Luchi Aloo Dum is a Bengali dish made with flatbreads called luchi and potatoes cooked in a creamy, spiced sauce. The luchi are made with flour, water, and salt, and they are fried until they are golden brown and puffy. The potatoes are boiled until they are soft, and then they are cooked in a sauce made with onions, garlic, ginger, tomatoes, spices, and milk. The luchi and the potatoes are served together, and they are typically eaten for breakfast or lunch.
Ingredients:
- For the luchi:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup water
For the potatoes:
- 2 pounds potatoes, peeled and diced
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup milk
- Salt to taste
Instructions:
- To make the luchi, whisk together the flour and salt in a large bowl. Add the water gradually, stirring until the dough comes together. Knead the dough for 5–7 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- To make the potatoes, heat the oil in a large skillet over medium heat. Add the onion and cook until it is soft, about 5 minutes. Add the garlic, ginger, and tomatoes and cook for 5 minutes more. Add the turmeric powder, red chili powder, garam masala powder, cumin powder, coriander powder, and milk. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are cooked through. Season with salt to taste.
- Preheat the oven to 350 degrees F (175 degrees C).
- Divide the dough into 12 equal pieces. Roll out each piece into a thin circle. Heat the oil in a large skillet over medium heat. Add the luchi and cook until they are golden brown on both sides.
- To assemble the dish, place a luchi on a plate. Top with a spoonful of the potato mixture and another luchi. Repeat layers, ending with a luchi.
- Bake the dish for 10 minutes, or until the luchi are heated through. Serve immediately.
Tips:
- Use good quality ingredients. The quality of the ingredients will make a big difference in the taste of the dish.
- Make sure the potatoes are cooked through. The potatoes should be soft and fluffy, but not mushy.
- Use a good quality curry powder. A good curry powder will give the dish the right flavor.
- Don’t overcook the luchi. The luchi should be cooked until they are golden brown and fluffy, but not hard.
I hope this article help you to make best Luchi aloo Dum.
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