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Luchi ar alur torkari

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