After eating milk with cereals, Granola or Yogurt from to , when the weekend comes, Bengali hearts yearn for some Luchi with plain Aaloo Tarkari aka alu charchari. Without any doubt, this is an ideal breakfast for all Bengali on any weekend. Though it’s mainly popular as breakfast, you can serve this combo during any time of the day. This delicious duo never fails to win any Bengali's heart.
Luchi which is commonly known as Poori in other parts of India than Bengal, is a deep-fried and flat bread, made of refined wheat flour, also known as Maida flour. To make Luchis, at first a dough is prepared by using all-purpose flour, ghee or oil and water. Then it’s divided into some small balls. The balls are flattened using a rolling-pin and then deep-fried in oil or ghee. There is a slight difference between Luchi and Poori. Atta or wheat flour is used in Poori instead of all-purpose flour.
Luchis are always served with curries. Most of the time it’s enjoyed with Alu-r Dom, Chola-r Daal, Begun Bhaja or plain Alu-r Tarkari. Most people will agree that Luchi goes best with Alu-r Tarkari or Aalu Charchari. Sada Alur Tarkari is simple Potato Curry flavored with Nigella seeds and green chilies. Today I am here to share with you how to make Luchi and Alu charchari.
Recipe of Luchi, serves 2 to 3 people
All-purpose flour ( Maida ): 2 cups
Cooking Oil / White Oil: 2 tablespoons
Salt: a pinch
Water: as needed
White Oil / Cooking Oil: for deep frying
1. Mix maida and salt together. Add oil to the maida. Mix it well with your fingertips. Add water to make the dough. Add water little at a time and knead it. The dough should be soft and smooth. Once it is done cover it with a damped kitchen towel and let it rest for half an hour.
2. Make small balls out of the dough. Roll it between your palms and make it smooth balls.
Grease your cleaned kitchen counter top with a little bit of oil. Now flatten the balls with a rolling pin to make even circles.
3. Take a deep-frying pan, add oil and heat it up. The heating of the oil plays a very important role in frying luchi. Oil should not be very hot or cold. If it is cold luchi will not puff up. If it is too hot the color of Luchi will be brown. Most of the people love to eat whitish Luchi. So keep the flame on medium-high. When you will see the little smoke coming out of the oil that means oil is hot. Fry luchis one by one. Gently press the edges of luchi down in the oil. It will help to puff up. Once one side is puffed up turn it. Using a slotted spoon drain it out from the oil. Repeat the process until all are done.
Recipe of Sada Alur Tarkari ( Simple Potato Curry flavored with Nigella seeds )
Potato: 3 big, peel, washed and cut into small cubes
Oil: 2 -3 tablespoons
Nigella Seeds: 1/2 teaspoon
Green chilies: 2-3 ( slitted ) or as needed
Tomato: One, chopped
Salt: as needed
Cilantro / Coriander: chopped, a handful ( optional )
1. Take a pan, add oil and heat it up. Add green chilies and nigella seeds. Once aroma comes out and it will start spluttering add the potatoes. Fry it on medium heat. Add salt and cover it.
2. Stir it again, once the potatoes are half- cooked add the tomato. Stir and let it cook until tomato is soft and mushy.
3. Now add water as per your desired consistency, if you want it runny curry add little more water. And potato will absorb water after cooking also. Cover it and let it cook until potato is well cooked and mushy. Check seasoning and add chopped cilantro ( if you are using ). Serve hot with puffed luchis. 😊😊