Bengali Luchi & Alur Dom

Name: Bengali Luchi & Alur Dom
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: East India
Ingredients: 400 g Maida (All Purpose Flour); 500 g Baby Potatoes (Boiled & Peeled); 500 ml Desi Ghee / Oil for frying; 3 tbsp Mustard Oil; 1 cup Tomato Puree; 1.5 tbsp + 1/4 tsp Ginger Paste & Hing; 1 tsp Panch Phoron / Cumin Seeds; 1.5 tsp Kashmiri Chili Powder; 1/2 cup Green Peas; 1 tbsp Bhaja Masala (Roasted Cumin & Coriander); 1 tsp Salt

Pure Veg📍East India🍽️Breakfast & Dinner⏱️25 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Bengali Luchi & Alur Dom

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Maida (All Purpose Flour)

400 g

Baby Potatoes (Boiled & Peeled)

500 g

Desi Ghee / Oil for frying

500 ml

Pantry

Mustard Oil

3 tbsp

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Tomato Puree

1 cup

Ginger Paste & Hing

1.5 tbsp + 1/4 tsp

Pantry

Panch Phoron / Cumin Seeds

1 tsp

Pantry

Kashmiri Chili Powder

1.5 tsp

Pantry

Green Peas

1/2 cup

Bhaja Masala (Roasted Cumin & Coriander)

1 tbsp

Pantry

Salt

1 tsp

Pantry

Knead maida with 2 tbsp warm ghee (moyan), pinch of salt, and water into a smooth, firm white dough. Rest 20 minutes. Roll into thin translucent white rounds.

Step-by-Step Instructions

Knead maida with 2 tbsp warm ghee (moyan), pinch of salt, and water into a smooth, firm white dough. Rest 20 minutes. Roll into thin translucent white rounds.

Prick boiled baby potatoes, toss with turmeric and salt, and shallow fry in mustard oil until golden crisp.

In remaining oil, temper cumin seeds and hing. Add ginger paste and tomato puree; sauté until oil separates.

Add Kashmiri chili powder, turmeric, green peas, and fried baby potatoes. Stir-fry for 3 minutes.

Add 1 cup warm water, cover, and simmer for 8 minutes until gravy clings to potatoes. Sprinkle roasted bhaja masala.

Deep fry luchis in hot ghee/oil until they puff up into snow-white spheres. Serve hot with spiced Alur Dom.