Bengali Luchi Aloo

Bengali Luchi Aloo is a delightful brunch dish featuring fluffy, deep-fried luchis paired with a spiced potato curry. This combination offers a perfect blend of textures and flavors, making it a favorite in Bengali households.

Ingredients

• All-purpose flour - 200 grams
• Water - 100 ml (for dough)
• Salt - 1/2 teaspoon
• Oil - 2 tablespoons (for dough)
• Oil - for deep frying
• Potatoes - 2 medium (about 300 grams)
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Green chilies - 2 (slit)
• Ginger - 1 inch (grated)
• Cilantro - 2 tablespoons (chopped)
• Salt - to taste
• Sugar - 1/2 teaspoon
• Water - 100 ml (for curry)

Steps

1. In a mixing bowl, combine all-purpose flour, salt, and 2 tablespoons of oil. Gradually add water to form a soft dough. Cover and let it rest for 20 minutes.
2. Peel and chop the potatoes into small cubes. In a pan, heat 2 tablespoons of oil over medium heat and add cumin seeds. Once they splutter, add grated ginger and slit green chilies, sautéing for a minute.
3. Add the chopped potatoes, turmeric powder, salt, sugar, and water to the pan. Cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender. Add chopped cilantro and mix well.
4. Divide the rested dough into small balls (about 6). Roll each ball into a small circle (luchi) about 1/8 inch thick.
5. Heat oil in a deep frying pan. Once hot, gently slide in the luchis, frying until they puff up and turn golden brown on both sides. Remove and drain on paper towels.
6. Serve the hot luchis with the spiced potato curry on the side.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Potatoes are a good source of vitamins C and B6, potassium, and fiber.
• The dish is vegetarian and can be a filling and energy-boosting option for brunch.

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