Bengali Luchi Alu'r Dom/Niramish Luchi Aloor Dom Bengali style/Bengali Dum Aloo and Poori/Alur Dom
Updated: Dec 30, 2020
Luchi and Alu'r Dom, a Bengali delicacy that you simply need to try! It's incredibly addictive!
Yield: 4-5 servings
For Alu'r Dom
To Boil the Potatoes
Water... 6 cups
Salt... 1 tbsp
Baby potatoes... 500g
To make Alu'r Dom
Peeled and boiled baby potatoes... 500g
Tomatoes (roughly chopped)... 4 medium sized tomatoes, 400g
Ginger... 2 inch x 2 inch piece
Green chillies... 2
Coriander leaves (finely chopped)... 1 tbsp.
Ghee... 2 tbsp.
Cumin seeds... 1/4 tsp.
Dry red chilli... 1
Green cardamoms... 2
Cinnamon sticks... 3, 1 inch long pieces
Bay leaf... 1 medium size
Garam masala... 1 tsp.
Cumin powder... 1 tsp.
Turmeric powder... 1/4 tsp.
Salt... to taste
Sugar... to taste
All purpose flour (maida)... 2 cups
Oil... 3 tbsp.
Salt... 1/2 tsp.
Warm water to make the dough
Cooking oil for deep frying luchis
To boil the potatoes
Add 1 tablespoon of salt to 6 cups of boiling water
Stir well so it dissolves
Add 500 g of baby potatoes or normal potatoes cut in halves
Boil till the potatoes are soft (for approximately 15 minutes)
Cool down the potatoes, peel them and keep them aside
Transfer the tomatoes to a blender jar
To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste
Keep this aside
Set a pan on medium heat and add 1 tablespoon ghee
Add the pre-boiled potatoes and sprinkle half a teaspoon of salt
Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)
Keep them aside
To the same pan add 1 tablespoon oil
Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir
Add turmeric powder and add the tomato-ginger paste
Mix well and place the lid on
Let it cook for 8 to 10 minutes. Give it a stir intermittently
Add kashmiri red chili powder, cumin powder and mix well
Let the gravy thicken for approximately five minutes
Add salt (to taste) and sugar (to taste)
Add the potatoes and let it coat well with the gravy
Add garam masala and mix well
Add 1 tablespoon of ghee
Keep stirring till the sauce thickens further (for approximately five minutes)
Garnish with coriander leaves
Tastes best with Luchi! Lets make that next!
To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly
A fist full of flour should be able to hold it’s shape
Use warm water to knead the dough
Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes
Keep the dough covered for approximately 30 minutes
After 30 min knead the dough for sometime
Apply little oil on your palms and portion the dough
Potion them in small disks and make around 10 cm wide flat doughs with the rolling pin
Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)
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