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bengali phulko luchi aloo chorchori

Bengali Phulko Luchi With Aloo & Kumro Chorchori

Bengali luchi with Aloo chorchori. Bengali deep fried breads served with stir fried potatoes and pumpkins.
Recipe Cuisine Bengali
Keyword Bengali Poori Aloo Sabzi, Luchi Aloo Chorchori
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Recipe Ingredients

Bengali Luchi / Poori

  • 1 1/2 cup Maida /refined flour
  • 1/2 cup Whole wheat flour , optional
  • 1 tbsp Ghee / refined oil to knead
  • Salt a small pinch
  • Oil for deep frying
  • Warm water as required to knead

For aloo chorchori / potato stir fry

  • 3 Potatoes medium size
  • Pumpkin : cut into thin strips around half of potato quantity
  • 3 tbsp Refined oil
  • 1/2 tsp Nigella seeds
  • Turmeric powder ; a large pinch
  • Salt to taste
  • 1/2 tsp Sugar
  • 2-3 Green chillies cut into slits

Recipe Instructions

For making luchi

  1. Here I am giving you the option of adding whole wheat flour to the dough. But if you want pure 100 % maida luchi, then do not add whole wheat flour to it.
  2. In a wide bowl, sift the flour and salt together. Add the required amount of oil/ ghee to knead. Usually one tbsp is enough, you can add little more to make it more flaky.
  3. Rub the ghee/ oil into the flour thoroughly till the flour looks like bread crumbs.
  4. Keep lukewarm water ready for kneading.
  5. Add the warm water in stages, little at a time to knead the dough.
  6. It will take around 15 minutes to knead the perfect dough for luchi.
  7. Dough will be smooth, little stiff but pliable that is it will readily yield to the pressure of your fingers.
  8. Cover the dough with a damp cloth and let ti stand for half an hour.
  9. Heat enough oil in a deep bottom kadhai (they are the best to fry the luchi).
  10. Knead again the dough lightly and divide the dough into small portions. Usually portions are of walnut size., smaller than what you do with regular roti dough.
  11. Grease well your rolling pin and your surface on which you will roll out the dough.
  12. Add a drop of oil into the dough and start rolling it out and makes small round shape disc. Because of oil you will be able to roll out only in one direction at a time. To make it round, keep rotating it with your hand till it is rolled out medium thin (do not make it too thin).
  13. If the oil is ready, you can right away start with the frying process, else keep them separately on a greased plate covered with a kitchen towel.

  14. How to check if oil is ready - tear a pinch of dough and drop it into the hot oil. If it immediately floats on the surface, then oil is ready. If it is still at the bottom of the kadhai and coming slowly to the surface of oil, then oil is not ready, it will take another 5 more minute. You need to do this thing many times to adjust the heat of the oil in order to get perfectly puffed up luchi.

  15. For deep frying the luchi, we need hot oil but not smoking oil. Once the oil is ready, drop the rolled out disc gently into the oil, and it will immediately puffed up beautifully. Gently turn it over with slotted ladle and fry the other side for 30 seconds or like.
  16. Drain it immediately on absorbent kitchen towel. Finish the rest of the dough like this.
  17. Serve hot.

To make aloo chorchori with pumpkin

  1. Traditionally aloo chorchori contains only potato but as I have stated in the blog post that we add pumpkin also, to minimize the carb intake.
  2. If you want you can skip the pumpkin entirely.
  3. Wash and peel both the potatoes and pumpkin and cut them into longish strips, that is lengthwise or wedges not exactly julienne.
  4. Heat the oil in a kadhai or frying pan. Temper the oil with the nigella seeds, add the potatoes and pumpkins (if using).
  5. Throw in some green chillies slit from the middle.
  6. Sprinkle salt and turmeric (you can skip it too)
  7. Let it fry on high heat till all the vegetables are lightly browned and well sautéed.
  8. Lower the heat to the minimum and cover the pan with a tight lid.
  9. Let it cook through in its own steam. We do not add water while making any chorchori.
  10. It will take another 15-20 minutes.
  11. Once done, sprinkle a pinch of sugar and give a nice stir. Switch off the heat and keep it covered. Keep it for another five more minutes till the sugar dissolves.
  12. Serve it warm with phulko luchi or paratha.