium-high heat.
6.Roll out each ball of dough into a small circle (about 4-5 inches in diameter).
7.Carefully slide each rolled-out dough circle into the hot oil and fry until it puffs up and turns golden brown on both sides.
8.Remove the fried luchis using a slotted spoon and drain on paper towels to remove excess oil.
#Aalu Dom is a popular Bengali dish, and here’s a recipe in Bengali style with quantities of ingredients:
Ingredients:
Potatoes (Aalu): 4 medium-sized, peeled and halved
*Mustard Oil: 4 tablespoone
*Bay Leaves (Tej Pata): 2
*Cinnamon Stick (Dalchini): 1-inch piece
*Cloves (Laung): 3-4
*Cardamom Pods (Elaichi): 2-3
*Onions: 2 large, finely chopped
*Ginger Paste: 1 tablespoon
*Garlic Paste: 1 tablespoon
*Tomato: 1 large, finely chopped
*Yogurt (Dahi): 1/2 cup, beaten
*Red Chili Powder: 1 teaspoon (adjust to taste)
*Turmeric Powder (Haldi): 1/2 teaspoon
*Cumin Powder (Jeera Powder): 1 teaspoon
*Coriander Powder (Dhania Powder): 1 teaspoon
*Salt: to taste
*Sugar: 1/2 teaspoon (optional)
*Garam Masala Powder: 1/2 teaspoon
*Fresh Coriander Leaves: for garnish
Instructions:
1.Heat mustard oil in a pan or kadhai over medium heat. Fry the potatoes until golden brown. Remove and set aside.
2.In the same oil, add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a few seconds until aromatic.
3.Add chopped onions and sauté until golden brown.
4.Add ginger paste and garlic paste. Sauté for 2-3 minutes until the raw smell disappears.
5.Add chopp
ed tomatoes and cook until they turn soft and the oil separates.
6.Lower the heat and add beaten yogurt, stirring continuously to avoid curdling.
7.Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook the masala until oil starts separating from the sides.
8.Add the fried potatoes and mix gently to coat them with the masala.
9.Add about 1 cup of water (adjust as needed for desired gravy consistency). Cover and cook on low heat until potatoes are tender and the gravy thickens.
10.Add sugar (if using) and garam masala powder. Mix well and cook for another 1-2 minutes.
11.Garnish with fresh coriander leaves and serve hot with rice or chapati.
Note: Adjust the spice levels according to your preference. Enjoy your Bengoli style Luchi &Aalu Dom!😊
