Luchi is deep fried flat bread which is a very famous as a Bengali breakfast. However, it is the same recipe which is known as 'Puri' across India. Luchi mainly made with maida i.e. all purpose flour. Aloo curry made with minimum ingredients with it. This potato curry is one of the easy and flavorful recipe. I saw this in a Bengali paper. This is a perfect Bengali breakfast combo by adding some Bengali sweet.
Ingredients :
For Luchi / Puri ~
All purpose flour/ Maida - 2 up
Ghee - 2 tbsp (for moyan)
Sugar - 1/2 tsp
Salt - 1 tsp
Warm water to make the dough
Refine oil for deep frying
Method ~
Take a large bowl, add maida, ghee, sugar, salt, mix well. The mixture should be crumbly. Now add warm water to the mixture but not too much water at a time. Now gradually add water and knead them with hand very well to make a smooth and soft dough.
Divide the dough into small equal balls. Using rolling pin make small circle, to avoid sticking use little oil while rolling them.
Meanwhile add refine oil in a kadai and heat it very well. Once oil is heated properly then add luhi one by one and press them little with spetula.
When one side of the luchi turns golden brown then turn it and fry other side well. Repeat this process with the rest of the balls.
For Aloo Sabzi (Potato Curry)
Potato - 2 medium
Green chilli - 1
Panch phoron - 1 tsp
Turmeric powder - 1/2 tsp
Green peas - a handful
Bhaja Masala - 1 tsp (Dry roast 1/2 tsp panh phoron and dry red chilli and make a powder)
Salt and sugar as per taste
Oil (White/Mustard) - 2 tbsp
Method :
Wash, peel and cut the potato in small cubes.
Heat oil in a kadai, add green chilli and panch phoron for tempering. When it starts to splutters then add potato, green peas, salt and turmeric powder, mix well on medium heat saute few minutes.
Add water, salt and sugar, cover and cook until the potato becomes soft. Adjust the gravy and turn off the flame. Sprinkle bhaja masala over the potato curry.
Serve hot with Fulko Luchi / Puri.
Sending this to Srivalli's "Cooking From Cookbook Challenge"
Ingredients :
For Luchi / Puri ~
All purpose flour/ Maida - 2 up
Ghee - 2 tbsp (for moyan)
Sugar - 1/2 tsp
Salt - 1 tsp
Warm water to make the dough
Refine oil for deep frying
Method ~
Take a large bowl, add maida, ghee, sugar, salt, mix well. The mixture should be crumbly. Now add warm water to the mixture but not too much water at a time. Now gradually add water and knead them with hand very well to make a smooth and soft dough.
Divide the dough into small equal balls. Using rolling pin make small circle, to avoid sticking use little oil while rolling them.
Meanwhile add refine oil in a kadai and heat it very well. Once oil is heated properly then add luhi one by one and press them little with spetula.
When one side of the luchi turns golden brown then turn it and fry other side well. Repeat this process with the rest of the balls.
For Aloo Sabzi (Potato Curry)
Potato - 2 medium
Green chilli - 1
Panch phoron - 1 tsp
Turmeric powder - 1/2 tsp
Green peas - a handful
Bhaja Masala - 1 tsp (Dry roast 1/2 tsp panh phoron and dry red chilli and make a powder)
Salt and sugar as per taste
Oil (White/Mustard) - 2 tbsp
Method :
Wash, peel and cut the potato in small cubes.
Heat oil in a kadai, add green chilli and panch phoron for tempering. When it starts to splutters then add potato, green peas, salt and turmeric powder, mix well on medium heat saute few minutes.
Add water, salt and sugar, cover and cook until the potato becomes soft. Adjust the gravy and turn off the flame. Sprinkle bhaja masala over the potato curry.
Serve hot with Fulko Luchi / Puri.
Sending this to Srivalli's "Cooking From Cookbook Challenge"
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