Luchi , made of all purpose flour, originating fromthe eastern part of India mainly Bengal; and popular in the Indian states of WestBengal, Assam, Tripura and Orissa and neighborhood country like Bangladesh. It goes well with aloo bhaja. ghugni or kosha mansho.g As thereis no rice in this so during ekadoshi or any other worship, people believe inrituals are taking loochi as a meal with any other veg curry.Also during anyoffering to God, the main dish is also luchi-torkai.
Take an iron kadai and seasoned it by pouringoil in a high flame; let the smoke come out; then make it lower, now thepotatoes will not stick with the kadai body.Now throw some mustard seeds anddry chilies for tempering.
Once sizzle and tempered add the curry leavesand stir fry for two minutes.
Then add the Julian cut potatoes and stir fryfor 3-4 minutes
Add turmeric powder and salt mix it and fry itanother 2 minutes and cover the lid, and allow it to cook for 5-6 minutes insimmer.
Open the lid and mix it well and check that asingle potato is not stick witTa the pan.Take it out
How To make luchi
Add1 cup all purpose flour and 1 cup whole wheat flour in a big mixing boul, addpinch of salt and oil for moyan. Mix it for two minutes, then add water in twoto three stages and knead the dough and cover it wiyh kitchen napkin for 10-15minutes.
Now devide the dough and make 15 small spheresize balls.
Withthe help of a rolling pin make the ball flat with 4-5 inches circle.
Takea deep bottomed pan /kadai and heat oil in a medium flame
Dropthe luchi and deep fry it; While deepfrying the luchis, apply gentle pressure on it with the help of a jharnas/patula or skimmer, to get the perfect puffed luchi, once done on one side,then turn it over to another side