Luchi with Bengali potato curry

Method

1. 1

   Boil potatoes until just tender; cool, peel and prick each once with a fork.

2. 2

   Rub flour with 25 ml oil and salt; add water gradually to make a firm, smooth dough. Cover for 20 minutes.

3. 3

   Heat mustard oil, add cumin and asafoetida, then stir in tomato, turmeric, cumin powder and salt until pulpy.

4. 4

   Add potatoes and a splash of water; cover and simmer 15 minutes so the masala coats them.

5. 5

   Divide dough into 16 balls and roll each into a small, even disc without dry flour.

6. 6

   Heat frying oil to about 180°C; slide in one disc and press gently until puffed, turning once. Drain and repeat.

7. 7

   Taste the potato curry for salt and serve hot alongside the luchi.

The story behind the dish

Luchi and alur dom turn a familiar potato curry into a special breakfast or festive meal. Their contrast—crisp-edged, puffed bread and soft, spice-coated potatoes—makes the pairing enduringly popular.