By Sarita das : Howrah : I made Luchi and Aloor Dom ,a typical Bengali Sunday Jolkhabar. It was quintessential Bengali and the one I liked the least for some obscure reason. Things have changed, I crave for some perfectly puffed up pristine white luchis now and spicy alur dom to go with it.
So if you have something to celebrate be it a person or an event, a Bengali family will serve you hot luchi with alur dom for breakfast, lunch or dinner but often made for breakfast. They would serve you perfectly puffed up luchis one after the other straight from the fire, while you sit devouring them, losing track of the numbers. The patriarch sitting by your side would show you how to tap the proud puffed up luchi and thus release its latent heat and then wrap it around a piece of potato and put it to in your mouth in one go. Do not get distracted, and do not count your phulko luchis, they are more than a blessing, so just enjoy them.
lets start step by step bengali luchi recipe:
1. In a mixing bowl, add the flour, salt, ghee and a few tbsps of water.
2. First mix everything with your hands so that the ghee or moyen incorporates very well in the mixture. Then knead the dough adding water as required. Knead to a smooth and soft dough. The kneading has to be done really well. Cover with a moist cloth and keep for a minimum of 30 mins to maximum 1 hour.
3. Make lemon sized balls from the dough and keep them covered with the moist cloth.
4. Apply some oil on the ball before rolling. The thing is if you use flour for rolling, it gets browned in the hot oil while frying and gets stuck to the fried breads. Now roll into a circle of 3-4 inches diameter. its difficult to roll a maida puri when oil is applied. So keep on rotating the chakla or the rolling board. Evenly apply pressure to the rolling pin when rolling the luchi.
5. Gently drop the poori in the hot oil and when it begins to puff up….. Gently nudge & apply pressure with a slotted spoon so as to puff the luchi completely. When the oil stops sizzling, it means one side is cooked. Turn the poori over and fry the other side. These maida pooris won’t become golden like the regular whole wheat pooris. Remove and drain luchi on kitchen towels to remove excess oil.
6. Serve luchi hot with alur dom.
lets start step by step Alur dom recipe:
1. Peel the small potatoes, prick them with a fork and soak into hot salted water for 1-2 hours. Drain the potatoes after 1-2 hours and marinate with little salt and turmeric and keep aside for 15 minutes.
2. Now heat 2 tablespoons of oil in a pan and fry the potatoes till lightly brown and place in a bowl.
3. Heat rest of the oil in the same pan and temper the oil with cumin seeds, cloves, cinnamon, cardamom pods & bay leaf and fry till they start splatter.
4. Add the chopped tomatoes and some salt to the pan and cover it and cook the tomatoes on low heat till they become soft and pulpy.
5. Mean while take a small bowl and add ginger paste, turmeric, cumin powder, red chili and Kashmiri red chili with 2 tablespoons of water.
6. When the tomatoes become pulpy add the ginger paste to the pan and cook till oil oozes out of the mixture. Now add the fried potatoes and mix with the masala very well, to coat the potatoes with the masala.
7. Now fry for another couple of minutes and add the green peas and coconut milk to the pan. Cover the pan and let the potatoes cook on low heat till they become tender. It may take 15-20 minutes.
8. After 15-20 minutes turn off the heat and garnish with some chopped Cilantro and serve.