Luchi, cholar daal, aloo bhaja
Luchi, cholar daal, aloo bhaja
Cooking Instructions
- 1
Potato Fry Recipe : Chop potatoes along with skin into small pieces.
- 2
In a wok heat one tablespoon of oil and add kalonji, 1-2 whole red chillis and a pinch of aesofotida. When kalonji begins to splutter add the chopped potatoes. Add salt and turmeric. Mix well and cover the pan. After 2 min, stir again and add 1 teaspoon of sugar and red chill powder. Mix again and cook with the pan covered. Put off the flame when the potatoes are properly cooked.
- 3
Chana Dal or Yellow gram curry: Soak chana dal in enough water for 30 min. Pressure cook the dal with 1 bay leaf, pinch of salt and aesofotida.
- 4
When the dal is cooked, heat ghee or clarified butter properly in another pan and add cumin seeds, bay leaves and 1-2 whole red chillis. Pour this mixture over the previously cooked dal. Add sugar and a pinch of turmeric and bring it to boil. This is prepared slightly sweet in taste. Remember we added salt while cooking the dal in the first step. Continue boiling till water gets evaporated and the dal is thick in consistency.
- 5
Puri Recipe : Mix both the flours, 2 teaspoons of oil and 1 teaspoon of salt properly. Add little water at a time and make a dough. Cover it with a napkin and keep aside for at least 30 minutes.
- 6
Again press the dough properly and make small balls by dividing the dough equally. Now using a rolling pin and little oil roll out each ball into small circular shapes. Deep fry them one at a time on a medium to high flame. The puries won't absorb excess oil and will be fluffy and soft.
- 7
When all the items are ready, serve hot along with bengali sweets.
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