Aloo Posto with Bengali Flatbread- Luchi

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

Hope my viewers like this whole Bengali thali. Please write us your
feedback in comments.

Aloo Posto

Preparation Time: 15-20 Minutes
Cooking Time: 12 Minutes
Serving:  1 Cup
2 Medium Sized
Potatoes, Diced
1 Tbsp. Poppy Seeds/
1 Green Chili, Chopped
2-3 Dried Whole Red
1/2 Tsp. Cumin Seeds
1/2 Tsp. Turmeric
Salt to taste
1 Tbsp. Clarifying
Vegetable Oil, for
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
1 Tsp. Clarifying
Vegetable Oil for
Combine flour, salt
and clarifying butter together in one bowl. Knead stiff dough with enough
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:

Blogging Marathon page for the other Blogging Marathoners doing BM#22
60 Days to Christmas – Divya

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