Luchi with Aloor Dom

A breakfast comprising of luchi and aloo dom will make surely make your day.

Cooking Time: 45 mins

Serves: 4

LUCHI

Ingredients

  • 3 cups maida
  • 3 tbsp (added to flour) oil
  • Oil (frying)
  • Salt to taste
  • Water (making the dough)

Method

  • Mix flour along with 3tbsp of oil and salt and half cup of water in a bowl.
  • Make sure the dough is completely dry.
  • Pour some water again to the dough and knead the mixture until the dough doesn’t stick to your fingers.
  • Place the dough for 40 minutes in a muslin cloth covered.
  • Make small balls out of the dough.
  • Immerse half portion of the ball in oil.
  • Roll out the balls in circular shapes.
  • In a pan heat oil till burning hot.
  • Lower the flame and slowly slide in the pooris.
  • Compress the luchi with a spatula while frying to make it fluffy.
  • Fry till golden brown.
  • Drain the excess oil in a tissue paper.
  • Serve hot with aloo dom curry.

ALOO DOM

Ingredients

  • 6 small round shaped potatoes
  • ¼ tsp asafoetida(hing)
  • 2 bayleaves (tej patta)
  • 3tbsp (heaped) onion paste
  • 1 tsp jeera powder
  • 1 blanched tomato
  • 1 tsp ginger paste
  • 2tsp yogurt (dahi)
  • ½ tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 tsp (optional) ghee
  • 1tsp sugar
  • Salt to taste
  • 1tsp sugar
  • Oil
  • Corriander leaves( garnishing)

Methods

  • Heat water in a pan and add potatoes along with some salt in it.
  • Don’t over boil the potatoes.
  • Peel the skin of the potatoes.
  • Heat some oil in a pan.
  • Deep fry the potatoes in oil.
  • Fry till golden brown.
  • In a pan, add hing and bay leaves sputter them in another pan.
  • Add up the onion paste and sauté them till golden brown.
  • Add ginger paste to the mixture.
  • Add tomato paste and stir fry them till it leaves oil on it.
  • Add garam masala, jeera powder and red chilli powder along with 2tsp of dahi.
  • Sauté the masala till the oil gets separated from the gravy.
  • Add ghee if you desire to give a good flavor to the dish.
  • Peirce the potatoes with a fork so that the masala is absorbed in.
  • Add potatoes to the cooked masala.
  • Sprinkle sugar to the gravy.
  • Add water if required to the gravy.
  • Cook till the gravy is almost dry.
  • Garnish with coriander leaves.
  • Serve hot with luchis.

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