Luchi and Alur Dom
An authentic vegetarian recipe from West Bengal, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g All-purpose flour (maida)
20ml Oil or ghee (for dough)
4g Salt
120ml Water (warm)
500ml Oil (for deep frying luchi)
500g Baby potatoes (or small potatoes, halved)
150g Onion (finely chopped)
150g Tomatoes (chopped)
15g Ginger paste
10g Garlic paste
30ml Mustard oil
2piece Bay leaves
3g Cumin seeds
3g Turmeric powder
4g Red chilli powder
5g Coriander powder
3g Bengali garam masala powder
5g Sugar
15g Fresh coriander leaves
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the luchi dough: mix all-purpose flour with salt and oil/ghee. Rub the fat into the flour until it resembles breadcrumbs. Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 20 minutes.
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Prepare the alur dom: boil the baby potatoes until just tender (do not overcook). Peel and prick each potato all over with a fork so the masala can penetrate.
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Heat mustard oil in a kadai over medium heat. Add the boiled potatoes and fry for 4–5 minutes until lightly golden on the outside. Remove and set aside.
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In the same oil, add cumin seeds and bay leaves. Let them splutter.
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Add chopped onions and sauté for 6–8 minutes until golden brown.
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Add ginger paste and garlic paste. Cook for 2 minutes.
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Add chopped tomatoes and cook for 5 minutes until they break down.
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Add turmeric, red chilli powder, coriander powder, and sugar. Stir well and cook for 3 minutes until the oil separates.
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Add the fried potatoes and toss to coat. Add 150 ml of water, cover, and cook on medium heat for 10 minutes until the potatoes absorb the masala and the gravy thickens.
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Add Bengali garam masala and fresh coriander. Stir and cook for 2 more minutes. The alur dom should have a thick, clinging gravy.
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Fry the luchi: divide the dough into 16 equal balls. Roll each ball into a thin circle about 10 cm in diameter.
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Heat oil in a deep kadai over medium-high heat. Fry each luchi one at a time, pressing gently with a slotted spoon so it puffs up. Fry for 30–40 seconds per side until pale golden. Drain on paper towels.
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Serve the hot, puffed luchi immediately with the alur dom.
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Chef's Tips
Luchi must be made with all-purpose flour (maida), not whole wheat flour — whole wheat flour will not give the characteristic soft, white, puffed texture.
The oil for frying must be at the right temperature (about 180°C) — too cool and the luchi will absorb oil; too hot and it will brown too quickly without puffing.
Pricking the potatoes before adding to the masala is important — it allows the spices to penetrate the flesh.
Luchi deflates quickly after frying — serve immediately for the best experience.
About This Dish
Luchi and Alur Dom is a traditional vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Luchi must be made with all-purpose flour (maida), not whole wheat flour — whole wheat flour will not give the characteristic soft, white, puffed texture. - The oil for frying must be at the right temperature (about 180°C) — too cool and the luchi will absorb oil; too hot and it will brown too quickly without puffing. - Pricking the potatoes before adding to the masala is important — it allows the spices to penetrate the flesh. - Luchi deflates quickly after frying — serve immediately for the best experience.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium