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Bengali Recipe

Club Kachori Recipe

Club Kachori Recipe । क्लब कचौरी नाश्ते, डिनर या टिफिन के लिये – मसालेदार आलू कद्दू की सब्जी के साथ

 

Club Kachori is a traditional recipe of West Bengal and it is usually served with a curry of pumpkin which makes it unique in taste. It is widely accepted in western parts of India. It is perfect to eat and has a scrumptious taste.

Here is a step by step recipe of club Kachori along with pictures to make it perfect. It is street food too and it is perfect to serve during lunch or dinner. 

Direction:

Getting Ready:

For the Poori 

Wash a ½  cup of Urad Dal and soak it in lukewarm water for an hour.  

Remove its water and add it in the grinder jar after an hour. 

Add 3 chopped green chillies, 1 inch of chopped ginger in the jar.

 

Grind them coarsely ground for the paste. 

Mix the paste with 2 cups of refined flour. 

Add a ½ cup of semolina, a ½ cup of curd to it. 

Add a tsp of salt, a pinch of asafoetida to it and knead the dough. 

Knead the dough similar to the stiff dough of Poori.

Add 1 tsp of oil to it and mash the dough properly. 

 

Cover and keep it aside for 15-20 minutes to set. 

Preheat oil on low flame to fry Kachoris after the dough has set. 

Apply some oil on your palms and grease them. 

Mash the dough softly and divide it into the smaller sized lumps. 

Roll the dough lump into the shape of Peda. 

Flatten it into the diameter of 2.5-3 inches.

The rightly heated oil is required to fry Kachori, it shouldn’t be highly heated. The flame should be medium. 

Add it to fry and press it using a ladle if it floats on the surface of the oil. 

Fry till it appears golden brown from both sides.

Drain it out once it has fried. 

For the curry

Add 2 tbsp of oil in a cooker and preheat it. 

Add Panch Foran spices to it which consists of 1/4 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 1/8 tsp of Nigella seeds, 1/4 tsp of cumin seeds and  1/4 tsp of fennel seeds.

Saute the spices on low flame.  

Grind  2 tomatoes, 1 green chilli and 1/2 inch julienne for the paste.

Add a paste to the sauteed spices along with a 1/4 tsp of turmeric powder, 1 tsp of coriander powder, a 1/2 tsp of red chilli powder, 2 tsp of dry fenugreek leaves after crushing it. 

Chop 2 peeled potatoes. 

Add chopped potatoes to the Masala mixture along with 200 gms of chopped raw pumpkin. 

Stir and roast the curry well. 

Mix 1 cup of water, a tsp of salt, a 1/4 tsp of Garam Masala, a tsp of mango powder,  a tsp of sugar to it. 

Close lid of the cooker and cook till the first whistle blows. 

Turn the flame to low after the first whistle has blown. 

Cook on low flame for 2 minutes. 

The curry will be cooked after 2 minutes. After that, switch off the flame and keep the cooker aside to release its pressure. 

Open the lid of the cooker because the curry has cooked.

Add some finely chopped green coriander and pour it out in a serving bowl. 

The club Kachori is ready to be served. 

Suggestions

  • You can use wheat flour instead of refined flour.
  • You can increase or decrease the quantity of red chilli powder according to your taste.

