Luchi tarkari recipe | Luchi recipe | potato curry

Luchi ar alur torkari is a popular Bengali traditional breakfast from the Eastern part of the country.In other parts of India fried flatbreads involves addition of whole wheat flour and are called poories but luchi are inherently made of only refined flour and look white and fluffy. They are served with potato curries called Alur torkari in Bengali.The perfection which goes into preparation of luchi can be hailed from the stories heard in Rabindranath Tagore’s family called “Jorashako Thakur bari”. Rabindranath Tagore was very fond of “luchi” and preferred it perfect white and would eat only the fluffy part of it.
The potato curries may differ from region to region and in vary from family to family. In this particular recipe we add panch phoron( Panch meaning 5 and phoron meaning seasonings) or Bengali five spice mix,red chili and asafoetida powder as seasonings. One can add salt and sugar as per taste.

Ingredients

Luchi

Dough

• 2 cups of refined flour
• 1/4th cup vegetable oil
• 1 tsp salt

For frying

• 3 cups of oil

Alur torkari

• 4 to 5 potatoes
• 1 tsp of 5 spices(cumin,fennel ,nigella,mustard and fenugreek seeds)
• 2 red chili whole
• 1 tsp Asafoetida powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 to 3 green chilies
• salt to taste
• 1 tsp sugar
• 1 cup of water
• 2 tbsp of oil

Preparations

Luchi

• Mix the contents of the dough with hand
• Knead to form a firm dough.
• Make small balls from the dough
• flatten to form circular disks,dust some flour while rolling\
• Heat oil to medium heat
• Add the rolled disk
• Fry flipping both the sides till puffed up

Alur torkari

• Cut potatoes into cubes
• Fry the Five spices
• fry the red chili
• Add the spice powders
• Add the potatoes and fry
• Add water and cover cook for 20 to 30 minutes
• add salt and sugar to taste
• When the potatoes are tender and the gravy is little thick,turn off the oven
• Serve hot with 3 to 4 luchi

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Luchi torkari recipe

Luchi ar alur torkari is a popular Bengali traditional breakfast from the Eastern part of the country.In other parts of India fried flat breads involves addition of whole wheat flour and are called poories but luchi are inherently made of only refined flour and look white and fluffy. They are served with potato curries called Alur torkari in Bengali.

Course Breakfast, Main Course

Cuisine Bengali, East Indian, Indian cuisine

Keyword aloo chorchori recipe bengali, Aloo Panch Phoron, aloo sabzi with panch phoran, Luchi, luchi recipe, niramish aloo tarkari, panch phoran aloo gravy, panch phoran curry recipe, Panch Phoron Potatoes, poori, potato curries, torkari, vegan, vegetarian

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 4 people

Author indrani

Ingredients

Luchi

Dough

• 2 cups Refined flour
• 1/4 cup Vegetable oil
• 1 tsp salt

For frying

• 3 cups Oil
• Alur torkari
• 4 to 5 potatoes
• 1 tsp 5 spices cumin,fennel ,nigella,mustard and fenugreek seeds
• 2 Red chili whole
• 1 tsp Asafoetida powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 to 3 green chilies
• salt to taste
• 1 tsp sugar
• 1 cup Water
• 2 tbsp Oil

Instructions

Luchi

1. Mix the contents of the dough with hand
2. Knead to form a firm dough.
3. Make small balls from the dough
4. flatten to form circular disks,dust some flour while rolling
5. Heat oil to medium heat
6. Add the rolled disk
7. Fry flipping both the sides till puffed up

Alur torkari

1. Cut potatoes into cubes
2. Fry the Five spices
3. fry the red chili
4. Add the spice powders
5. Add the potatoes and fry
6. Add water and cover cook for 20 to 30 minutes
7. add salt and sugar to taste
8. When the potatoes are tender and the gravy is little thick,turn off the oven
9. Serve hot with 3 to 4 luchi

Recipe Video