Club Kachori Recipe
It is a recipe which is originated from West Bengal and its lip-smacking taste is unforgettable
Ingredients for Club Kachori
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
How to make the Club Kachori
Take a ½ cup of Urad Dal, wash and soak it in the lukewarm water for an hour. Remove its water and add in the grinder jar after soaking it. Add 3 chopped green chillies, 1 inch of chopped ginger in the jar.
Take 2 cups of refined flour in a bowl and add coarsely ground paste to it. Add a ½ cup of semolina to it along with a ½ cup of curd. Add a teaspoon of salt, a pinch of asafoetida to it and knead its dough. Knead the dough similar to the stiff dough of Poori.
Add 1 teaspoon of oil to it and mash the dough properly. Cover and keep it aside for 15-20 minutes to set. Preheat oil on the low flame to fry Kachoris. The dough has set too. Apply some oil on your palms and grease them.
Mash the dough softly and divide it into the smaller sized lumps. Lift a dough lump and roll it into a Peda. Prepare all the Loi likewise. Apply some clarified butter on the flattening board. Flatten it into the diameter of 2.5-3 inches. Keep it slightly thicker similar to the Paratha.
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 the sides. It appears brown from both the side, drain it out. Prepare all the Kachori likewise.
For the curry
Preheat the cooker and add 2 tablespoons of oil in it. Add Panch Foran spices to it which is consist of 1/4 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, 1/8 teaspoon of Nigella seeds, 1/4 teaspoon of cumin seeds and 1/4 teaspoon of fennel seeds. Saute the spices on the low flame.
Grind 2 tomatoes, 1 green chilli and 1/2 inch julienne for the paste. - Add the paste to the sauteed spices along with a 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander powder, a 1/2 teaspoon of red chilli powder, 2 teaspoons of dry fenugreek leaves after crushing it and roast the Masala mixture till oil separates from it.
Take 2 peeled potatoes and chop them. Add the chopped potatoes in the Masala mixture along with 200 gms of chopped raw pumpkin. Stir and roast the curry well. Add 1 cup of water, a teaspoon of salt, a 1/4 teaspoon of Garam Masala, a teaspoon of mango powder, a teaspoon of sugar and mix all the ingredients well.
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 the low flame for 2 minutes. The curry was cooked after 2 minutes. Switch off the flame and keep the cooker side to release its pressure.
Open the lid of the cooker because the curry has cooked. Add and stir some finely chopped green coriander and pour it out in a serving bowl. The club Kachori is ready to be served.
You can use wheat flour instead of refined flour.
You can increase or decrease the quantity of red chilli powder according to your taste.
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