Luchi or Bengali Style Poori served with Aloo Chorchori or Potato Curry with Kalonji or Nigella seeds ( Kalojeera )


  • 2 cups Cooking Oil : 2 tbsp+1tbsp
  • 1/4 tsp or
  • 2 tbsp of oil and 1tbsp ghee in the well and mix with fingertips. Add a little warm water at a time to form a dough, knead well with hands.
  • 3. Once the dough is done, smear a couple of drops of remaining oil coat it
  • 4. Cover and allow the dough to rest for about
  • 9. Serve hot with Aloo Chorchori or Bong style aloo curry with kalonji or black
  • 500 gms Potatoes
  • 1/2 tsp Nigella Seeds/Kalo jeera (kalonji)
  • 2-3 Green Chillies, Cut into Slits
  • 1/4 tsp Turmeric Powder
  • 3 tbsps Oil (preferably mustard oil)
  • Water as Required



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