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Luchi & Alur Dom
4.9 from 138 votes

Luchi & Alur Dom

Luchi & Alur Dom is a traditional Bengali combination featuring deep-fried flatbreads (Luchi) made from all-purpose flour and a creamy potato curry (Alur Dom) cooked with yogurt, tomatoes, and aromatic spices like nigella seeds and bay leaves. The Alur Dom develops a rich, thick gravy with a balance of tanginess and mild heat. The Luchi provides a soft yet slightly crispy texture, perfect for scooping up the curry, making this a satisfying meal for festive occasions or special breakfasts.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Course: Main Course, Breakfast, Brunch
Cuisine: Indian

Ingredients

Ingredients for Alur Dom:
  • 4 potato de-skinned and cut into large dices
  • 1 tomato cut in to small pieces
  • ½ nigella seed
  • 1 tsp Turmeric
  • 1 tsp red chili optional, use Kashmiri chili for the color if you do not want the alur dom to be hot
  • 1 tsp cumin seed powder
  • 1 tsp ground ginger or paste
  • ½ cup yogurt
  • 2 bay leaf
  • pinch sugar optional
  • ½ tsp bhaja masala
  • salt to taste
  • 2 tbsp neutral cooking oil generic cooking oil
Ingredients for Luchi:
  • 2 cups all-purpose flour
  • water as desired to knead
  • 2 tbsp neutral cooking oil generic cooking oil
  • pinch salt
  • pinch carom seed optional, I use it as it is good for digestion as Luchi is very oily
  • 2 cups neutral cooking oil for frying the Luchi, generic cooking oil

Instructions

How to Make Luchi & Alur Dom:
    Cup of Yum
  1. Boil the potatoes for 10 mins so they are half done.
  2. Soak all the spices (red chili, turmeric, cumin, ginger) in water.
  3. Now heat the oil and add a little turmeric.
  4. Add the half-boiled potatoes and fry them. They will take on a lovely golden colour.
  5. Once fried, place on a paper towel to drain the excess oil.
  6. Heat more oil in the same pan and add the bay leaves and Nigella seeds.
  7. Add the soaked spices and sugar (optional) and fry until they are sautéed well and the oil starts to separate.
  8. Add the tomatoes and sauté until they turn mushy. Add a little water if needed and cook them covered till they are silky and glistening.
  9. Add salt followed by the fried potatoes and fry until dry.
  10. Finally, tip in the yoghurt, mix well and cook through.
  11. Add a pinch or two of bhaji masala and sauté to finish.
  12. Add a little water and cover.
  13. Cook until the potatoes are done and the gravy is thick and creamy.
How to Make Bhaja Masala:
  1. Dry roast the cumin seed, coriander seed, fennel seed, 4-5 cloves, 5-6 cardamom, 3-4 bay leaves, 1-inch (2.5 cm) cinnamon, and 10 black peppercorns in a heavy bottomed skillet on low heat till they release their essential oils. Grind them into a coarse mixture using a spice grinder.
  2. Your bhaja masala is ready.
How to Male the Luchi:
  1. Place the flour in a deep bowl, followed by the salt and carom seeds and blend well.
  2. Make a well in the centre and pour in the oil. Knead well.
  3. Heat the water until slightly warm and slowly add to the flour, ensuring a firm yet pliable dough.
  4. Knead this into a soft dough.
  5. Divide the dough and roll into small roundels.
  6. With a rolling pin, roll each ball into rounds using more flour to dust the surface and prevent the dough from sticking.
  7. Heat the oil in a deep pan or kadai.
  8. Fry the discs of dough until golden, remove, and allow to rest on paper towels to drain excess oil.

Notes