Today I post Aloo Posto with Flat bread Luchi; both are the part of Bengali Cuisine Platter. As per BM 22, I choose West Bengal theme sp prepare luchi with aloo posto. Under this recipe aloo posto is dried stir fry dish which prepared with deep fried potato and poppy seeds. On the other side, Luchi is Bengali Flat bread just like puri in North side.
In Bengali meal, I prepared khichuri, lauki ka dalna, aloo posto with luchi and baigan bajja. In a sweet side, prepare sondesh- A complete Bengali platter.Hope my viewers like this whole Bengali thali. Please write us your feedback in comments.
Preparation Time: 15-20 Minutes
Cooking Time: 12 Minutes
Serving: 1 Cup
2 Medium Sized Potatoes, Diced
1 Tbsp. Poppy Seeds/ Khaskhas
1 Green Chili, Chopped
2-3 Dried Whole Red Chili
1/2 Tsp. Cumin Seeds
1/2 Tsp. Turmeric Powder
Salt to taste
1 Tbsp. Clarifying Butter
Vegetable Oil, for frying
Peel and Chop the Potatoes in dice form and deep fry it. Now roast the poppy seeds in pan and make smooth paste with green chili and poppy seeds in grinder.
Heat the clarifying butter in pan and add cumin seeds, dried whole red chili, when they splutter.
Add poppy seed paste in pan and cook for 2 minutes and add fried potatoes and salt in it. Cook for 5-7 minutes on low flame and garnish with green coriander.
Bengali Flat Bread- Luchi
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serving: 4 Luchi’s
1/3 Cup All Purpose Flour
1 Tsp. Clarifying Butter
Vegetable Oil for frying
Combine flour, salt and clarifying butter together in one bowl. Knead stiff dough with enough water.
Keep aside this dough for 15 minutes; divide the dough into equal 4 portions.
Roll it with rolling pin in small round form. Deep fry each puri separately and remove when the luchi is creamish in colour. Serve hot with aloo posto.
Submit this recipe with following events:
60 Days to Christmas - Divya