Luchi with Aloor Dum

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• 2 tbsp vegetable oil
• ¾ cup warm water
• 1.5 lbs potatoes, medium
• 1 whole onion, medium
• 2 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 1 tsp turmeric, cumin, and red chili powder

Instructions

1. 1

   Mix flour and salt in a bowl. Make a well, add oil, then gradually add warm water while mixing.

2. 2

   Knead until the dough is smooth and soft, about 8 minutes. Cover and rest 30 minutes.

3. 3

   Cut potatoes into 1-inch cubes. Slice onion into thin rings.

4. 4

   Heat 3 tbsp vegetable oil in a heavy pot over medium heat. Add mustard seeds until they crackle, about 30 seconds.

5. 5

   Add onion rings and sauté until golden brown, stirring occasionally, about 5 minutes.

6. 6

   Stir in ginger-garlic paste and cook until fragrant, 1 minute.

7. 7

   Add turmeric, cumin, and red chili powder. Stir for 30 seconds until spices bloom.

8. 8

   Add potato cubes and toss to coat. Pour in 1 cup water, stir, and bring to a boil.

9. 9

   Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes. Season with salt to taste.

10. 10

    Divide dough into 8 equal portions. Roll each into a thin 5-inch circle on a floured surface.

11. 11

    Heat 2 inches of vegetable oil in a deep skillet to 350°F. Test with a small piece of dough—it should float immediately.

12. 12

    Slide one luchi into hot oil. It will puff within 10 seconds. Flip gently and fry 20 seconds more until pale golden.

13. 13

    Remove with a slotted spoon and drain on paper towels. Repeat with remaining luchi.

14. 14

    Serve warm luchi alongside the aloor dum. Break luchi into pieces and use to scoop the curry.

Tools you’ll need

• mixing bowl
• measuring cups and spoons
• heavy-bottomed pot with lid
• deep skillet or wok
• deep-fry thermometer
• slotted spoon
• paper towels
• cutting board and knife
• rolling pin
• floured surface or silicone mat

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