A popular Sunday morning treat in most Bengali households comprises deep-fried poori bread usually served with a lightly spiced and slightly sweet potato curry made with onions, tomatoes, and spices.
Though traditionally a dish hailing from the state of Bengal, it can be commonly found in most other states of India as well and is a very popular dish on most menus.
Luchi & Alur Dom
Servings 4
Ingredients
Ingredients for Alur Dom:
- 4 Potatoes de-skinned and cut into large dices
- 1 Tomato cut in to small pieces
- ½ Nigella need
- 1 tsp Turmeric
- 1 tsp Red chili optional, use Kashmiri chili for the color if you do not want the alur dom to be hot
- 1 tsp Cumin seed powder
- 1 tsp Ginger powder or paste
- ½ cup Yoghurt
- 2 Bay Leaves
- Pinch Sugar optional
- ½ tsp Bhaja Masala
- Salt to taste
- 2 tbsp Oil
Ingredients for Luchi:
- 2 cups All purpose flour
- Water as desired to knead
- 2 tbsp Oil
- pinch Salt
- pinch Carom seed optional, I use it as it is good for digestion as Luchi is very oily
- 2 cups Oil for frying the Luchi
Instructions
How to Make Luchi & Alur Dom:
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Boil the potatoes for 10 mins so they are half done.
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Soak all the spices (red chili, turmeric, cumin, ginger) in water.
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Now heat the oil and add a little turmeric.
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Add the half-boiled potatoes and fry them. They will take on a lovely golden colour.
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Once fried, place on a paper towel to drain the excess oil.
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Heat more oil in the same pan and add the bay leaves and Nigella seeds.
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Add the soaked spices and sugar (optional) and fry until they are sautéed well and the oil starts to separate.
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Add the tomatoes and sauté until they turn mushy. Add a little water if needed and cook them covered till they are silky and glistening.
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Add salt followed by the fried potatoes and fry until dry.
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Finally, tip in the yoghurt, mix well and cook through.
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Add a pinch or two of bhaji masala and sauté to finish.
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Add a little water and cover.
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Cook until the potatoes are done and the gravy is thick and creamy.
How to Make Bhaja Masala:
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Dry roast the cumin seed, coriander seed, fennel seed, 4-5 cloves, 5-6 cardamom, 3-4 bay leaves, 1-inch cinnamon, and 10 black peppercorns in a heavy bottomed skillet on low heat till they release their essential oils. Grind them into a coarse mixture using a spice grinder.
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Your bhaja masala is ready.
How to Male the Luchi:
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Place the flour in a deep bowl, followed by the salt and carom seeds and blend well.
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Make a well in the centre and pour in the oil. Knead well.
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Heat the water until slightly warm and slowly add to the flour, ensuring a firm yet pliable dough.
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Knead this into a soft dough.
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Divide the dough and roll into small roundels.
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With a rolling pin, roll each ball into rounds using more flour to dust the surface and prevent the dough from sticking.
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Heat the oil in a deep pan or kadai.
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Fry the discs of dough until golden, remove, and allow to rest on paper towels to drain excess oil.
Notes
The post Luchi & Alur Dom/ Bengali Luchi Aloo Dum appeared first on Chef's Pencil.
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