Preparation Time: 20 minutes
Prepare the dough: In a bowl, mix the all-purpose flour, a pinch of salt, and 1 tbsp of oil or ghee. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes. Boil and fry the potatoes: Boil the baby potatoes, peel them, and prick them with a fork. Heat oil in a pan and lightly fry the boiled potatoes until golden. Set aside.
Cook the Aloo Dum: In the same pan, heat 3 tbsp of oil. Add cumin seeds and bay leaves. When they splutter, add the chopped onions and green chilies. Fry until the onions turn golden brown. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add the chopped tomatoes (or tomato puree) and cook until the tomatoes soften and the oil starts to separate from the mixture. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and cook the spices for a minute. Add the fried baby potatoes and stir them to coat with the spice mix. Add yogurt and a little water to make a gravy. Let it simmer for 10-15 minutes until the potatoes absorb the flavors and the gravy thickens. Finish by adding sugar and garam masala. Garnish with fresh coriander leaves and remove from heat.
Make the Luchis: Divide the rested dough into small lemon-sized balls. Roll each ball out into a small circle (about 4-5 inches in diameter). Heat oil in a deep frying pan. Once the oil is hot, fry each rolled-out luchi one at a time. Press gently with a slotted spoon to help them puff up. Fry until both sides are golden and puff
Serve: Serve the hot, puffed-up luchis with the spicy aloo dum for a comforting and delicious meal!
