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

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Potatoes 12 Medium (Boiled)

Potatoes

Description

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Black peppercorns powder 2 Tablespoons (Coarse)

Black peppercorns powder

Description

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Salt 2 Teaspoons/As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil Enough for deep frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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All Purpose Flour 2 Cups

All Purpose Flour

Description

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Whole Wheat Flour 2 Cups

Whole Wheat Flour

Description

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Nigella Seeds 2 Teaspoons

Nigella Seeds

Description

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Water 1-2 cups (Luke warm)

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Details

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.

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

Potatoes(long sized) 12 Medium (Boiled)

Potato

Description

Potato is an underground tuber whi ...

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Black pepper pd 2 Tablespoons (Coarse)

Black Pepper Powder

Description

Black pepper powder is obtained by grinding dried berries of Piper nigrum. Piper nigrum plant is ...

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Salt according taste 2 Teaspoons/As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil Enough for deep frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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For pakwaan:- all purpose flour 2 Cups

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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For tortilla organic tattva whole eheat flour 2 Cups

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Nigella seeds/Kalojire/Kalonji 2 Teaspoons

Kalonji

Description

Kalonji is an aromatic spice similar in size to that of sesame seed. Dry roasted kalonji&nbs ...

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Warm Water 1-2 cups (Luke warm)

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Methods

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

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!