#Luchi Aloo

[dykrophone]

Favorite food?

bestie that is an impossible question:') i'm a hardcore foodie so choosing feel like disemboweling a body part

but some of my comfort foods: my mom's pasta, kara bun, parotta, pachipindi, aloo tikki chaat, onion dosai with orange chutney and jalapeno cheese dip, the burgers from burger singh (NOT king), tedhe medhe, frozen frooti, dry yippee noodles, kodubele, garlic naan + malai kofta, paneer things in general, kachodis, luchi + choler daal, the zingy parcel and the tacos from dominos, thattai, veg biryani (shut up it's a thing), cookies and cream ice cream, this chinese samosa thing they'd give at our old school, cheesy potato nuggets, mangoes!!!

pretty much anything with lots of spice, garlic, masala, onions and cheese:D

[we-the-chefs]

Homemade Treasures: Delicious Meals from Nearby Kitchens

In today's fast-paced world, finding time to prepare a wholesome, home-cooked meal can be challenging. Yet, the craving for authentic homemade food never fades. Whether it's the rich, diverse flavors of Bengali food, the hearty dishes from Bihar, or the vibrant, spicy treats from Rajasthan, there's something magical about meals that are prepared with love and care in someone's kitchen. If you're in Gurgaon, you're in luck—local chefs are bringing these delicious, traditional dishes right to your doorstep.

Savor the Flavors of Bengali Food

Bengali cuisine is a celebration of flavors and textures, offering a unique blend of sweet, spicy, and tangy tastes that captivate the palate. From the iconic Shorshe Ilish (Hilsa fish in mustard sauce) to the comforting Aloo Posto (potatoes cooked in poppy seed paste), Bengali food is known for its depth of flavor and aromatic spices. Imagine the joy of biting into a piece of freshly fried Luchi (puffed bread) dipped in a savory Cholar Dal (Bengal gram lentils) or indulging in a sweet Roshogolla after a hearty meal. By ordering homemade Bengali food, you get to experience these authentic dishes, prepared by someone who has mastered the art of traditional cooking.

Discover the Hearty Goodness of Bihari Cuisine

Bihari food is all about robust, earthy flavors that satisfy the soul. Whether it's the spicy Litti Chokha (roasted wheat balls with mashed vegetables) or the flavorful Sattu Paratha (roasted gram flour stuffed flatbread), Bihari dishes are both filling and deeply satisfying. These meals are a perfect reflection of the region's agricultural roots, featuring ingredients that are simple yet packed with flavor. If you're looking to enjoy the best of Bihari food without stepping into the kitchen, you can easily order authentic homemade Bihari dishes right here in Gurgaon.

Indulge in the Vibrancy of Rajasthani Food

Rajasthani cuisine is as colorful and diverse as the state's culture. Known for its rich use of spices and dairy, Rajasthani food offers a feast for the senses. From the buttery Dal Baati Churma (lentils, baked wheat balls, and sweet crushed wheat) to the fiery Laal Maas (spicy mutton curry), each dish tells a story of Rajasthan’s royal heritage. These homemade treasures are now available for you to order, bringing the authentic taste of Rajasthan straight to your table in Gurgaon.

Ordering Authentic Homemade Food in Gurgaon

The beauty of ordering homemade food lies in the authenticity and the love that goes into every dish. When you order from local chefs, you're not just getting a meal—you're getting a piece of their culinary tradition. Gurgaon is home to several talented chefs who specialize in authentic Bihari, Rajasthani, and Bengali food. Whether you're in the mood for something spicy, sweet, or savory, there's a homemade meal waiting to be delivered right to your door.

Why Choose Homemade?

Choosing homemade food means opting for quality, tradition, and authenticity. Unlike restaurant meals that can sometimes be mass-produced, homemade food is prepared in small batches, often with family recipes passed down through generations. It's this attention to detail and the use of fresh, local ingredients that make homemade food so special.

So the next time you're craving something that reminds you of home, consider ordering from a nearby kitchen in Gurgaon. Whether it's the comfort of Bengali food, the hearty flavors of Bihari cuisine, or the vibrant spices of Rajasthani dishes, there's a homemade

[sanjolispices]

Perfect to pair with Luchi, Polao or Khichri, trust Sanjoli premium Indian spices to bring out the best in your Dum Aloo !

[biju-the-seo-freak]

Discover the Best Indian Vegetarian Food

Leave a Comment / blog / By Biju Dash

Indian vegetarian food is a culinary tradition cherished worldwide for its diverse range of vegetarian dishes. It is a cuisine that has evolved over centuries and encompasses a variety of vegetarian dishes originating from the Indian subcontinent. The cuisine uses fresh and locally sourced ingredients such as vegetables, grains, legumes, and spices. Indian vegetarian food is renowned for its use of herbs and spices, which contribute to its unique flavors and aromas. In addition to its rich flavors and vibrant colors, Indian vegetarian food has a significant place in Indian culture and is deeply rooted in its religious and cultural practices. Vegetarianism is a way of life for many Indians and is believed to promote good health and well-being. The cuisine is also highly regarded for its health benefits, such as aiding digestion, providing important nutrients, and reducing the risk of many diseases. The article will give us a comprehensive guide to the best Indian vegetarian food options available.

