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
