We the Bengalis know the plain puris by a cuter name, “luchi”. For us, Luchi with potato curry is a fascinating combo for Sunday breakfast to kick start the lazy morning with an utmost luxury. The truth is that both the plain puris and the potato curry are individually very unassuming, still together they are very special and instantly create a magic. Luchis are equally lucrative with Dam Aloo and Mutton Curry too.
Ingredients for 10 – 12 luchi/puri :
- Plain flour – 1 cup
- Sunflower oil – 1 tbspoon
- Pinch of salt
- Luke warm water – approx. 1/3 cup
- Sunflower oil for deep frying (approx. 2 cup)
Ingredients for Alu Chachchori/Potato curry (serves 2) :
- Potato (large size) – 2
- Slit green chilli – 2
- Black cumin seed (kala jeera) – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Salt & Sugar to taste
- Cooking oil (preferably mustard oil) – 1 tbspoon
Procedure for Puris :
Mix together 1 tbspoon of oil, salt and flour very well in a large bowl. The process of mixing oil with flour for making puri or paratha dough is called “Moyan” in Bengali.
Then add lukewarm water to the flour, little at a time, to make a dough. Knead the dough with your hand until it is smooth in texture. Puri dough should neither be very soft nor hard.
Keep the dough aside for 30 minutes in an air tight container.
Then divide the dough into 10 or 12 equal parts and roll them between your plums to give flat round shape.
Now roll each flat ball into a circle (maximum 10 cm. in diameter) on a oily work surface.
Heat sufficient amount of oil in a pan over medium flame and fry the puris when the oil is moderately hot.
Procedure for Potato curry :
Peel and cut the potatoes into medium size cubes.
Heat oil in a pan over medium flame. Add black cumin seeds and green chillies. Saute for a while and then add potato cubes. Sprinkle over salt and turmeric powder and fry till the potatoes get half cooked. Then add 1 cup of water and sugar, give it a good stir. Cover the pan with a lid and let it cook for few minutes. Put the gas off as potatoes are completely cooked and gravy thickens. The gravy should not be very watery.
Serve hot hot puries with potato curry. 🙂