Luchi - Aloo'r Dum

 

LUCHI RECIPE -

 

Ingredients:

 

2 Cup All-Purpose flour

1 tsp Salt

Oil for Frying

 

Methods:

 

·          Mix salt, whole wheat flour and oil in all-purpose flour. 

·    Rub the flour with fingers, so that the oil incorporates uniformly in flour and it resembles bread crumb like coarse mixture.

·          Knead to a firm dough using water. Cover and keep aside for 10 minutes. 

·          Divide the dough into small tennis ball sized portions. Roll each portion into a small rounded disc. Refer the pic for the same. Similarly roll all the dough portions. 

·          When ready to make, heat oil for frying in a heavy bottomed pan. 

·          For frying, heat enough oil in heavy bottomed pan.

·     Drop a small dough portion when it rises instantly, deep fry in hot oil. Till golden brown. 

·          Serve hot with Aloo Dum. 

 

 

ALOO DUM RECIPE -

 

Ingredients:

 

10-12 Baby Potatoes

2 Tomatoes (Medium)

Ginger piece (small 1/2")

1-2 Green Chillies optional

1 tsp Red Chilli Powder as per spicy tolerance optional

1 tsp Panch Phoron spice mix

1/2 tsp Asafoetida/ Hing

1-2 Bay Leaves

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

Salt as per taste

2 tbsp Mustard Oil or any good vegetable Oil

 

Method:

 

·          Boil and peel potatoes. I have used baby potatoes, you can use big potatoes and halve them.

·          Puree ginger, green chillies and tomatoes.

·          In a heavy bottomed pan, add mustard oil, heat it till its smoking point. Switch off the gas and let it cool for 1-2 minutes. 

·          Add panch phoron spice mix and hing, when the seeds crackle, add tomato puree.

·          Cook tomato puree for 2-3 minutes, then add cumin powder, coriander powder, garam masala and sugar. Cook for few minutes till the masala leaves oil.

·          Add potatoes and mix well. Masala should coat the potatoes. Well Add 1/2 -1 cup water.

·          Cover and cook for 5-10 minutes. Keep the consistency of curry as per your liking.

·          Garnish with finely chopped fresh coriander leaves. Serve hot with Luchis or Pooris.