2:49 Minutes
Recipes
4 Servings
Luchi Alur is a classic Bengali dish featuring soft, puffed fried bread (luchi) served with a lightly spiced potato curry (aloo tarkari). Prepared using King’s Sunflower Oil, this dish turns out light, flavourful, and perfect for a quick traditional meal.
This recipe brings together the simplicity of soft, puffed luchis and a mildly spiced, comforting potato curry. King’s Sunflower Oil ensures the luchis puff perfectly while keeping them light and non-greasy.
Luchi Alur offers a mild, comforting flavour with soft, airy luchis and a slightly runny, spiced potato curry. The luchis are deep-fried on medium-high heat, while the curry is simmered gently to enhance flavours.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
In a mixing bowl, add maida (all-purpose flour) and a small amount of oil or ghee.
Mix well using your fingers until the mixture becomes slightly crumbly.
Gradually add water in small amounts while kneading the dough.
Knead into a soft yet slightly firm dough to help the luchis puff properly.
Cover with a damp cloth and let it rest for 10–15 minutes.
Heat King’s Sunflower Oil in a pan on medium flame.
Add cumin seeds and a bay leaf, letting them release their aroma.
Add chopped green chillies and ginger paste, and sauté briefly.
Mix in turmeric powder, red chilli powder, and salt for seasoning.
Add boiled potatoes and lightly mash a few pieces for texture.
Pour in some water to create a semi-thin curry consistency.
Let it simmer for 5–7 minutes to blend the flavours well.
Add a pinch of sugar (optional) and garnish with fresh coriander leaves.
Divide the rested dough into small equal-sized balls.
Roll each ball into small discs, slightly thicker than roti.
Heat King’s Sunflower Oil in a deep pan on medium-high heat.
Carefully slide one disc into the hot oil and press gently with a spoon.
Allow it to puff up completely, then flip and fry the other side.
Fry until light golden while keeping the luchi soft and pale.
Remove and drain excess oil before serving.
Serve the hot, puffed luchis immediately for the best texture.
Pair with freshly prepared aloo tarkari for an authentic experience.
Garnish the curry with coriander for added freshness.
Enjoy while the luchis are still soft and airy.
Best served as a breakfast or festive meal.
King’s Sunflower Oil is ideal for frying luchis due to its light texture and high smoke point, helping them puff perfectly while staying soft and non-greasy.
King’s Sunflower Oil offers a neutral taste and light finish, while ghee adds richness and mustard oil gives a stronger flavour that may not suit this mild Bengali dish.
Use a soft but slightly firm dough and fry in hot oil while gently pressing to help it puff.
King’s Sunflower Oil is a good option as it helps luchis puff well and remain light.
This can happen if the dough is too soft or the oil is not hot enough. Proper dough consistency and oil temperature are key.
Yes, traditional Bengali aloo tarkari is often made without onion and garlic, relying on spices for flavour.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
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