Luchi Aloo Dum Using Refined Soybean Oil

If you ask any Bengali regarding their favourite breakfast item, they will instantly reply saying Luchi Aloo Dum. The Luchi’s are round fluffy balls of heaven that is basically the Bengali version of a Puri. Combine it with Aloo Dum and a hearty breakfast is complete! You can be sure that this meal will lead to a good start to your day.

Ingredients For Luchi – 

• 1 cup maida
• 1 tbsp ghee
• 1 tsp salt
• 1/6th cup of water
• 2 cups of Doctors Choice Refined Soybean Oil
• For Bengali Garam Masala- 
• 3 cinnamon sticks
• 4 cardamom 
• 5 cloves 

For Aloo Dum – 

• 350 gm boiled baby potatoes
• 2 bay leaves
• 1 tsp cumin
• 1 tbsp sugar
• 3 green chillies – chopped
• 1 onion – pureed
• 3 tbsp ginger garlic paste
• 2 tomatoes – pureed
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• ½ tbsp ghee
• ½ cup water
• 2 tbsp Doctors Choice Refined Soybean Oil

Method : 

In a mixing bowl, combine the maida, salt and ghee and mix it well. Once this is done, pour in small amounts of water at intervals and knead the mixture to form a firm dough. 

Cover the dough with a lid and allow it to rest for about 20 minutes. 

Heat a flat pan and add in the cinnamon sticks, cardamom and cloves. Dry roast these ingredients until the aroma fills up your kitchen and the colour changes. 

Put them into a grinder once it cools and grind it to form a powder. 

Once this is done, take the baby boiled potatoes, make holes in them with the help of a fork and keep it aside. 

Pour in 2 tbsp of Doctors Choice Refined Soybean Oil in a pan and heat it well. 

Add in the bay leaves, cumin and chopped green chillies. Saute them together for 1 minute. 

Next, add in the sugar and mix it well with the other ingredients till it melts. 

Pour in the onion puree and saute all the ingredients together till the onion turns golden brown. 

Once this step is complete, add in the ginger garlic paste along with the tomato puree and stir it well.

Cover the pan with a lid and let the mixture cook over a low flame for about 5 minutes.

Next, add in the baby potatoes and let them cook for another 5 minutes. Gently pour in half a cup of water and stir the ingredients slowly. 

Cover the pan with a lid again and turn on the flame to high. Allow the potatoes to soak in the rest of the ingredients as it cooks.

After about 5 minutes, turn off the flame and sprinkle a teaspoon of Bengali Garam Masala. Add half a tablespoon of ghee too and mix it well into the cooked Aloo Dum and keep it aside. 

Now take the dough and divide it into equal portions. Roll these portions into small flat balls. 

On a flat surface, sprinkle a few drops of Doctors Choice Refined Soybean Oil. Take one flat ball at a time and roll it into a round and flat puri with a rolling pin. 

Once all the flat balls are made into puris, keep them aside. 

Take a wok and pour in 2 cups of Doctors Choice Refined Soybean Oil. Once it is hot gently add one puri at a time till it puffs up. Fip over to the next side and fry till the puri is cooked thoroughly and changes colour to light and golden brown. 

Strain out the oil and serve the hot puris with the Aloo Dum. Relish!