• Nupur Bhattacharya

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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