Bengali aloo dum with luchi

Diwali is a special occasion for family, new clothes, sweets, snacks meeting cousins, friends. We do puja in the morning in our homes. Many burst crackers. But my kids have stopped bursting crackers 6 years ago and so I don't buy them anymore. Not even sprinklers! Thank God! My kids have realised the value of 'say no to crackers' as it creates air pollution and force little children to child labour (at Shivakashi)

We light small clay diya by pouring gingly (til) oil and cotton wick. Plus decorate balcony with small glittering lights.

Coming to breakfast its always idli, chutney and other sweets and savouries made at home.  While I stick to cornflakes rest of the family enjoy hearty breakfast.

Dinner preparation is on its way. We enjoy Bengali cuisine. The subtle taste of mustard oil and mustard in most of the dishes makes it our favourite.

Bengali aloo dum(alur dum) with luchi(puri)

Ingredients

Medium sized potato 4
Oil for deep frying potatoes (add a little salt before frying potatoes, so that potatoes become crisper)
Onion 1
Tomato 1
Green chillies 2
Salt as required
Ginger a small piece
Garlic a few pods
Green peas a handful
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Tej patha(bay leaves) 1
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Jeera powder 1/2 tsp
Ajwain 1/4 tsp
Kalonji 1/4 tsp
Cinnamon a small stick
Fennel 1/4 tsp
Coriander leaves chopped 1 tsp
Mustard oil 2 tsp

Tips

Select potatoes that cook well, we are going to deep fry them.

Use fresh peas if available, I used frozen.

Method

Wash, peel and chop potatoes into large cubes, keep it in water, drain and deep fry in salted oil. I add a pinch of salt in oil for potatoes to become crispy. Remove from oil and place it on kitchen napkin. Let it absorb all excess oil, if any.

Roughly chop tomato, onion, garlic green chillies and ginger, use little oil and saute until onion turns translucent. Use a mixer grinder to make a paste. Keep aside.

Thaw green peas if its frozen.

Pour mustard oil in pan add ajwain, fennel, kalonji and bay leaf. Once they emit aroma add tomato onion paste, saute for a while, add green peas and gently mix in aloo,turmeric powder and red chilli powder. Add 1 cup of water, let it boil add garam masala, jeera dhaniya powder and salt. Close lid and cook for one whistle. Off stove. Garnish with chopped coriander leaves and serve hot with freshly made luchi(puri) 

Luchi(puri) 

Whole wheat atta 2 cups

Achar masala with mustard oil 2 tsp(I used oil from avakkai (aam ka achar) 

Ajwain 1/2 tsp

Turmeric powder 1/2 tsp

Salt as required 

Chopped coriander leaves 1 tbsp

Coriander powder 1/4 tsp

Jeera powder 1/4 tsp

Chiroti rava 2 tbsp

Oil for deep frying 

Tips

Knead luchi(puri) dough just 10 minutes before making. 

Use less water to knead dough. It should be harder than roti dough 

Roll out 10,15 luchi's and keep oil for frying. 

Keep kitchen napkins ready, once puri deep fried we will use napkins to extract excess oil from puri. 

Method 

Keep kadai in medium flame, once its hot carefully immerse puri and allow it to puff. Use ladld to pour hot oil and flip puri. Fry until crispy golden brown. Remove from oil place it on kitchen napkins, allow excess oil to be absorbed. Serve hot with aloo dum.