There are some topics on which we can chat endlessly—global warming, economic crisis and in recent times, about Pandemic and its impacts. On the same line, one can endlessly debate whether it’s cholar daal, alur dom, sada aloor torkari or anything else that goes well with luchi. Even a Begun Bhaja can steal the thunder.
The Sunday fixation over luchi in our family
Luchi was ceremonial when we were growing up. It was celebratory. Like that nice suit or premium shoe and costly watch which we save for the best occasions, luchi was for birthdays, Durga Pujo or guests at home. It was laborious for Ma to make this every day as Luchi involves the perfect dough, the ideal circle while rolling it and then the perfect puffing up when you drop it in the oil. It doesn’t end there as the duration that you keep the luchi in the oil will determine the outcome of the colour. It can be Sada Luchi or slightly laal (red) luchi. You can find the entire luchi-making process here
We recently did a reel also on that. You will love watching that.
Sada Aloor torkari with Luchi on Sunday.
The kids love Luchi for Sunday breakfast. Both the brother and sister will frown if it’s anything else. Luchi is a constant factor that cannot be changed however the torkari or sabzi that goes with it does change. The Niramish Sada Alur torkari is the easiest and one of the most appreciated ones for sure. Contrary to a lot of popular belief it’s not the panch foron but Nigella seeds that are more prevalent in Bengali kitchens perhaps. Tugga, in particular, loves the tarkari and often he is seen trying to get a second, or third helping for himself.
Niramish Sada Aloor torkari is the easiest
The simplest of the ingredients yet it is power packed with flavours. Few green chillies in mustard oil, nigella seeds and then potato cubes. Normally alur tarkari, also known as alur chenchki is slightly yellow with the addition of turmeric but this is different. It’s a smooth gliding on snow and unknowingly, one realises that it has been more than one serving.
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Sada Aloor Torkari
- 2 large potatoes
- ½ tsp Nigella seeds
- 4 nos green chillies
- ½ tsp sugar
- 1 tbsp mustard oil
- salt to taste
- 1 tsp whole wheat flour
- Peel the potatoes and cut them into small cubes (1.5 cm size). Wash them thoroughly under running water.
- In a kadai, heat mustard oil and add a couple of green chillies. Then add the nigella seeds and let them splutter.
- Add the potatoes and stir-fry on high heat. Sprinkle a little bit of water and keep stirring. Then add half a cup of water and cover and cook the potatoes on low heat.
- When the potatoes have become soft, add sugar and mix well.
- In a cup make a slurry of aata and water. Add that slurry to the potatoes and let it come to a boil. Add more water if you want a thinner consistency. Break the chillies in half and add to the pan and let the flavours get infused together.
- Serve this with luchi or paratha.