Luchi Aloo Dum Bengali

Method

1. 1

   Boil the potatoes for aloo dum: Wash the potatoes. If using small whole potatoes, boil them whole with skin in salted water for 12 minutes until just tender. Peel and prick each one all over with a fork — pricking helps the spices absorb into the potato. If using regular potatoes, boil, peel and cut into halves or quarters.

2. 2

   Fry the potatoes: Heat 3 tbsp oil in a pan on medium-high heat. Add the peeled potatoes. Fry stirring occasionally for 5 minutes until lightly golden on the outside. Remove and keep aside. This frying step is important — it firms the potato surface so the pieces hold their shape in the curry.

3. 3

   Make the aloo dum gravy: In the same oil in the pan, add cumin seeds, bay leaves, cloves, cinnamon and green cardamom. Let them sizzle for 20 seconds. Add 1/4 tsp asafoetida.

4. 4

   Add ginger and tomato: Add ginger paste. Stir 1 minute. Add chopped tomatoes. Cook on medium heat for 8 minutes until the tomatoes completely break down and oil separates.

5. 5

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes on low heat. Add the fried potatoes and stir to coat.

6. 6

   Cook covered (dum cooking): Add 1 cup water and salt. Stir. Cover the pot tightly and cook on low heat for 15 minutes. Dum cooking (covered slow cooking) allows the potatoes to absorb all the spices while steaming in the sealed pot. Do not open the lid during this time.

7. 7

   Make the luchi dough: In a bowl combine maida, 1 tsp oil and a pinch of salt. Mix oil into flour with fingertips. Add warm water slowly and knead for 5 minutes until a soft, smooth, non-sticky dough forms. Cover and rest for 10 minutes.

8. 8

   Shape the luchis: Divide the dough into 12 equal balls. Roll each ball on a lightly oiled surface (not floured) into a thin round disc about 10 cm in diameter. The disc should be even in thickness — if the centre is thicker than the edges, it will not puff properly.

9. 9

   Deep fry the luchis: Heat oil to medium-high in a deep pan. Gently slide one luchi into the oil. Within 5 seconds it should puff up like a balloon. If it does not puff, press gently in the centre with the back of a slotted spoon. Fry 30 seconds, then flip. Fry 30 seconds more. The luchi should be pale golden, not brown. Remove and drain. Fry all luchis.

10. 10

    Finish aloo dum and serve: Open the lid of the potato curry. Add 1/2 tsp garam masala. Stir gently. Garnish with coriander leaves. Serve the hot puffed luchis immediately alongside the warm aloo dum.

11. 11

    Note: Luchi-Aloo Dum is the iconic Sunday breakfast and festival morning meal of West Bengal. Luchi is the Bengali version of puri but made with refined flour (maida) instead of wheat flour, making it whiter and lighter. The aloo dum (dum means slow-cooking in a sealed pot) is a fragrant potato curry. This combination is served at Durga Puja community feasts and at every important family occasion.