Luchi Aloor Dum

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Combine the all-purpose flour, semolina, sugar, and salt in a large mixing bowl for the luchi dough.

   Noin 2 min

2. 2

   Add the dough vegetable oil and rub it into the flour mixture until crumbly.

   Noin 2 min

3. 3

   Gradually add the warm water, kneading until a smooth, pliable dough forms. It should be firm but not sticky.

   Noin 8 min

   Kokin vinkki: Adjust water amount as needed; too much will make the luchi hard.

4. 4

   Cover the dough with a damp cloth and let it rest for at least 30 minutes.

   Noin 30 min

   Kokin vinkki: Resting helps the dough become softer and easier to roll.

5. 5

   While the dough rests, prepare the aloor dum: Heat the curry vegetable oil in a heavy-bottomed pot or kadai over medium heat.

   Noin 2 min

6. 6

   Add the bay leaf, cinnamon stick, green cardamom, and cloves to the hot oil and sauté for 30 seconds until fragrant.

   Noin 1 min

   Kokin vinkki: Be careful not to burn the whole spices.

7. 7

   Stir in the grated ginger and slit green chili, cooking for another minute until the raw smell disappears.

   Noin 1 min

8. 8

   Reduce the heat to low, then add the red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté for 30 seconds, adding a splash of water if the spices start to stick.

   Noin 1 min

   Kokin vinkki: Cooking spices on low heat prevents burning and enhances flavor.

9. 9

   Pour in the tomato purée and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.

   Noin 7 min

   Kokin vinkki: This step indicates the masala is well-cooked and flavorful.

10. 10

    Add the boiled and peeled baby potatoes to the masala, stirring gently to coat them evenly.

    Noin 2 min

11. 11

    Pour in the water, add the salt and sugar, and bring the mixture to a boil.

    Noin 3 min

12. 12

    Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly.

    Noin 20 min

13. 13

    Stir in the garam masala and remove from heat. Keep covered until ready to serve.

    Noin 1 min

    Kokin vinkki: Adding garam masala at the end preserves its aroma.

14. 14

    To make the luchi, divide the rested dough into 16-18 equal small balls.

    Noin 3 min

15. 15

    Lightly grease your rolling surface and rolling pin with a little oil. Roll each ball into a thin, small circle, about 10-12 cm in diameter.

    Noin 7 min

    Kokin vinkki: Avoid using dry flour for dusting as it can burn in the oil.

16. 16

    Heat the deep frying vegetable oil in a deep kadai or pan over medium-high heat until it reaches about 175-180°C (350°F).

    Noin 5 min

    Kokin vinkki: A small piece of dough should sizzle and rise immediately when dropped in.

17. 17

    Carefully slide one rolled luchi into the hot oil. Gently press down on the center with a slotted spoon to help it puff up.

    Noin 1 min

    Kokin vinkki: Do not overcrowd the pan; fry one or two luchi at a time.

18. 18

    Flip the luchi and fry for a few seconds on the other side until lightly golden brown and fully puffed.

    Noin 1 min

19. 19

    Remove the fried luchi with the slotted spoon and drain excess oil on paper towels.

    Noin 1 min

20. 20

    Repeat with the remaining dough balls, adjusting heat as necessary to maintain oil temperature.

    Noin 10 min

21. 21

    Serve the hot luchi immediately with the aloor dum, garnished with fresh coriander if desired.

    Noin 1 min