Luchi is a deep fried flat bread which is a very famous as a Bengali breakfast along with simple Potato Curry.
Luchi Aloor Torkari
Luchi is a deep fried flat bread which is a very famous as a Bengali breakfast. Luchi mainly made with maida i.e. refined all purpose flour.And aloor torkari is plain potato curry with minimum ingredints with it. This is a perfect Bengali breakfast combo by adding some "Bengali" sweets like sondesh.
Ingredients of Luchi Torkari
- 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
How to make Luchi Torkari Recipe
- 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.
- 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".