Bengali Festive Food Recipes | Luchi Aloo Dum & Basanti Pulao

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower is budget-friendly.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is often less expensive.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ginger paste is convenient, while ground ginger is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a fresh flavor, while dried cilantro is cost-effective.

Start with 500 g of boiled potatoes.

Sprinkle in salt to taste and a spoonful of turmeric powder, mixing well.

In hot mustard oil, fry the marinated potatoes until lightly brown.

Add more oil, a couple of bay leaves, and cumin seeds to the same pan.

Toast in chopped tomatoes with a pinch of salt to help them soften.

When the tomatoes melt down, add ginger paste, turmeric, red chili, and cumin powder.

Bring back the potatoes and stir until coated in the masala.

Cover and cook.

Pour in rich coconut milk, cover again, and let it all come together.

In a large bowl, mix maida, a touch of salt, and ghee.

Slowly add warm water to form a soft smooth dough and let it rest for 20 minutes.

Roll out small dough balls, dip them lightly in oil, and roll into rounds.

Heat oil in a deep pan and slide in each luchi, pressing gently to puff up.

Fry the rest the same way and serve hot alongside the aloo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens