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Luchi Aloor Tarkari

Luchi Tarkari Luchi Tarkari
Luchi is an emotion for every Bengali. There will be minimum numbers of Bengali where you can get no Luchi person. And paired with Sada Aloor Tarkari is the best combo ever. Luchi should be made with all purpose flour or maida, little bit Moyan or ghee to bind the flour and salt. Then make a firm dough and should be covered with a dump cloth for 30 minutes minimum and then make small balls, flatten them with roller pin and deep fry them to make fluffy Luchi. And Aloor Tarkari is a very simple recipe. It's just a plain white potato curry, tempered with Kalonji & green chili and no other spices just salt & little bit of sugar. May be very blunt by seeing the ingredients but belive me, it tastes devine when it pairs with Luchi. Luchi can be paired with Aloor Dom, Cholar Dal & Bengun bhaja also, but with Aloor Tarkari, it is the quick fix but delicious breakfast item. This is a perfect Bengali breakfast combo by adding some "Bengali" sweets like sondesh or rosogolla even Bonde.

Luchi should be made with all purpose flour or maida, little bit Moyan of ghee to bind the flour and salt. Then make a firm dough and should rest for 30 minutes minimum and then make small balls, flatten them with roller pin and deep fry them to make fluffy Luchi.

Luchi Aloor Tarkari
Luchi Aloor Tarkari

Ingredients of Luchi Tarkari

Luchi:

  • Maida 2 cups
  • Ghee 2 tablespoon for moyan
  • Salt 1 teaspoon
  • Warm water to make the dough
  • Sunflower or Peanut oil for deep frying

Aloo Tarkari :

  • Potato 3 large cut into chunks
  • Kalonji 1 teaspoon
  • Turmeric 1/2 teaspoon
  • Green peas handful of
  • Green chilies 2/3
  • Salt and sugar as per taste
  • Vegetable oil 2 tablespoons
Luchi Aloor Tarkari Luchi Aloor Tarkari

How to make Luchi Tarkari Recipe

Luchi:

  • Take a large bowl and add maida, salt and ghee and mix well. The mixture should be crumbly.
  • Now add warm water to the mixture. But do not add all the water at a time. Add very little at a time and mix with maida.
  • When a soft and smooth dough will be formed sprinkle some oil and cover with a dump cloth and keep aside for 30 minutes.
  • After 30 minutes take the dough and kneed well and make small balls from the dough. Now oil in a flat surface and roll the balls with rolling pin and make small circles and keep covered.
  • In the mean time heat enough oil for deep frying in a kadai or wok and very carefully release the luchi in the oil and with a slotted spatula press the luchi gently. This will puff up the luchi instantly. Once one side turns golden turn it and fry for some time.
  • Using the spatula drain and take it out. Repeat this process with the rest of the balls.

Aloo Tarkari:

  • Heat oil and add green chilies to it. Fry for a while and add kalonji to it. When kalonji starts crackling add potatoes and fry for 5 minutes.
  • Add some salt and turmeric powder to it and fry again for 2-3 minutes. Now add 1/2 cup water and some peas to the pan and cook on low heat with a lid till the potatoes are cooked enough.
  • Check after 15 minutes if the potatoes are cooked or not . If they are cooked enough open the lid and higher the heat and evaporate the excess water.
  • Make sure there is no gravy left in the wok. Adjust salt and sugar and serve with hot "luchi".

Recipe Review Details

Recipe Rank - 5/5

No of likes - 4

Summary

3.00Good!

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