North Indian Vegetarian Dishes

North Indian cuisine is diverse and flavorful, famous for its rich aromatic spices and herbs. Its vegetarian dishes are celebrated for their rich flavors and vibrant colors. Some of the most popular North Indian vegetarian dishes include Chole Bhature, a spicy chickpea curry served with deep-fried bread; Aloo Paratha, a stuffed bread made with mashed potatoes and spices; Rajma Chawal, a kidney bean curry served with steamed rice; Palak Paneer, a spinach and cottage cheese dish; and Dal Makhani, a lentil and bean dish cooked with butter and cream. These dishes vary significantly from region to region, with different states having unique vegetarian dishes.

South Indian Vegetarian Dishes

South Indian cuisine is popular for its healthy and nutritious vegetarian dishes, with rice, lentils, and coconut as key ingredients. Compared to North Indian cuisine, South Indian dishes tend to be lighter and less spicy. Dosa, a crispy pancake made from fermented rice and urad dal batter, is a popular dish that can be enjoyed anytime. Idli, a soft and fluffy steamed cake, is another staple breakfast dish in many South Indian households. Other famous dishes include sambar, a spicy vegetable stew, and rasam, a tangy soup. Bisi Bele Bath, a flavorful one-pot dish, is popular in Karnataka. South Indian vegetarian dishes vary greatly by region, with Kerala dishes incorporating coconut and seafood, while Tamil Nadu dishes utilize tamarind and spices.

East Indian Vegetarian Dishes

East Indian cuisine is a diverse blend of spices and flavors offering various delicious vegetarian dishes. Lentils, rice, and vegetables are some of the staple ingredients used in this cuisine. Luchi and Cholar Dal is a famous vegetarian dish from West Bengal made with deep-fried bread and sweet and spicy chickpea curry. Dhokar Dalna is another West Bengal specialty made with steamed lentil cakes cooked in tomato and onion-based gravy. Aloo Posto is a classic Bengali dish made with potatoes and poppy seeds that create a rich and creamy texture. Mishti Doi is a sweet and creamy dessert made from thickened milk and jaggery, while Chenna Poda is a dessert from Odisha made with cottage cheese and cardamom. East Indian vegetarian dishes vary in their ingredients and flavors from state to state and region to region, showcasing the region’s diversity of cultures and traditions. For instance, Assamese cuisine uses bamboo shoots and fish, while Odisha cuisine uses mustard oil and panch phoran in vegetarian dishes.

West Indian Vegetarian Dishes

West Indian cuisine features spicy and flavorful vegetarian dishes that reflect the region’s cultural diversity. Bold spices, vegetables, and grains are common ingredients in dishes like Pav Bhaji, a vegetable curry served with buttered bread, and Vada Pav, a deep-fried potato fritter sandwich with chutney and spices. Thepla, a Gujarati flatbread with fenugreek leaves and spices, and Dhokla, a steamed gram flour snack, are also popular. Undhiyu, a traditional Gujarati dish made with winter vegetables in a spicy masala, is a favorite during festive occasions. Regional variations exist, such as in Rajasthan with Dal Bati Churma, Gatte Ki Sabzi, Ker Sangri and Goa with Vindaloo and Xacuti.

Jain Vegetarian Dishes

Jain cuisine is a strict vegetarian cuisine that adheres to the principle of non-violence and respect for all living beings. Jains avoid consuming food that may harm living beings, including meat, fish, eggs, onions, garlic, and root vegetables. Jain Chole is a popular Jain dish made with chickpeas and asafoetida. Papad Ki Sabzi is made with papad in a tangy tomato and yogurt-based gravy. Pudina Chutney is a refreshing Jain-friendly chutney made with fresh mint leaves and cilantro. Khandvi is a savory Jain snack made with chickpea flour and yogurt. Fafda-Jalebi is a popular Jain breakfast dish in Gujarat that combines a crunchy fried snack with a sweet and syrupy dessert.

Where to Get the Best Indian Vegetarian Indian Food in London?

If you’re looking for the best Indian vegetarian food in London, look no further than The Famous Curry Bazaar. What sets Curry Bazaar apart is its commitment to using only fresh and quality ingredients, resulting in flavorful dishes. We offer a lot of vegetarian dishes from different regions of India, each with its unique blend of spices and seasonings. One standout dish at Curry Bazaar is the paneer tikka masala, which features tender cubes of paneer cheese cooked in a creamy, tomato-based sauce with a perfect balance of spices. Another must-try dish is the chana masala, made with chickpeas cooked in a fragrant blend of spices.

