Sunday, March 17, 2013

Luchi - Hing deoa Alur torkari

"Luchi-alur torkari" is a all time classic combo for any's like Uttam-Suchitra pair..never can go wrong! I have always been a huge fan of this "Luchi-alur torkari" or "Luchi-alur dom". But my ma used to make it occasionally (our regular breakfast was "muri-alubhaja" or "chirer polao") unlike many other bengali-houses, where luchi-porota and alur dom/alur torkari was a regular Sunday breakfast. She used to make it on our (me & my sister's, as baba never liked luchi/porota if there is any alternative) demand or if there is any puja or occasion at home.
Things didn't change after my marriage also, as my husband does not fancy it much (though he loves stuffed paranthas).
So in one line, luchi-alur torkari or alur dom remained a special affair to me!!

Grown up watching my ma to make perfect beautiful white-round shaped "phulko luchi" and "ruti". It took me quite a few trials to learn how to make perfectly puffed luchi. And obviously practice makes this perfect. But anyone can make perfectly puffed luchi by following few simple tips.

  1. Use plain refined wheat flour/"maida" (if you want white luchi) and not all purpose flour. But you can mix "atta" flour for a healthier option.
  2. Use lukewarm water for making dough (though I do not use always). Knead the dough really smooth.
  3. Dough should not be either very stiff or sticky.
  4. Rest the dough covered for 20-30 minutes.
  5. Flatten "lechi"s evenly with rolling pin. Use few drops oil if it sticks to your rolling pin.
  6. Use enough oil for deep frying. 
  7. Oil temperature plays the most important part for perfectly puffed luchi. Oil should not be smoking hot or cold. Temperature should be moderated. If oil is very hot, lower the heat and wait till it comes to desired temperature. Or if it's cooled, increase the heat when needed.
  8. Press the luchi a little with a spatula to make them puffed perfectly.
If you take care of these basic things, perfectly puffed "luchi" is not that tough to make.

Ingredients for "Luchi":

  1. Refined wheat flour/ maida 2 cups
  2. Refined oil/ melted ghee (clarified butter) 2 table spoon (I prefer ghee)
  3. Sunflower oil for deep frying
  4. Salt 1/4 tea spoon
  5. Water (enough for making dough)
How to make "Luchi":
  • Sieve and and shift wheat flour in a mixing bowl. Mix with melted ghee/ refined oil. Use your hands for mixing. Add water to make a flexible dough (not too stiff or sticky). Knead it well for some times on a clean, smooth surface.
  • Cover the dough with cling wrap and leave it covered for 30 minutes.
  • Make small balls from the dough. And make round shaped "luchi" with a rolling pin.
  • Heat oil in a deep bottom pan. Fry "luchi"s one by one. Strain and keep them on a kitchen pepper.
  • I served "Luchi" with simple "Hing deoa alur torkari".
Ingredients for "Hing deoa alur torkari":
  1. Potato 2 medium (cut into small cubes and washed well)
  2. Tomato 1 large (chopped)
  3. Hing/ asafoetida few good pinch
  4. Whole cumin seed 1 tea spoon
  5. Dry red chilli 1
  6. Bhaja moshla (dry roast and coarsely ground cumin seed, coriander seed and dry red chilli)
  7. Salt according to taste
  8. Turmeric powder little
  9. Sugar according to taste
  10. Oil 2 table spoon
How to make "Hing deoa alur torkari":
  • Boil potato cubes lightly. Should not be mushy.
  • Heat oil in a pan. Add hing, cumin seed and dry red chilli. Stir till it's aromatic. Add tomato, turmeric powder, salt, sugar. Cook until tomato is soft and mushy.
  • Add boiled potato cubes. Give it few nice stirs. Add water. Bring it to boil and shimmer for 3-4 minutes or until you get a desirable consistency.
  • Sprinkle bhaja moshla while serving.

Enjoy your Sunday-morning in a classic bengali style :)

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