Luchi ar Aloo Chorchori - Fried Indian Flat Bread & Potoato with Onion Seeds

                                                                  

Luchi is a popular traditional Bengali round bread which is prepared using  Maida( Flour) deep fried in refined oil. Since I could remember as a child 3 or 4 year old this was one of my most favourite bread much ahead of rotis/chapattis because of it’s sheer yummy taste. Moreover, I did not require any kind of side dish to find a reason to eat luchi. Only little amount of sugar was enough to finish off this wonderful preparation. However, this time around , I have included a potato curry (aloo chhochori) which greatly compliments luchi to the maximum. Hope all you friends enjoy preparing it and your family and friends enjoy having it..

To make Aloo Chorchori:

Ingredients:

2-3 Potatoes

¼ tsp Onion seeds/Kalo jeera

2-3 Green chillies (slited vertically)

Pinch of turmeric

Pinch of red chilli powder

Salt to taste

Water as required

 Method:

Wash, peel and cut the potatoes in small cubes. Heat oil in a kadai, add kalo jeera(black onion seeds) and slited green chillies. Add potato cubes and  fry the potatoes until light brown. Add a pinch of haldi, red chilly powder and mix thoroughly. On high flame add water and cook it on high flame till it starts boiling. Then cover and cook on low flame till the potatoes are done. This preparation doesn’t need to be gravy based, just enough to be coated on potato cubes. This stage is called ‘makha makha’ in Bengali. Turn off the heat and your aloo chorchori is ready to be served with groom groom Luchi.

                                                                                         

To make Luchi:

Ingredients:

1 cup All purpose flour

2 tbsp refind oil / moyen

Pinch of salt

Water as required

Oil for deep frying

Method:

In a large bowl take flour, pinch of salt and 2tbsp oil and mix thoroughly. We Bengalis use oil as shortening to knead the  flour which is also called ‘moyan/moin’. Add little water at a time to knead the dough. The longer time you knead the dough the softer and fluffier your luchis will come out. The magic of having soft luchi lies here only. Cover this dough with a damp cloth and let it sit for ½ hour.

Now divide the dough into equal sized balls. Heat enough oil in a kadai to smoking hot then on low flame. And roll the balls into 5 inch diameter. Prepare 4-5 and place these on a oil smeared surface. At a time only one luchi has to be fried, so drop one luchi in kadai and start flicking hot oil over the top of luchi. Within seconds it will swell and then gently flip it to the other side. Just when the surface starts yellow golden spots remove from heat and drain with an absorbent paper. Follow the same procedure with the rest of the rolled discs. Serve these soft and gorom(hot) luchis with aloo chorchori and enjoy the simple bliss !

   

This Luchi ar Aloo chorchori combination goes to Flavors of Bengal guest hosted by Priya, started by Nanya.