Bengali luchi r aloo dum. This Bengali niramish aloo dum recipe is not strictly traditional, but our take on it. It produces juicy aloo'r dom with a dry gravy that is rich and indulgent, and ready to be mopped up with a piece of light, fluffy luchi. Luchi and aloo dum have become a fortnightly breakfast at home. so I make the Bengali aloo dum in two ways. here is the onion-tomato version.

Luchi and aloo dum is the quintessential Bengali food for breakfast, lunch and snacks. On all festive occasions when Bengalis are prohibited from eating rice So try out the deadly duo of luchi and aloo dum for Durga Puja this time and pamper your taste buds. Aloo'r dum is a traditional Bengali food. You can cook Bengali luchi r aloo dum using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Bengali luchi r aloo dum

You need of For Luchi...
It's 1 cup of all purposes flour.
It's 1 teaspoon of salt.
You need 1 teaspoon of sugar.
It's 2 tablespoons of refined oil.
You need 1/2 teaspoon of baking powder.
It's of For ALOO DUM.....
It's 400 gm of baby potato.
You need 3 of medium sized tomato puree.
It's 1 of large onion chopped.
Prepare 1 teaspoon of garlic and ginger paste.
You need 1 teaspoon of red chilli powder.
Prepare 1 teaspoon of turmeric powder.
You need 1 teaspoon of cumin powder.
It's 1 teaspoon of coriander powder.
You need 1 teaspoon of garam masala powder.
Prepare to taste of Salt.
Prepare 1 teaspoon of sugar.
You need 1 teaspoon of ghee.
You need 1 tablespoons of mustard oil.

Luchi with Aloo'r Dum is a popular combination served for breakfast/dinner or on special occasions like birthday in Bengal. If you like tangy, spicy foods, then this is the one for you. Its beautiful flavors will leave you asking for moreee. Chola'r dal or jhal aloo'r dum are the two indisputable companions for radhaballavi.

Bengali luchi r aloo dum instructions

For LUCHI.......
Knead the flour with the water, oil, salt and make a soft dough and set aside minimum 30 minutes..
Now divided the dough into small balls and roll each one into round flat shapes and fry in hot oil..
Boil the potato with salt. After they are boiled peel them and prick some holes with a fork..
Heat ghee and oil in a pan add chopped onions. When onions are little brown add ginger and garlic paste and fry for a minutes..
Add the powder spices and little water and fry till oil comes out..
Add tomato puree and fry till oil comes out add potatoes and fry for some time then add water and bring it to boil..
Remove from the heat when the gravy become thick..
Garnish with kasuri methi and serve with fluffy LUCHI.

Jhal meaning spicy in Bengali and it beautifully offset the slightly sweet tasting radhaballavis, together they makes a beautiful pair. This aloor dum is essentially niramish that is the one without onions and garlic and thus. Luchi and aloo dum is the quintessential Bengali food for breakfast, lunch and snacks. On all festive occasions when Bengalis are prohibited from eating rice, they eat luchi or poori. The dish is even popular at puja pandals.