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Conclusion

Indian cuisine is a rich vegetarian dish source that reflects the country’s diverse culinary heritage. From street food to gourmet cuisine, there are numerous options. Popular Indian vegetarian dishes include Samosas, Chole Bhature, Masala Dosa, Palak Paneer, and Biryani. Vegetarianism is gaining popularity worldwide due to its health and environmental benefits, and Indian vegetarian food offers a variety of affordable and flavorful options. Indian cuisine also has the power to connect people across borders and promote mutual respect and understanding. To get started with Indian vegetarian food, try simple dishes like Daal and Rice, explore street food, experiment with spices, and be open to trying new things. So, go ahead, take a culinary journey through India, and experience the magic of vegetarian food!

[foodfunfantasy]

How about some desi Bengali Lunch today ⁉️⁉️⁉️ In Frame: Luchi, Choler Dal, Jhuri Jhuri Aloo Bhaja, Begun Bhaja, Rice, Phulkopi Roast, Pulao, Mutton Kosha and Salad 😋😋😋 . . . #food #bengalilunch #bengalifood #muttonkosha #luchicholardal #myplate (at Kolkata - The City of Joy) https://www.instagram.com/p/Cn8wifWvQH7/?igshid=NGJjMDIxMWI=

[foodeytube]

সহজ টিপস এবং কৌশল সহ লুচি, বাংলা ফুলকো লুচি রেসিপি। ঘরে বসে কীভাবে নিখুঁত বাংলা লুচি তৈরি করবেন তা শিখতে দয়া করে এই ভিডিওটি দেখুন। ধাপে ধাপে ভিডিও। How to make Luchi in Bengali. luchi,luchi recipe,fulko luchi,how to make luchi,phulko luchi,luchi puri,bengali luchi,phulko luchi recipe,luchi recipe bengali,luchi alur torkari,luchi aloo dum,luchi cholar dal,soft luchi,easy luchi,luchi puri recipe,luchi recipe video,bengali style luchi recipe,bengali luchi recipe,homemade luchi,bangladeshi luchi recipe,suji luchi recipe,fulko luchi recipe,luchi bangla style,luchi tarkari recipe,luchi vaja,sooji luchi,norom luchi by Foodey Tube

[jukti-torko-golpo]

পেটপুজো ২

After the streetfood moodboard I thought about making this classic Bangali food moodboard. These are just a few of the classics. Bangali cuisine boasts of a plethora of dishes.

[desi-culture-is]

(bengali) desi culture is IT'S PHUCHKA NOT "PANI PURI". IT'S LUCHI NOT "POORI". YOU DON'T PUT ALOO IN YOU BIRYANI? SHAAAAAMMMEEEEE

[hephaestiions]

5 + 33 for the ask game!

5: what's your favourite colour?

depends on whether we're talking keychains or bedroom walls, but shades of red, blue and grey are a general safe bet for whatever.

33: what do you typically have for breakfast?

hmm. bread and cheese with some kind of cold cut? or more typically indian dishes sometimes like aloo parathas or luchi & aloo dum (flatbread and a spicy potato preparation). then again, this is all only when i do actually make the effort to eat breakfast.

thank you for the ask, babe, now i'm craving parathas at 22:45 😂 <33

get to know me uncomfortably well.

[ishita18c]

Bengali & Their Taste Buds

The state of West Bengal & Bengalis is famous or well-known all over the world for their cuisine. Bengali foods are responsible for the uniqueness of Bengal's culture. The foreigners & also people from several states of India have just come to Bengal craving for Bengali dishes. The origin of this special Bengali cuisine is traditional. From Nawabs, Zamindars, sweet makers of villages to British officers, all are behind this delicious and famous Bengal cuisine.

As India has a diverse culture, every zone from the north to the south offers something special dishes when we talk about a variety of foods. But in the case of Bengali traditional cuisine, you get the opportunity to have non-vegetarian to vegetarian and mouth-watering sweet desserts as well. Bengali's love for fish dishes will never-ending, and you will not be able to see any kind of love for moreish fish dishes among any other community of the world.

There is an old saying “Breakfast like a King”. And Bengali is the real king in that matter. " Ak CUP-CHAA e Sokal ta Suru" Bengalis are happy to see or happy to start their day with Luchi (round and small in shape, deep-fried and puffed homemade bread), Kochuri (stuffed Luchi), Porota (triangular or round pan-fried homemade bread with or without stuffing) served with Alurdum (a spicy and extremely luscious dish made by the potato) & Daal curry. Without these fried dishes, you can also find some foods which are made of puffed rice like Muri, Khoi, Chira. You will still get in the village areas of Bengal the leftover rice called "Panta Bhaat" as a preferable breakfast dish of the villagers. Bengal's people never limit their breakfast to only these Bengali dishes. They also like to plump for South-Indian, Chinese, Italian & Fry-up or English breakfast during weekends, holidays or on special occasions.

Now come to "lunch like a Prince". A Bengali meal is something where you can find every taste from Bitter to Sweet. Vegetarian to Non-vegetarian dishes. They always start with something bitter like Sukto (a dish prepared with bitter vegetables & herbs) & something called like Shak or leaves (fried). Next is Daal with Bhaja, there are several types of grams called Mushur Daal, Mugh Daal, Chola & Motor Daal with Bhaja called Aloo Bhaja(finger chips), Begun Bhaja (fried brinjal), so on.

