Luchi Aloo Dum Recipe Kit Recipe

About this recipe

Experience the rich and traditional flavors of Bengal with our Luchi Aloo Dum Recipe Kit. This kit provides everything you need to create the perfect combination of soft, golden luchis and a flavorful, spicy aloo dum. With carefully selected ingredients like wheat flour, potatoes, aromatic spices, and fresh coriander leaves, you can easily prepare this classic dish in your own kitchen. The step-by-step instructions make the process simple and enjoyable, whether you're cooking for breakfast, brunch, or a satisfying snack. Perfect for anyone looking to explore authentic Bengali cuisine, this recipe kit ensures a delightful culinary experience that captures the essence of regional flavors. Bring home the taste of Bengal today and enjoy the convenience of preparing a timeless dish with ease. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Potato
• 200 g Table Salt
• 500 g Wheat Flour / Maida
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• 100 g Jeera
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. Prepare the dough for Luchi: In a mixing bowl, combine 1 cup of maida (all-purpose flour), a pinch of salt, and 1 teaspoon of oil. Mix well.
2. 2. Gradually add water (about 1/4 cup) to the flour mixture and knead it into a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes.
3. 3. Prepare the Aloo Dum filling: Peel and chop 3 medium-sized potatoes into small cubes. Keep them soaked in water to prevent discoloration.
4. 4. Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter.
5. 5. Add 1 finely chopped onion to the pan and sauté until golden brown.
6. 6. Add 1 teaspoon of ginger-garlic paste and sauté for a minute until the raw aroma disappears.
7. 7. Add 1 chopped tomato and cook until it turns soft and mushy.
8. 8. Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Mix well and cook for 2 minutes.
9. 9. Drain the water from the potatoes and add them to the pan. Stir to coat the potatoes evenly with the spices.
10. 10. Add 1 cup of water, season with salt to taste, and mix well. Cover and simmer for 10-12 minutes until the potatoes are cooked and the gravy thickens. Turn off the heat and set aside.
11. 11. Prepare the Luchi: Divide the rested dough into small, equal-sized balls (approximately 8-10). Roll each ball into a small circle (about 4-5 inches in diameter) using a rolling pin.
12. 12. Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, gently slide one rolled Luchi into the oil.
13. 13. Press the Luchi lightly with a slotted spoon to help it puff up. Fry until it turns golden brown on both sides, flipping once.
14. 14. Remove the fried Luchi from the oil and place it on a paper towel to drain excess oil. Repeat the process for the remaining dough balls.
15. 15. Serve the hot and puffed Luchis with the prepared Aloo Dum curry. Optionally, garnish with fresh coriander leaves.