Luchi and Alur Dom

Prepare the luchi dough: mix all-purpose flour with salt and oil/ghee. Rub the fat into the flour until it resembles breadcrumbs. Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 20 minutes.

Prepare the alur dom: boil the baby potatoes until just tender (do not overcook). Peel and prick each potato all over with a fork so the masala can penetrate.

Heat mustard oil in a kadai over medium heat. Add the boiled potatoes and fry for 4–5 minutes until lightly golden on the outside. Remove and set aside.

In the same oil, add cumin seeds and bay leaves. Let them splutter.

Add chopped onions and sauté for 6–8 minutes until golden brown.

Add ginger paste and garlic paste. Cook for 2 minutes.

Add chopped tomatoes and cook for 5 minutes until they break down.

Add turmeric, red chilli powder, coriander powder, and sugar. Stir well and cook for 3 minutes until the oil separates.

Add the fried potatoes and toss to coat. Add 150 ml of water, cover, and cook on medium heat for 10 minutes until the potatoes absorb the masala and the gravy thickens.

Add Bengali garam masala and fresh coriander. Stir and cook for 2 more minutes. The alur dom should have a thick, clinging gravy.

Fry the luchi: divide the dough into 16 equal balls. Roll each ball into a thin circle about 10 cm in diameter.

Heat oil in a deep kadai over medium-high heat. Fry each luchi one at a time, pressing gently with a slotted spoon so it puffs up. Fry for 30–40 seconds per side until pale golden. Drain on paper towels.

Serve the hot, puffed luchi immediately with the alur dom.