For the Luchi- Take a large bowl add all purpose flour, salt, baking soda and clarified butter and mix well, you get a crumble textured mixture
Now add water little at a time and make a stiff dough.
Keep aside for 15 minutes
Divide the dough into lemon sized balls and roll out into a 4 inch poori or luchi.
Heat oil in a pan and deep fry the luchi in hot oil until golden and crispy.
Serve hot with potato bhaji /torkari
For the aalur torkari
Boil the potatoes in a pressure cooker. Cool and peel, cut cubes
Heat mustard oil in a pan add cumin seeds, Nigella seeds and fenugreek seeds.
Add chopped onions and cook for a few minutes
When onions are translucent, add ginger and garlic paste and fry for a minute.
Add the powdered spices and little water and fry till oil is separated
Add tomato purée and kasuri methi and fry for 5 minutes on a medium flame.
Now add potatoes and cook, add water and bring it to boil.
Remove from the heat when the gravy become thick
Garnish with coriander leaves and serve the fluffy luchi to your family with love