Bengali always find their happiness in non-veg dishes. Without any recipe for fish, there is incompleteness in Bengali cuisine. From Maacher dimer bora (deep-fried of fish eggs) to Maach er Jhol (fish stew), Fish Kalia (spicy gravy preparation of fish), Maach er Bhapa (Steamed fish), Ilish maach bhapa, Ilish maacher paturi, Chingri maacher malaikari, Chital maacher muitha, Tel Koi, Pabda maacher jhaal all these are very famous parts of Bengali cuisine. Bengali can't imagine their occasions without fish.

"Maache, Jhole Bangali".

Any meat items are always considered as Bengali's favourite dishes. Kosha Mansho (spicy & delicious preparation of chicken or goat), Kochi Pathar Jhol or Murgir Jhol also mouth-watering preparation of Bengali cuisine. Bengali never desired Sunday without meat dishes.

Other loveable items of Bengali are Bengali Sweets or Desserts (Misti). Mik is one of the important ingredients from which a plethora of Bengali sweets & desserts like Rassogolla, Payesh, Misti Doi, Rabhri etc. are made of.

Ms Chatterjee as a homemaker gave her opinion on Bengali cuisine. She said as a Bengali she preferred Bengali dishes the most but she also expresses her support for Mughai & South-Indians Foods. She has remembered some traditional dishes which were made by her grandmother, mother like Kochur Shak with Ilish Maacher matha, Echor Chingri, Potoler Dorma and so on. She thinks in this busiest life schedule sometimes Bengali women can't manage all these dishes all the time but that doesn't mean they don't like those to eat. She has mentioned some simple but tasty dishes like Alo Bhaja, Maacher Jhol, Daal which are always liked by Bengali.

The traditional & key ingredients of Bengali food culture are Shorsher Tel (Mustard Oil), & Deshi Ghee. Kashundi a special sauce prepared out of Mustard paste is served with fried items is very well-known to Bengali.

Bengal has a past with several rulers like Nawabs & Mughals & British, So that in their list of preferable dishes we can be the witness of the Mughlai dishes like Biriyani, Kababs and murg tandoor, Chinese dishes like Chinese soups, Chowmin, Chilli Chicken & as well as British baked confectioneries, chops and cutlets, continental and so on. Bengali is in the habit of having tea from the Christian community, and nowadays, Bengali proposes their gossip or starts a brainstorming discussion with a cup of tea.

According to Sarbari Chatterjee, Bengalis love their food. When a bunch of Bengalis get together, the conversation mostly revolves around food, football and politics.

When we speak of Bengali cuisine, fish and rice (maach-bhaat) come to mind. But Bengali cuisine isn’t as fishy as one thing. A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of the cuisine.

According to a report, it says that 98% of Bengalis are non-vegetarian and the rest of the people live on vegetables only.

Here is a graph on the vegetarian and non-vegetarian Bengalis.

Bengalis

Total

Non-vegetarian

2 %

Vegetarian

98 %

China Town, Park Street, BBD Bag, Dacre Street or Dacre Lane, Burabazar, College Street, Lord's more and so on places of Kolkata which are always in the mind of Bengali whenever they think about dishes which are different from "Bangali-Aana".

Bengali food is the concept of creativity & innovation which they styled from Breakfast to Dinner table.

[foodisloveeeeeeeeeeeeeee]

Luchi & Aloo Dum!❤️❤️❤️

[we-the-chefs]

Fish, Spice, and Everything Nice: Iconic Bengali Meals

Bengali cuisine is renowned for its delectable flavors, aromatic spices, and diverse culinary traditions. From succulent fish dishes to rich, spicy curries, Bengali foods offer a feast for the senses. If you're craving the authentic taste of Bengal, finding home food near me has never been easier, especially with the rise of home food delivery services. Let's dive into some iconic Bengali meals that will transport you straight to the heart of Bengal.

1. Shorshe Ilish (Hilsa Fish in Mustard Sauce)

Shorshe Ilish is the crown jewel of Bengali cuisine. This dish features the prized Hilsa fish, marinated and cooked in a pungent mustard sauce, giving it a distinctive flavor. The combination of mustard seeds, green chilies, and a touch of turmeric creates a mouthwatering dish that's best enjoyed with steamed rice.

2. Kosha Mangsho (Slow-Cooked Spicy Mutton)

Kosha Mangsho is a rich and hearty mutton curry that's slow-cooked to perfection. The succulent pieces of mutton are marinated in a blend of spices, including garam masala, ginger, garlic, and yogurt. This dish is a celebration of flavors and is often reserved for special occasions. Pair it with luchi (deep-fried flatbreads) or basanti pulao (fragrant yellow rice) for a complete meal.

