Luchi & Dum Aloo

Because even tiny tummies deserve a royal treat! If there's one meal that lights up every Bengali heart, young or old, it’s the beloved combo of luchi and aloor dom. But when it comes to cooking for kids, we like to keep it simple, soft, and just a little sweet. This version of Luchi & Dum Aloo is perfect for little ones: less spice, more comfort, and full of flavour. Serve it for a Sunday breakfast or a special lunchbox surprise, they’ll be licking their fingers and asking for more!

Luchi

Ingredients:

Maida (refined flour) – 2 cups

Ghee or Shalimar's Sunflower oil – 1 tbsp (plus more for frying)

Salt – a pinch

Warm water – as needed

Method:

1. In a bowl, mix maida with a pinch of salt and ghee/oil.

2. Gradually add warm water and knead into a soft, smooth dough. Rest for 20–30 minutes under a damp cloth.

3. Make small lemon-sized balls and roll them out into tiny luchis (about 3–4 inches in diameter)—perfect for little hands!

4. Heat oil in a deep kadai. Once hot, fry each luchi until puffy and just golden.

5. Drain on paper and serve warm.

Dum Aloo (No-Onion, Mildly Spiced Baby potato curry)

Ingredients:

Baby potatoes – 10–12, boiled and peeled

Tomato – 1 small, grated or pureed

Ginger paste – 1 tsp

Hing – a pinch

Jeera – ½ tsp

Shalimar's Chef Spices Turmeric powder – ½ tsp

Sugar – 1 tsp

Salt – to taste

Ghee or Shalimar's Sunflower oil – 2 tbsp

A splash of milk or cream optional, for richness

Method:

1. Lightly prick boiled potatoes with a fork and sauté them in ghee/oil till golden. Set aside.

2. In the same pan, temper with hing and jeera.

3. Add ginger paste, tomato puree, turmeric, salt, and sugar. Cook until the oil separates.

4. Add a splash of water to make a smooth gravy. Add the sautéed potatoes.

5. Simmer for 5–7 minutes. Finish with a spoon of milk or cream for a creamy texture.

Serving Tip:

Pair with a small bowl of sweetened curd or seasonal fruits on the side. It’s a balanced, festive plate that’s gentle on the tummy and high on happiness!

-Recipe & Picture Courtesy: Susmita Mitra