Boil the potatoes and drain the water, they will become soft but not broken. In a pan heat the mustard oil, add panch phoron. Let them crack few seconds then mix the boiled potatoes and all the spices. Fry them for 2 to 3 minutes, add 1 cup water and let them cook for another 4 to 5 minutes. You can keep little gravy or let it dry. It is done!
Take all purpose flour, salt and 2 tbs oil, combine them nicely with your fingers. Now add water little by little and knead a firm dough (it should not be soft). TIP: If you poke a finger the hole should stay. Rest it for half an hour and again knead the dough for 2 minutes. Make lemon size ball, now with the help of a rolling pin and a drop of oil roll them into 4 inch circle. In a wok or deep fry pan heat the oil and carefully fry the luchi. Now serve them hot with the aloor chorchori!