Luchi is a popular Bengali dish from Calcutta now known as Kolkata that is usually served with aloo tarkari, alu dum, bengun bhaja, or cholar dal. 

For Making Sada Alur Torkari

4 Medium to Big Aloo

3 tbsp Mustard Oil

1/2 tsp Paanch Phoron (Bengali five spice)

1/4 tsp Hing (Asafoetida)

1+1/2 tsp Sugar

1 tsp Salt

2 cups water (for cooking)

• Start by washing the potatoes 4-5 times until the water runs clear. 

• Soak the potatoes in water to prevent oxidation. 

• Heat a pan on medium flame and add 3 tbsp of mustard oil or vegetable oil. 

• Once the oil releases smoke, add 1/2 tsp of paanch phoron and 2 whole red chilies. 

• When the spices crackle, discard the water from the soaked potatoes and add them to the pan. 

• Stir well and add 1/4 tsp of hing (asafoetida). Fry the potatoes until the water dries up. 

• Add 3 green chilies, 1 tsp salt, and 1+1/2 tsp sugar. 

• Give a good stir and then add 2 cups of water to the pan. 

• Raise the gas flame to high and let the gravy start boiling. Cover the pan and keep the heat on medium. 

• Once the potatoes are soft, raise the gas flame too high to get the perfect consistency of the gravy. 

• To make a creamy gravy, mash a few potato cubes with a masher or the back of the ladle and mix them with the gravy. 

• To make it spicy, mash the green chilies too. 

• Cook the gravy until it gets a slightly thick and slight slurry consistency.

Luchi is a deep-fried bread that is a popular accompaniment to Aloo Tarkari. 

To make it- 

• First, make the dough by mixing 2 cups of all-purpose flour, 3/4 tsp salt, and 3/4 tsp sugar together. 

• Add 3 tbsp of oil and mix it with the flour until it becomes crumbly. 

• Gradually add water and start kneading the dough until it becomes soft. 

• Knead the dough continuously for 10 minutes. 

• Grease the dough with 2 tsp oil and cover it for at least 30 minutes with a plate or moist kitchen cloth. 

• After 30 minutes of resting, take out the dough, make small lemon-sized balls, and cover them until rolling. 

• Take a rolling board and grease it with little oil. Grease the rolling pin too. Take a small ball of dough, slightly press it by hand, and then gently roll it lengthwise 4 times. 

• Slightly turn the rolling board, and again roll the dough from another side 3 times. 

• When rolling is done, keep it on an oil-greased plate. 

• Heat a heavy deep-bottomed pan on medium to high flame and add a generous amount of vegetable oil. 

• Once the oil releases smoke, put the luchi into the oil. 

• Slightly press the luchis from the top with a perforated ladle until they completely puff up. Turn them over once they get a golden texture from the backside. 

• Fry them until they are golden from both sides. 

• Then remove the luchi from the pan with a perforated oil spoon and serve it hot with Alur Torkari.

During our childhood, Luchi was considered a ceremonial and celebratory food item. It held a special place in our hearts that we reserved for the most special occasions. We looked forward to having Luchi on birthdays, during Durga Puja celebrations, when we had guests at home, or as a special treat for a leisurely Sunday breakfast.

Luchi was not just a regular food item, it was a symbol of festivity and tradition. The process of making Luchi was often elaborate, and it required special skills and attention to detail. It was a culinary art form that was passed down through generations, and it was always prepared with love and care.

The aroma of freshly made Luchis would fill the air, and we could hardly wait to savour their crispy texture and delicious taste. It was a moment of joy and happiness that we looked forward to, and it brought us together as a family.

Overall, Luchi was more than just a food item. It was a celebration of life and all that it had to offer. It was a reminder of the importance of family, tradition, and community, and it continues to hold a special place in our hearts even today