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Luchi Aloor Dum(Bengali Style Poori and Dum Aloo)

Moumita Malla
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Luchi Aloor Dum(Bengali Style Poori and Dum Aloo) RECIPE

Ask any Bengali about  their favourite  breakfast, they will shut their eyes and reply Luchi  Aloor Dum. This combination is a classic Bengali breakfast. Luchi or Bengali style poori  is a deep-fried flat bread made of flour or maida and aloor dum is nothing but dum aloo but here it is prepared  using  Bengali spices. With guests at home, traditional Bengali families love to serve this combo for breakfast . Normally,it is served  as breakfast  in the Sunday  morning  in any Bengali household.All family  members  sit together  and enjoy the Sunday morning  with this delicious  breakfast.

Recipe Tags

  • Veg
  • West Bengal
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Ingredients for aloor dum or dum aloo
  2. Baby Potatoes -500 grams 
  3. Onion -1 (make a paste using  grinder)
  4. Tomato-1 small or 1/2 big (chopped )
  5. Garlic Paste -1tbsp
  6. Ginger paste - 1tsp
  7. turmeric powder-1tsp
  8. Coriander Powder -1tbsp
  9. cumin powder - 1 / 2 tsp
  10. Kashmiri Red Chilli Powder -2 teaspoons
  11. Freshly Grounded Garam Masala Powder -1tsp  (dry roast 1 inch  1 piece cinnamon stick,cardamom 4,..and  grind )
  12. Bayleaf -1
  13. Coriander Leaves - 1 / 4cup (chopped )
  14. Oil -2tbsp Ghee  or Clarified Butter -2tbsp
  15. Ingredients for luchi or bengali style poori
  16. Madia /All Purpose Flour : 2 cups
  17. Vegetable oil- 2 tablespoons
  18. Ghee or clarified butter- 1 tbsps
  19. Warm Water -1/2 cup or more as required
  20. Cooking Oil -2 cups for deep frying


  1. How to make Aloor Dum or Dum Aloo
  2. Boil Potatoes with salt,you can boil it in open pan or in pressure cooker, if you boil in pressure cooker, switch off the gas the gas after  two whistle.Let then be cool,once it cool,peel the potatoes.If you are  not using  baby potatoes. .then you have to cut potatoes  in pieces.
  3. Heat oil and  ghee together in a deep bottomed pan on low flame. .add potatoes. .shallow fry the potatoes until light brown. .remove from heat and keep aside.
  4. Temper the Oil with bayleaf ..add onions paste , saute them until golden brown
  5. Add ginger garlic paste, cook for 2 minutes ,.
  6. Add chopped tomatoes,saute until oil gets separated
  7. Add turmeric powder, red chilly powder, coriander powder and cumin powder. ..mix and stir for 2 minutes. .sprinkle some water.
  8. Add potatoes. .mix with masala... add salt (you have already boiled potatoes with salt. .so be careful about adding salt)
  9. Add 1/4cup hot water..bring it to boil ...cook until 3/4th portion  of water will get evaporated
  10. Add garam masala and coriander leaves..cover with lid and cook for 2 minutes on low flame. Switch off the gas.
  11. Transfer into the serving bowl and enjoy with luchi or bengali style poori.
  12. How to make luchi or Bengali Poori
  13. Sieve the madia /all purpose flour with salt and make a well in the center.
  14. Pour the 2 tbsp of oil  and 1tbsp ghee in the well and mix with fingertips. Add a little warm water at a time to form a dough, knead well with hands.
  15. Once the dough is done, smear a couple of drops of remaining oil coat it. (Note : Oil will help avoid forming a crust)
  16. Cover and allow the dough to rest for about 10 minutes. 
  17. After that, knead the dough once again. Divide the dough into balls approximately 1" in diameter.
  18. Flatten each ball and using oil for rolling, roll into discs approximately 4" in diameter.
  19. Heat the oil in a deep wok like pot, wait until it is hot to test the oil, drop a small piece of dough, if it is hot it will float up immediately bubbling as it comes up to the surface. Now slowly slide the poori from the side of the pot into the hot oil.
  20. Deep-fry the luchi /madia poori .When it puffs up, turn it once on the other side. Fry for a minute and remove.
  21. Serve with Aloor Dum or Dum aloo

Reviews (2)  

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Milli Garg
Milli Garg   Jan-11-2018


Purbasa Pramanik
Purbasa Pramanik   Jan-06-2018

Excellent recepie

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