Aloo Luchi Recipe - Boiled and mashed potatoes mixed with maida to make the dough to make puris.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes ( आलू ) , Refined Flour

Cuisine : West Bengal

Course : Breads

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Aloo Luchi

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Aloo Luchi checkout Jammu Ka Aloo Anardana Parantha , Potato and Rosemary Focaccia . You can also find more Breads recipes like Vegetable Cheese Rolls, Parantha Hara Bhara, Meethi Puri, Capsicum Sweet Corn Parantha. Or try out these recipes from West Bengal Cuisine like Macher Chop, Charmuri, Aloo Posto, Tomato Chaatni.

Aloo Luchi Recipe Card

Aloo Luchi
Print

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Aloo Luchi

  • Potatoes boiled, peeled and mashed 2 medium

  • Refined Flour 2 cups

  • Ghee 1 tablespoon

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Mix together potatoes, refined flour, ghee and salt in a parat. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai. Divide dough into small equal portions and roll them into balls. Apply a little oil on the balls and roll them out into small puris or luchis.

Step 3

Deep fry luchis, turning sides, till equally done on both sides, ensuring they do not get coloured. Drain on absorbent paper. Transfer into a serving plate and serve hot.

How to make Aloo Luchi

Step 1

Mix together potatoes, refined flour, ghee and salt in a parat. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai. Divide dough into small equal portions and roll them into balls. Apply a little oil on the balls and roll them out into small puris or luchis.

Step 3

Deep fry luchis, turning sides, till equally done on both sides, ensuring they do not get coloured. Drain on absorbent paper. Transfer into a serving plate and serve hot.

Liked this recipes, Rate us :

Wishlist