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Aaloo Morich & Kaalo Jeere’r Loochi | Aaloo-Kaali Mirch & Kalaunji Waale Poori Recipe

This is a Bengali dish, perfect for breakfast/brunch - known as Aaloo Morich & Loochi (Morich means Pepper, Kaalo Jeere means Nigella Seeds & Loochi means Pooris). These two items were made by Maa quite frequently on Sundays when I was a little girl. Absolutely delicious & easy to make. The potatoes are cooked with just two ingredients - Salt & Pepper. Tastes even better when the Peppercorns are freshly & coarsely milled or pounded in a mortar & pestle. Typically, Loochi is made of 100% All Purpose Flour, but I use 50-50 All-Purpose Flour & Whole Wheat Flour. I find it tastier & easier to roll out.

  • Prep time:
  • 30 minutes
  • cook time:
  • 45 minutes
  • serves:
  • 4

Ratings :

    • (1)

Details

Ratings

    • (1)

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Breakfast

Recipe Notes

1. You may roll out a few disks & place them on a plate in a single layer. Fry one by one. 2. Use any healthy medium of oil. I used Canola oil.

Tags

  • #Breakfast&Brunch or #Contest119
Ingredients

Ingredients For Aaloo Morich & Kaalo Jeere’r Loochi | Aaloo-Kaali Mirch & Kalaunji Waale Poori Recipe

Methods
  • 1. (A) For the Aaloo:
  • 2. Wash the Potatoes throughly under running water.
  • 3. Pressure cook with 2 cups of water on high for 3 minutes. Let the pressure release automatically.
  • 4. Transfer to a colander. Run cold water to cool completely.
  • 5. Peel the Potatoes & cut into small cubes.
  • 6. Heat oil in a large nonstick Skillet or Pan. Tip in the Potatoes.
  • 7. Cook over medium heat until the edges are light golden. Don’t let them become crisp.
  • 8. Add the Salt & freshly pounded/milled Pepper. Stir gently.
  • 9. Cook for another 5-7 minutes to coat the Salt & Pepper well.
  • 10. Serve hot with Pooris/Paranthas.
  • 11. (B) For the Pooris:
  • 12. Combine the flours, salt & Kalonji in a large bowl. Add 2 Tablespoons oil.
  • 13. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs.
  • 14. Make a well in the middle of the flour mixture. Pour luke warm water little by little.
  • 15. Incorporate gently making a stiff dough. Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook.
  • 16. Heat enough oil in a wok/kadhaai for deep frying. The oil should be very hot initially.
  • 17. Reduce heat to medium when ready to fry the Pooris. Switch between medium & high.
  • 18. Divide the dough into equal lime sized balls. Sprinkle very little flour, if needed or apply a little oil & roll out a thin disk, about 6 inches in diameter.
  • 19. Slide a rolled out disk in the hot oil gently. When it begins to fluff up, Press it down lightly with a slotted spoon.
  • 20. Deep fry the Poori on medium to high heat. Turn it once.
  • 21. Remove & place on a plate lined with absorbent paper towels.
  • 22. Make all the Pooris the same way. *Makes about 25 Pooris (6 inches each).
  • 23. Serve hot with Aaloo/Chole/Kosha Mangsho/Mutton Curry/Chicken Curry.
  • 24. Happy Cooking!
Reviews

Looks soo delicious! Thanks for the super simple recipe.

You’re very welcome, Bindiya! Please make it & let me know how it turned out. Happy cooking ??‍?

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