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Luchi with Aloo'r Dom

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: bengali
Servings: 4 serving
Author: Pavani


For the Luchi:

  • cups All purpose flour
  • ¾ cup Whole wheat flour
  • 2 tbsps Shortening or oil (I used crisco)
  • ½ tsp Salt

Aloo'r Dom (Bengali Dum Aloo):

  • 8 - 10 red skin potatoes Small - boiled and peeled
  • 1 Onion - small, ground to a coarse paste
  • ½ cup Tomato puree
  • 2 Bay leaves
  • 1 tsp Ginger - finely grated
  • 2 tbsps Yogurt
  • ½ tsp Coriander Ground
  • ½ tsp Garam masala
  • ½ tsp chili powder Red (or to taste)
  • to taste Salt


  • To make Luchis: Mix all the ingredients in a large bowl until oil is evenly distributed in the flour.
  • Add water a little at a time and form a stiff but pliable dough.
  • Cover with a damp paper towel and rest for 30 minutes.
  • Divide the dough into small Indian lime size pieces (limes & lemons in the U.S. are HUGE) and make them into smooth balls. Roll each ball into a not to thin, not too thick disc of about 3-4" diameter or if you have the puri press, just press the dough into a disc and place on a plate.
  • Heat enough oil in a pan for deep frying. Oil should be really hot before making the puris. Slide one disc slowly into the oil and it should sizzle and if the oil temperature is right, it will rise to the top in matter of seconds. Press lightly on the top with a slotted spoon to make the puri puff up. flip and fry on the other side for 30 seconds. Remove on to paper towel lined plate and enjoy hot with Aloo'r dom or any other side dish.
  • To make Aloo'r Dum: Heat 2tbsp oil in a pan; add bay leaves and hing and once the oil gets fragrant add onions and sauté till they are lightly browned.
  • Add the ginger paste and cook for another minute.
  • Next add tomato puree, cover and cook till oil leaves the sides of the pan.
  • In the meantime whisk the dry masala powders in yogurt and set aside.
  • Once the tomato mixture is ready, take the pan off of the heat and slowly whisk in the yogurt mixture. This will avoid curdling of yogurt.
  • Put the pan back on heat and slide in the potatoes (I cut them into half as they were little big, but if you have tiny potatoes use them whole), season with salt; cover and cook on low flame until the water in the gravy evaporates and the masala coats the potatoes.
  • Enjoy with Luchi.


Puri puffing up pictorial:
My son loved the puris and enjoyed them with some raspberry jam and we enjoyed them with aloo'r dom for a delicious Bengali menu for lunch.
Let's check out what my fellow marathoners have been cooking up today:
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special:Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast:Sushma Pinjala