This recipe is a cherished family tradition, passed down from my dida (grandmother) and mom. It's a slightly different take on the classic luchi, but trust me, it tastes five times better than the regular version. Pair it with a flavorful aloo dum, and you've got a meal that feels like a warm hug from home. Serve it with rosogolla or your favorite sweet for the ultimate indulgence.
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Mix the flour, curd, salt, and sugar or jaggery in a bowl to form a dough.
Add a little warm water if needed to bring the dough together.
Knead the dough well and let it rest for at least 30 minutes.
Roll the dough into small circles, dip them slightly in oil, and shape them as desired.
Fry the rolled dough in hot oil until puffed and golden.
Cut the potatoes into halves or quarters, depending on their size.
Boil the potatoes in a pressure cooker until 3 whistles.
Peel the boiled potatoes and fry them in mustard oil until golden brown.
In the same pan, heat more mustard oil and add bay leaf, dried red chillies, cardamom, cloves, cinnamon, and cumin seeds.
Sauté until aromatic, then add chopped ginger and green chillies.
Add cumin powder, coriander powder, turmeric powder, salt, and kashmiri red chilli powder. Sauté briefly.
Add the chopped tomato, sauté for a minute, then add water and cook until the tomato becomes mushy.
Stir in the curd and cook until the lumps dissolve and the mixture releases oil.
Add ghee and broken soaked cashews, sauté for another 2 minutes.
Gently mix in the fried potatoes, add water to adjust the consistency, and cover and cook on low flame for 5 minutes.
Resting the dough for at least 30 minutes ensures soft and fluffy luchis.
Fry the luchis in hot oil to ensure they puff up properly.
Use mustard oil for frying the potatoes and cooking the aloo dum for an authentic flavor.
Soaking the cashews beforehand makes them soft and enhances their texture in the dish.
Adjust the spice levels in the aloo dum according to your preference.
Can I use whole wheat flour instead of all-purpose flour for luchi?
Traditionally, luchi is made with all-purpose flour for its light and fluffy texture, but you can use whole wheat flour for a healthier option. The texture may differ slightly.
Can I skip curd in the luchi dough?
Curd adds softness and a slight tang to the luchi. If you skip it, the texture might not be as soft, but you can replace it with a little milk or water.
What can I use instead of mustard oil for frying?
Mustard oil gives an authentic flavor, but you can use any neutral oil like sunflower or vegetable oil as a substitute.
How do I ensure the aloo dum gravy is smooth?
Whisk the curd well before adding it to the gravy, and cook it on low flame to prevent curdling.
Can I make the aloo dum ahead of time?
Yes, aloo dum can be made ahead of time. Reheat it gently before serving and add a little water if the gravy thickens.