3. Chingri Malai Curry (Prawn Coconut Curry)

This luxurious prawn curry is a favorite among seafood lovers. Chingri Malai Curry features plump prawns simmered in a creamy coconut milk sauce, flavored with aromatic spices like cinnamon, cardamom, and cloves. The result is a rich and velvety dish that's both comforting and indulgent.

4. Aloo Posto (Potatoes with Poppy Seeds)

Aloo Posto is a simple yet flavorful vegetarian dish made with potatoes and poppy seeds. The poppy seeds are ground into a paste and cooked with the potatoes, along with green chilies and mustard oil. This dish is a staple in Bengali households and pairs perfectly with hot steamed rice.

5. Mishti Doi (Sweet Yogurt)

No Bengali meal is complete without a sweet ending, and Mishti Doi is the perfect choice. This traditional Bengali dessert is made by fermenting sweetened milk, resulting in a creamy and slightly tangy yogurt. It's often garnished with a sprinkle of saffron or cardamom and served chilled.

Finding Bengali Foods Near You

With the increasing popularity of home-cooked meal delivery services, enjoying authentic Bengali cuisine has become more accessible. Simply search for home food near me to discover a variety of options that bring the flavors of Bengal right to your doorstep.

For those residing in Gurgaon, you might also come across services that allow you to Order South Indian Food Near Me in Gurgaon, providing a delightful culinary diversity. While South Indian food is different in flavor profile from Bengali cuisine, both offer a rich tapestry of tastes that are sure to satisfy your cravings.

Conclusion

Bengali cuisine is a delightful blend of spices, textures, and flavors that offer a unique culinary experience. Whether you're a fan of fish dishes, hearty meat curries, or comforting vegetarian fare, there's something in Bengali foods for everyone. Thanks to modern home food

[foodtrails25-blog]

Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.

Luchi Aloo is also served along with a Bengali sweet dish.

West Bengal is famous its rich heritage and culture. It’s literature, architecture, music, fine arts and of course Food. Almost every Indian is a fan of Bengali Sweets and these need no introduction. When in West Bengal especially Kolkata(Calcutta), one gets mesmerized by the variety of food the cuisine has to offer. Vegetarian or non-vegetarian no one can say No to the chatpata Bengali Khaana(food).

Few years back we had a brief stay in Kolkata. Rajeev got a good job opportunity and so we moved there from Mumbai but then we were there hardly for 4 months and again he got a great offer back in Mumbai and then we again had to move back with full bag and baggage. Oh.. that was one hectic time , as  my younger one was just a few months old. Shifting places when you have small kids gets too stressful. But then everything just passes by and you are left with good memories.

We too have some very good memories from the City of Joy in that brief period and especially with the food there. I still remember there was a small shop near a Sai Temple that we visited every Thursday. The man there made excellent Luchi Aloo and Gulab Jamuns.It used to be our dinner most of the Thursdays. I was first introduced to Luchi at this shop. Though it is a breakfast item but we used to enjoy it as our late evening snack/ dinner too.

What is Luchi Aloo

For those who do not know about this .. Luchi Aloo is like the Aloo Poori breakfast of Uttar Pradesh. Aloo Poori is one of the most popular breakfast or lunch item all over India. Be it Luchi Aloo or Aloo Poori nothing beats the taste when you have these freshly made on the streets..Luchi Aloo is a must make for all the Bengalis on their special occasions and festivals.

Luchi

Luchi Dough is made with All-purpose flour. To make it crispy, oil is added to the flour and flour is kneaded with water to soft dough. The rolled dough is then fried in hot oil. Crispy Puffed up luchis are served with spicy Aloo Dum.

Aloo with Panch Phoron

Popular version of Aloo or Potato gravy that is served with Luchis is Aloo Dum. A spicy potato preparation with spices and tomatoes. It is different from the Kashmiri Dum Aloo or Mughlai Dum Aloo or even Pesto Dum Aloo. If you search on net many different versions are there for Aloo Dum.

Bengali Cuisine is incomplete without mention of Panch Phoron. Panch Phoron is a spice mix that consists of Five Spices(Panch).. Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds. It is widely used in Bengali cuisine. With Luchi I have made Aloo using Panch Phoron spice, as we had it just like this way at the street shop in Kolkata.

I never had Luchis after we came back from Kolkata. Potatoes curries are something quite regular in my house and I make it in different ways.Rasewale Aloo Tamatar, Hing Wale Aloo, Dum Aloo, Aloo Matar, Sookhe aloo or Aloo with Panch Phoron.Potato is such a versatile vegetable and you can play around with the spices and ingredients while making any potato dish.This makes me realize so many dishes that I make for everyday meal are yet to be posted on the blog.

I made Luchi Aloo this weekend for Sunday Brunch and we all had a hearty and chatpata meal. Kids loved the crispy Luchis, though they pointed out the Pooris are different this time. Pooris are made with Atta but  since Luchis are made with all-purpose flour, I made the way these are traditionally prepared.

