Luchi Aloo ( Kolkata’s version of Puri Aloo )

Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.

 

 

Luchi Aloo

Serves 4-6 

Ingredients:

1 kg aloo peeled, chopped, cubed

1 tsp. big and small black rai mixed (mustard seeds)

1 tsp. kalonji (black onion seeds)

1 tsp. jeera (cumin seeds)

1” ginger sliced and pounded in a mortar pestle with 1 green chilli

1 tsp haldi (turmeric)

Red chilly powder and salt to taste

4 plum tomatoes, chopped

1 heaped spoon dhaniya (coriander powder)

2 cups hot water

1 bunch chopped cilantro

Oil

 

Method:

• Heat 2 tbsp. oil in a wok on medium flame.
• Add 1 tsp. big and small black rai mixed (mustard seeds).
• Add 1 tsp. kalonji (black onion seeds).
• Add 1 tsp. jeera (cumin seeds).
• Add 1” ginger sliced and pounded in a mortar pestle with 1 green chilli.
• Add the cubed potato and mix well.
• Add 1 tsp haldi (turmeric)
• Add red chilly powder and salt to taste.
• Cook on slow fire with lid for about 10 minutes.
• Add 4 plum tomatoes, chopped
• Add 1 heaped spoon dhaniya (coriander powder)
• Cover and cook for 5 minutes.
• Add 2 cups hot water and allow the mixture to simmer on slow fire for about 20 minutes.
• Remove from fore and garnish with chopped cilantro and serve hot with luchis.
• Click here to make the “luchis” or puris