PHULKO LUCHI R ALOO CHORCHORI - PUFFED FRIED INDIAN FLAT BREAD & POTATO DRY CURRY

I have always been a fan of 'Luchi & Aloo Chorchori'. Today I come with this traditional, luscious and mostly cherished Bengali breakfast, "phulko luchi r aloo chorchori". "Luchi" is nothing but a puffed deep fried Indian flat bread made by maida, which is very similar to 'poori'. Luchis goes very well with a very mild spicy dry potato curry, seasoning with nigella seeds, a wonderful combo and great compliments to each other. In our childhood days, it was the staple breakfast on every Sunday morning. This dish is very appropriate for kid's lunch box too. Each and every child loves to eat this yummy dish and enjoys totally. Hope you will tryout this delicious and classic Bengali breakfast and relish it!

INGREDIENTS:
TO MAKE ALOO CHORCHORI:
500 gms Potatoes
1/2 tsp Nigella Seeds/Kalo jeera (kalonji)
A Pinch of Asafoetida
2-3 Green Chillies, Cut into Slits (if dish is only for kids, please omit it)
1/4 tsp Turmeric Powder
A Pinch of Red Chilli Powder (optional)
1/2 tsp Dry Roasted Cumin seeds & Coriander Seeds powder
1 tsp Sugar (optional)
3 tbsps Oil (preferably mustard oil)
Water as Required
Salt to taste

TO MAKE LUCHI:
2&1/2 Cups Maida/Plain Flour
3 tbsps Cooking Oil + Oil for Deep Frying
1/4 tsp Salt
Lukewarm water

METHOD:
HOW TO MAKE ALOO CHORCHORI:
Wash, peel and cut the potatoes in small cubes.
Heat oil in a wok. Add asafoetida, nigella seeds and slited green chillies in it. Saute for few seconds.
Add potato cubes in it. Keep frying till potatoes turn into golden colour.
Add turmeric powder, roasted cumin-coriander powder, a pinch of red chilli powder and salt in it. Mix thoroughly.

Add 2 cups warm water in it. Mix well. Cook it on high flame till it starts to boil. Reduce the heat now, cover and cook till potatoes are well cooked. Add sugar in it. It must be a dry curry, so need not any gravy in it. Turn off the heat now. Sprinkle roasted cumin and coriander powder on the top. Serve warm with hot 'phulko phulko' (puffed) luchi.

HOW TO MAKE 'PHULKO' LUCHI:
In a large bowl, add APF, salt, 3 tbsps oil. Mix nicely. Make a dough by using little lukewarm water. Knead it nicely to make a very smooth dough. Smear with few drops of oil and cover with a damp cloth, set it for 30 minutes.
after 30 minutes, knead the dough once again, and make 20 equal balls from it.
Grease each ball with a drop of oil. Flatten each and roll into a disc of aprx. 4"-5" diameter.
Heat oil to deep fry in a wok. When oil is enough hot, fry one luchi at a time. Press the luchi a little with a spatula to make them puffed perfectly, gently flip it to the other side. Each luchi will take 20-30 seconds to fry. Drain on paper towel to absorb excess oil from it.

Immediately serve hot 'Luchis' with 'Aloo Chorchori' and enjoy this popular and traditional Bangali delicacy!

NOTE: For making white luchi, use wheat flour/maida, but not All Purpose Flour. You may mix atta flour for healthier option.

Sending to: Guru’s Cooking Giveaway Kids Special ’13