I am taking my Luchi Aloo to my Facebook group Foodie Monday Bloghop. Theme this week Bengali Cuisine was suggested by our lovely group member Sujata Roy. Her blog is a treasure of Bengali recipes. Not only Bengali but also lot of healthy cakes and sweet recipes that there.If you want some healthy bakes or authentic Bengali sweets and desserts do bookmark her blog.. Batter Up with Sujata.

Luchi recipe is adapted from her blog. I have an eye on few of her Bengali desserts too. For the original Luchi recipe click here..

So, let’s see now how I make Luchi Aloo..

Luchi Recipe

Luchi

Deep Indian Fried flatbreads made with All-purpose flour, speciality of Bengali Cuisine. Learn how to make Bengali Luchis.

2 Cup All-Purpose flour

1 tsp Salt

Oil for Frying

Mix salt, whole wheat flour and oil in all-purpose flour. 

Rub the flour with fingers, so that the oil incorporates uniformly in flour and it resembles bread crumb like coarse mixture.

Knead to a stiff dough using water.Cover and keep aside for 10 minutes. 

Divide the dough into small tennis ball sized portions. Roll each portion into a small circular disc. Refer the pic for the same. Similarly roll all the dough portions. 

When ready to make, heat oil for frying ina kadhai or heavy bottomed pan. 

For frying, heat enough oil in kadhai or heavy bottomed pan.

Drop a small dough portion when it rises instantly,deep fry in hot oil. till golden brown. 

Serve hot with Aloo Dum or any potato gravy and it even goes well with Chole Masala. 

Panch Phoron is available at Indian grocery stores if you are out of India.

If not, you can take equal amount of Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds, mix and use as required.

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Aloo with Panch Phoron

Aloo Dum with Panch Phoron

Bengali style Aloo Dum..spicy potato curry with Panch Phoron or five spice mix. Learn how to make Bengali Style Aloo Dum with Panch Phoron. No-onion, no-garlic Potato recipe.

10-12 Baby Potatoes

2 Tomatoes(Medium)

Ginger piece(small 1/2")

1-2 Green Chillies (optional)

1 tsp Red Chilli Powder as per spicy tolerance (optional )

1 tsp Panch Phoron spice mix

1/2 tsp Asafoetida/Hing

1-2 Bay Leaves

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

Salt as per taste

2 tbsp Mustard Oil or any good vegetable Oil

Boil and peel potatoes. I have used baby potatoes, you can use big potatoes and halve them.

Puree ginger, green chillies and tomatoes.

In a kadhai, add mustard oil, heat it till it’s smoking point. Switch off the gas and let it cool a for 1-2 minutes. 

Add panch phoron spice mix and hing, when the seeds crackle, add tomato puree.

Cook tomato puree for 2-3 minutes, then add cumin powder, coriander powder, garam masala and sugar. Cook for few minutes till the masala leaves oil.

Add potatoes and mix well. Masala should coat the potatoes. well. Add 1/2 -1 cup water.

Cover and cook for 5-10 minutes. Keep the consistency of curry as per your liking. I made it on the drier side as we I also had made Chole Masala along with it. 

Garnish with finely chopped fresh coriander leaves. Serve hot with Luchis or Pooris. the se go well with rotis or paranthas also. 

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Do make Luchi Aloo my way and enjoy a hearty Bengali Brunch this weekend. The spice level in Aloo  curry can be adjusted as per your taste..

Aloo with Panch Phoron can also be also be enjoyed with Pooris. Paranthas or with fresh hot Chapatis. Add more water and keep the gravy with potatoes,it can be relished with Fresh Mint and Peas Rice Pulao or simple Steamed Rice.

Give your feedback how you liked and if you have any queries do write to me.

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If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

      Luchi Aloo Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.

[bengali-food-tales]

Aloor Luchi ar tok jhal misti aloor torkari: The usual Sunday morning breakfast ritual of my Home, Luchi and aloo dum. Today I have prepared aloo puris (Bengali style alur luchi) and aloo dum made of ajwain (carom seeds) , curry leaves and dry mango powder (aamchur powder). We Bengalis follow these sort of rituals on Ekadashis also, in other words we have these sort of vegetarian food (no onion no garlic) on Ekadashis as we fast on these days by avoiding foods like rice and nonvegeterian cusines. Aloor luchi (alu puris) are made of grated potatoes mixed with finely chopped green chillies and corriender leaves and mustard oil. Ginger paste and cumin powder can be used, though optional. Salt and sugar to taste. All kneaded well with all purpose flour and made a perfect dough. Puris made out of it are deep fried in olive oil. It tastes crispy and crunchy. These puris are so tasty that it can be served as it is with any chutney or sauce. A side dish is not required always with this puri. . . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #foodie #instacooking #instafood #instagram #food #foodfood #foodphotography #foodporn #foodgasm #foodblogger #foodceleb #kolkatafoodbloggers #vegan #kolkatafoodie #shoutout #vegetarian #homemadefood #calcuttacacophony #thecalcuttatalkies #kolkatasutrafood #thekolkatabuzz #thekolkatavibes #bongconnection #sundayvibes #bangalirbangaliana https://www.instagram.com/p/B2s1Jv9l_rl/?igshid=u0432lnc96lg

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Wednesday, September 8, 2010

Ore Bengali………tui Khabar er Sera

Ore Bengali………tui Khabar er Sera

The meaning of the above phrase: Oh! Bengali……you are best in Food culture…you are best in Football…you lost your everything……..in spending on foods and parties…..

