Luchi is maida, not atta, which is why it is pale and puffs into a sphere rather than browning. It is rolled small, slipped into hot oil, and pressed once with a slotted spoon so it inflates.
Alur dom is baby potatoes cooked in a tomato-ginger gravy with a hit of sugar and a hit of tamarind, finished with ghee. In the Kashmiri-influenced version there is yoghurt; in the standard Bengali one there is not.
It appears at breakfast on holidays, at weddings, and on the morning of Ashtami when nobody is going to work anyway.
Eaten with the hand, with a piece of luchi torn and used as the tool.
