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

Club kachori, club kacori sabzi, club kachori kaise banate hain, Kochuri Recipe, kolkata bedmi kumda recipe,
#club_kachori #kolkata_street_food #tiffin_recipe

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 Kachori
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.


For the curry
1- Preheat the cooker and add 2 tablespoons of oil in it.
2- 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.
3- Saute the spices on the low flame.
4- Grind 2 tomatoes, 1 green chilli and 1/2 inch julienne for the paste.
5- 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.
6- Take 2 peeled potatoes and chop them.
7- Add the chopped potatoes in the Masala mixture along with 200 gms of chopped raw pumpkin.
8- Stir and roast the curry well.
9- 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.
10- Close lid of the cooker and cook till the first whistle blows.
11- Turn the flame to low after the first whistle has blown.
12- Cook on the low flame for 2 minutes.
13- The curry has cooked after 2 minutes. Switch off the flame and keep the cooker side to release its pressure.
14- Open lid of the cooker because the curry has cooked.
15- Add and stir some finely chopped green coriander and pour it out in a serving bowl.
16- The club Kachori is ready to be served.
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