It was a very old saying about a Bengali babu. Food has always been a weakness for Bengalis. In those days Bengalis used to spend a large amount of money just for the sake of food. A Bengali babu has never hesitated in throwing a party to others, and if for the sake of it, they had to exhaust all their wealth they never did minded at all. Not only in marriage ceremonies, any occasion to them was a party time and in these parties lavish expenditure on food reduced many to a popper. Bengalis have been winners in all the delicacies they have presented to the world. Not just mutton, fish and vegetables but the variety of confections and array of fruit dishes have always overawed the gluttons of the world.

Fish has always played an important role in Bengali culture.”Maach Bhhat Banaye Bangali” or “Mache bhate khanate Bengali” these phrases describes the intimacy of fish in Bengali culture. Also it should be noted that fish is very nutritious as well as it’s a good source of protein. It is the most reliable source of protein for over one million people all over the world. Fish is among the most common food allergens.

There are lots of variety of fish that adheres to the Bengali culture. The most famous being Hilsa fish (Ilish) and Lobster (Golda, Bagda).Other famous fish includes Tengra, Parshe, Pabda, Gurjawali, Arr,Gule,Pakal,Kajri,Telapiya…..to name a few.

Some famous fish dishes include Ilish macher sorshe paturi(Hilsa fish in mustard curry binded in banana leaves), ilish maach bhappe(Steamed Ilish),ilish mach kancha kumror jhool(Hilsa with pumpkin),Ilish macher kaachkola diye jhool(hilsa fish with kacha kela),Daab chingri(Prawns with Coconut),Chitol macher Muitha(Chitol fish recipe),Mourala Batichochori(Mourala delicacy), Rui Macher Golap Soru(Fish and Rice cooked together), Koi Macher er horogouri , Koi macher Ganga Jamuna…..and lots of more.

In both parts of Bengal (West Bengal and East Bengal-Bangladesh) fish forms the main recipe. Typically in Bangladesh there is special variety or style of cooking fish. Particularly Chattagram (Chittagong), Lakhipur

these sea facing areas dry up the fishes and cook them with Brinjal and potatoes. This variety is known as “Shutki”. It is a complete East Bengal delicacy. In Dhaka people are more fond of Hilsa and other fishes. In fact the most famous recipe of fishes comes from Dhaka.

A Bengali marriage without fish dishes is incomplete. In marriage special fish dishes include “Rui Macher Kalia” (Rui Fish Curry), “Macher Matha diye Dal” (Dal with Fish Head), “Bhetki Paturi” (Bhetki in Mustard Sauce), “Chingri Macher Malaikari” (Prawns in Coconut curry), “Rui Posto” (Rui in Khus Khus curry), “Ilish Paturi” to name a few. In modern days new dishes like Fish Butter Fry or Fish Orley are also considered.

Fish apart from being taken as food is also considered to be pious. In Hindu culture it is widely used during Saraswati Puja (Jora Ilish’er Bhog). In famous Kali Temple in Kolkata as well as in Dhakeshwari in Dhaka fish is offered to Devi Kali. Fish is often considered as Lakshmi according to Hindu Tradition. In Bengal, before going out of their homes people like to see a fish as because it is considered a lucky one.

Apart from fish, Mutton is a favourite food of Bengal. Some of the mutton dishes include “Kosha Mangsho”( Mutton Curry), “Koch Pathar Jhol” (Mutton Thin Curry), “Mutton Chap in Bengali style”, “Mangshor Jhol” (Mutton Stew) , “Bhojoharir Mangsho” (Mutton dish by Famous imaginary Bengali cook named Bhojohari Manna), “Mangshor Patla Jhol” (Special Mutton Curry) , “ Mutton Dakbanglo” (A dish of Mutton Served during the British Raj), to name a few. Mutton is a must in a Marriage. Mutton is offered to Devi Kali by giving ‘Bali’ to the Devi. So in religion it takes an important place.

Chicken does is not included in traditional Bengali food list. In olden days Hindus of Bengal strictly avoided chicken. But Muslim Bengalis used to have chicken. But with the advancement of days people started to take up chicken. Also with the rise up in cost of mutton chicken is a replacement for mutton.

Favorite chicken dishes includes “Murgir Jhol” (Chicken Curry), “Kosha Murgi” (Chicken Dry Curry) ,” Bon Murgir jhol” (Jungli Murga) to name a few.

Other Non-Veg foods includes Crabs (Kankra), Moluscles (Geri). There is a famous crab dish called “Digama sahib er Kankra”. This crab dish was eaten by Vasco Da’ Gama.

