Luchi with Aloo Dum

Ingredients

• 2 cups (250g) all-purpose flour (maida)
• 2 tablespoons ghee
• 1/2 teaspoon salt
• 3/4 cup (180ml) water
• Vegetable oil, for deep frying
• 1 lb (450g) small potatoes, boiled and peeled
• 2 tablespoons mustard oil or vegetable oil
• 1/2 teaspoon panch phoron (Bengali five-spice)
• 1 teaspoon ginger paste
• 1 tomato, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon sugar
• Salt to taste
• 1 cup (240ml) water

Before you cook

• Boil the potatoes until just tender, then peel and halve them.
• Chop the tomato.
• Mix the flour, ghee and salt together for the luchi dough.

Steps

1. Gradually add the 3/4 cup of water to the flour mixture and knead into a smooth, firm dough.
2. Cover the dough and let it rest for 20 minutes.
3. Divide the dough into 12 equal balls.
4. Roll each ball into a small, even circle about 4 inches wide.
5. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
6. Slide a rolled circle into the hot oil and gently press it down with a slotted spoon until it puffs up.
7. Flip and fry for 30 seconds more until lightly golden, then drain.
8. Repeat with the remaining dough circles.
9. Heat the mustard oil in a separate pan over medium heat for the aloo dum.
10. Add the panch phoron and let it sizzle for 30 seconds.
11. Stir in the ginger paste and chopped tomato.
12. Cook for 4 minutes until the tomato softens.
13. Add the turmeric and chili powder and stir for 30 seconds.
14. Add the boiled potatoes and toss to coat them in the spices.
15. Pour in the 1 cup of water and stir in the sugar and salt.
16. Simmer for 10 minutes until the curry thickens slightly.
17. Serve the hot luchis alongside the aloo dum.