Recipe- Must Try Famous Bengali Breakfast Luchi Aloo

Bengali cuisine is renowned for its rich and diverse flavors, and one of the must-try breakfast dishes is the delightful combination of Luchi (deep-fried puffed bread) and Aloo (spiced potato curry). This traditional Bengali breakfast is not only delicious but also holds cultural significance. Let's dive into the details of this classic recipe.

Ingredients

For Luchi:

2 cups of Maida (All-purpose flour)
1 tablespoon of Suji (Semolina)
A pinch of Salt
Water for kneading
Oil for deep frying

For Aloo (Potato Curry):

4 medium-sized Potatoes (boiled and mashed)
1 large Onion (finely chopped)
2 Tomatoes (chopped)
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1/2 teaspoon Turmeric powder
1 teaspoon Red Chili powder
1 teaspoon Cumin seeds
2-3 Green Chilies (slit)
Fresh Coriander leaves (for garnish)
Salt to taste
Mustard Oil for cooking

Preparation Time:

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes

Instructions:

For Luchi:

- In a mixing bowl, combine Maida, Suji, and a pinch of salt.
- Gradually add water and knead the mixture into a smooth, elastic dough.
- Cover the dough and let it rest for at least 15-20 minutes.
- Divide the dough into small, lemon-sized balls and roll each ball into a flat disc (Luchi).
- Heat oil in a pan for deep frying. Once hot, gently slide the Luchi into the oil.
- Fry until both sides are golden brown and puffed.
- Remove excess oil by placing the Luchis on paper towels.

For Aloo (Potato Curry):

- In a pan, heat Mustard Oil. Add cumin seeds and let them splutter.
- Add chopped onions and cook until golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates.
- Add boiled and mashed potatoes. Mix well with the spice mixture.
- Add slit green chilies and cook for an additional 5-7 minutes.
- Garnish with fresh coriander leaves.

Serving:

Serve hot Luchi with the flavorful Aloo curry. This combination is often accompanied by a side of chutney or pickles for an extra burst of taste.