Luchi Aloor Torkari

Luchi Torkari Luchi 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.

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 Aloor Torkari

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
Luchi Aloor Torkari Luchi Aloor Torkari

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.

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".

Leave a Comment