Club Kachori Recipe
Author: 
Recipe type: Curry, Main Course
Cuisine: Indian
 
Club Kachori is a traditional recipe of West Bengal and it is usually served with a curry of pumpkin which makes it unique in taste. It is widely accepted in western parts of India. It is perfect to eat and has a scrumptious t
Ingredients
  • For the Kachori
  • Refined flour - 2 cups (250 gms)
  • Curd - ½ cup
  • Urad Dal - ½ cup (100 gms) (soaked)
  • Semolina - ½ cup (90 gms)
  • Salt - 1 tsp
  • Oil - 1 tbsp
  • Oil - for frying
  • Green chilli - 3
  • Ginger julienne - 1 inch
  • Asafoetida - ½ pinch
  • For the curry
  • Potato - 2 (200 gms)
  • Pumpkin - 200 gms (chopped)
  • Paste - tomato (2, 200 gms) + ginger julienne (1), green chilli (1)
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Panch Phoran Masala - Nigella (⅛ tsp) + Fenugreek Seeds (¼ tsp) + Mustard seeds (¼ tsp) + Cumin seeds (¼ tsp) + Fennel (¼ tsp)
  • Dry fenugreek leaves - 2 tsp
  • Turmeric powder - ¼ tsp
  • Red Chilli powder - ½ tsp
  • Garam Masala - ¼ tsp
  • Coriander powder - 1 tsp
  • Mango Powder - ¼ tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
Instructions
  1. - Take ½ cup of Urad Dal, wash and soak it in the lukewarm water for an hour.
  2. - Remove its water and add it in the grinder jar after an hour.
  3. - Add 3 chopped green chillies, 1 inch of chopped ginger in the jar.
  4. - Grind them coarsely ground for the paste.
  5. - Take 2 cups of refined flour and add coarsely ground paste to it.
  6. - Add a ½ cup of semolina to it along with a ½ cup of curd.
  7. - Add a teaspoon of salt, a pinch of asafoetida to it and knead its dough.
  8. - Knead the dough similar to the stiff dough of Poori.
  9. - Add 1 teaspoon of oil to it and mash the dough properly.
  10. - Cover and keep it aside for 15-20 minutes to set.
  11. - Preheat oil on the low flame to fry Kachoris. The dough has set too
  12. - Apply some oil on your palms and grease them.
  13. - Mash the dough softly and divide it into the smaller sized lumps.
  14. - Lift a dough lump and roll it into a Peda. Prepare all the Loi likewise.
  15. - Apply some clarified butter on the flattening board.
  16. - Flatten it into the diameter of 2.5-3 inches. Keep it slightly thicker similar to the Paratha
  17. - The rightly heated oil is required to fry Kachori, it shouldn't be highly heated. The flame should be medium.
  18. - Add it to fry and press it using a ladle if it floats on the surface of the oil.
  19. - Fry till it appears golden brown from both the sides.
  20. - It appears brown from both the side, drain it out.
  21. - Prepare all the Kachori likewise.
  22. For the curry
  23. - Preheat the cooker and add 2 tablespoons of oil in it.
  24. - Add Panch Foran spices to it which is consist of ¼ teaspoon of mustard seeds, ¼ teaspoon of fenugreek seeds, ⅛ teaspoon of Nigella seeds, ¼ teaspoon of cumin seeds and ¼ teaspoon of fennel seeds.
  25. - Saute the spices on the low flame.
  26. - Grind 2 tomatoes, 1 green chilli and ½ inch julienne for the paste.
  27. - Add the paste to the sauteed spices along with a ¼ teaspoon of turmeric powder, 1 teaspoon of coriander powder, a ½ teaspoon of red chilli powder, 2 teaspoons of dry fenugreek leaves after crushing it and roast the Masala mixture till oil separates from it.
  28. - Take 2 peeled potatoes and chop them.
  29. - Add the chopped potatoes in the Masala mixture along with 200 gms of chopped raw pumpkin.
  30. - Stir and roast the curry well.
  31. - Add 1 cup of water, a teaspoon of salt, a ¼ teaspoon of Garam Masala, a teaspoon of mango powder, a teaspoon of sugar and mix all the ingredients well.
  32. - Close lid of the cooker and cook till the first whistle blows.
  33. - Turn the flame to low after the first whistle has blown.
  34. - Cook on the low flame for 2 minutes.
  35. - The curry has cooked after 2 minutes. Switch off the flame and keep the cooker side to release its pressure.
  36. - Open lid of the cooker because the curry has cooked.
  37. - Add and stir some finely chopped green coriander and pour it out in a serving bowl.
  38. - The club Kachori is ready to be served.

 

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