Beef forms an important part in Muslim Bengali culture. During Bengali New Year they cook a very special dish known as “Goru kalia”. Also favorite beef dishes include “Beef Kosha”, Beef Cutlet”, “Beef Chop”. “Beef Biriyani” …to name a few.

There is lot of Non veg Bengali foods. But there are lots of veg foods too. These Bengali veg foods are very important. In a typical Hindu Bengali home a widow is forbidden to take Non-veg foods. So, it forms an important diet for a Hindu widow. Some great traditional Bengali veg foods include “Potoler Dolma” (Parval preparation), “Dhoka Dalna” , “Labra” (Mixed Vegetables) , “Ghoogni”(Matar Sabji), “Aloor Dum”, “Niramish Chochori” (Mixed Vegetables) , “Lau Borir Ghanto”(Lauki with Bari), “ Mulo Ghonto”, “Cholar Dal” (Chana Dal), “Sona Muger Dal”(Moong Dal), “Mochar Ghonto” , Shukto, to name a few.

A very famous dish in Bengal is Posto (Poppy seeds). It can be made with Vegetables like Aloo, Cauliflower, Bhindi, Taru…etc It is also prepared with Mutton, prawns or Chicken. Bengalis really love posto.

Biriyani is not a traditional food in Bengal but Pulao is prepared in al over Bengal. Although, In Dhaka-Bikrampur there is Biriyani called Dhakai Biriyani. In Bengal people used to take just plane rice and Mutton or fish. Khichri (Khichuri) forms a very traditional food in Bengali culture. It is taken during the monsoon season with Beguni or Ilish Bhaja and pappar, Achar. Kichuri is also served as an “Asthumi Bhog” during the famous Durga Pujas.

There are varieties of breads and snacks or starters in Bengali. Luchi is the most famous bread. It is served traditionally with “Kosha Mangsho” or Aloor Dum or Cholar Dal. Dhakai Paratha is a famous paratha variety. Paratha in Bengal is also served with “Kumro’r Chakka” (Pumpkin Sabji). Snacks include “Beguni, Allor Chop, Mochar Chop, Kabiraji, Hingche Chop, Cutley”…..and lots of more.

There are lots of varieties of chutneys is prepared in Bengal. This includes Chalta Chutney, Mango Chutney (Fatik Jhol), Amra Chutney, Jalpai Chutney…and many more.

Bengali sweet is famous all over the world. In whole of Indian subcontinent no other place for sweet. The traditional Rassgulla (Rossogolla) was first invented in Dhaka by Nabin Chandra Das in 1765 AD. However in 1782 when he shifted his base to Kolkata, Rasgulla became a part of Kolkata. In 1852, Bishnu Charan Guin invented a sweet and named it after Lord Canning’s Wife Lady Canning. With the passage of days it camed to known as “Ladicanne”. Other sweets include Dahi(Doi)(Molla Chowk), Monohara(Janai),Lengcha(Shaktigarh), Rosmalai(Commila), Pantua(Ranaghat),chomchom(Kolkata),Jora Mundi(Krshnanagar),ChanaBora(Midnapore),Golap Papri,Suji Halua,Sandesh(Dhaka , Kolkata),Patishapta(Faridpur),Payesh(Kheer), Zarda, Pithe(During Winters),Shor Bhaja(Murshidabad)…and there are lots of lots of more. These are just a few.

At the end of everything Pan formed an important ending of a Bengali feast. Pan is traditionally served with Chun (Chuna), Khair (Katha), Supuri (Supari), Mitha Masala, Chaman Bahar, Elaichi, Gulkand, Chatni.

Some Famous Dishes from Different Districts of Bengal:

Ilish Paturi (Dhaka-Bikrampur).

Chitol Mitha and Kalia (Faridpur).

Shutki (Chittagong, Narayanganj, lakhipur, Noakhali, Barishal, Patuakhali).

Mangsho kosha (Kolkata)

Chingri Bhate (Murshidabad).

Chingri Malaikari (West Bengal).

Ilish Bhate (Mymensingh , Sylhet)

Dhoka (West-Bengal)

Posto (Bengal)

Kopi Chochori (Tangail).

To name a few……………………………………………

But in these days people are too busy to make this preparation. So, they are inclining towards these bogus pizza and burgers. New generations are totally unaware of these foods. They even, haven’t heard the names. Bengal is losing its culture and if it goes on in this manner, it will not take too much time when these foods will be in the pages of history. However, apart from Bengali foods Bengali are now consuming varities of food. Including Punjabi, Chinese, Italian, Mexican…etc

“Ore Bengali roili na je tui Bengali…..maach bhat chere dhorli le je biliti khana”

(Oh! Bengali……..you are no longer a Bengali……..For the sake of continental food you have forgotten your culture. You have stopped eating Fish and rice for the sake of Pizzas and Burgers).

Post Contributed By:

Mrinal Kanti Chakraborty

Contact Cell: +0918335020843

Mrinal Kanti Chakraborty

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