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...
Ingredients
Luchi
flour1cup
curd1/2cup
salt1pinch
sugar1pinch
jaggery1pinch
warm water (if needed)
oil (for frying)
Aloo Dum
medium to large potatoes5
mustard oil (for frying)
bay leaf1
dried red chillies2
cardamom2
cloves6
cinnamon stick1
cumin seeds1tsp
chopped ginger1in
green chillies2- cumin powder1tsp
coriander powder1tsp
turmeric powder- salt
kashmiri red chilli powder1tsp
chopped tomato1- water (as needed)
- curd1/2cup
ghee1tbsp
broken soaked cashews
Nutrition (per serving)
Calories
98.8kcal (4.94%)
Protein
2.8g (5.6%)
Carbs
14.2g (5.16%)
Sugars
1.8g (3.6%)
Healthy Fat
1.1g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Luchi with Aloo Dum
Luchi
- Step 1
Mix the flour, curd, salt, and sugar or jaggery in a bowl to form a dough.
- Step 2
Add a little warm water if needed to bring the dough together.
- Step 3
Knead the dough well and let it rest for at least 30 minutes.
- Step 4
Roll the dough into small circles, dip them slightly in oil, and shape them as desired.
- Step 5
Fry the rolled dough in hot oil until puffed and golden.
Aloo Dum
- Step 1
Cut the potatoes into halves or quarters, depending on their size.
- Step 2
Boil the potatoes in a pressure cooker until 3 whistles.
- Step 3
Peel the boiled potatoes and fry them in mustard oil until golden brown.
- Step 4
In the same pan, heat more mustard oil and add bay leaf, dried red chillies, cardamom, cloves, cinnamon, and cumin seeds.
- Step 5
Sauté until aromatic, then add chopped ginger and green chillies.
- Step 6
Add cumin powder, coriander powder, turmeric powder, salt, and kashmiri red chilli powder. Sauté briefly.
- Step 7
Add the chopped tomato, sauté for a minute, then add water and cook until the tomato becomes mushy.
- Step 8
Stir in the curd and cook until the lumps dissolve and the mixture releases oil.
- Step 9
Add ghee and broken soaked cashews, sauté for another 2 minutes.
- Step 10
Gently mix in the fried potatoes, add water to adjust the consistency, and cover and cook on low flame for 5 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
98.8kcal (4.94%)
Protein
2.8g (5.6%)
Carbs
14.2g (5.16%)
Sugars
1.8g (3.6%)
Healthy Fat
1.1g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
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Shreya Das
(@foodwatii)
Digital creator Serving food with humour and stories❤️ Digital creator Serving food with humour and stories❤️...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia