Luchi and allurdam

Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Sasthi is the first day of the five day celebration. Some wonderful recipes to refer to serve your family. 

Ingredients :

For Luchi:

• 500 grms Flour.
• 2 tbl spoon refined oil.
• Salt according to taste.
• Warm water to knead the flour.
• Oil to fry.

For Aloo Dum:

• 1 lbs baby potatoes or medium sized potatoes quartered 
• 1 small onion grated (drain the juice and reserve) 
• ½ cup tomato puree 
• ¼ cup thick yogurt 
• 4 green chilies 
• 1 tbsp ginger minced fine 
• ¼ tsp cmin seeds 
• ½ tsp turmeric powder 
• 1 tsp red chili powder 
• 1 tsp sugar 
• 2 tbsp oil 
• 1 tbsp ghee 
• 1 bay leaf 
• 1-1/4 tsp salt or according to taste 
• Fresh coriander leaves for garnish (optional) 
• Garam masala 

Preparation :

1. Boil and peel the potatoes. 
2. Prick the potatoes with a fork to punch some holes all around for even cooking 
3. Sprinkle ½ tsp salt and ½ tsp turmeric and keep aside. 
4. Roast the spices and cool them. 
5. Heat 2 tbsp oil and fry the potatoes till golden. Drain and transfer to a plate. 
6. In the same pan, add ½ tbsp ghee. 
7. Season with bay leaf and cumin seeds 
8. Add 1 finely chopped green chilli and minced ginger 
9. Add grated onion and fry till the onion is nicely golden brown. 
10. Add half the garam masala, rest of the turmeric, sugar and red chilli powder 
11. Saute well and then add tomato puree 
12. Once the oil start leaving sides, lower the flame and add yogurt Saute well. 
13. Add potatoes. Check for salt and add more according to taste. 
14. Add 1 glass of water and bring to boil (You can add the onion water at this point) 
15. Simmer and cook for 15 minutes. 
16. The gravy should look creamy. 
17. Add rest of the ghee, reserved garm masala and remaining green chili slit. 
18. Garnish with fresh coriander leaves (optional, I didn’t use). 
19. Knead 500gms of flour, 4 tbl spoon of oil & salt according to taste with warm water. Make small balls. Flatten them into round chappatis. Deep fry them.