Name: Club Kachori/Kolkata Style Club Kachori recipe by Priya Suresh at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 5
Ingredients: Kachori:; 2cups Wheat flour; 1/4cup Semolina; 2tbsp Oil; 1/4cup Urad dal; 1/4tsp Asafoetida powder; 1tsp Chilli paste; 1tsp Ginger paste; Aloo ki Sabji:; 4 Potatoes (boiled & cubed); 2 Tomatoes (pureed); 1tso Garlic (grated); 1tsp Ginger paste; 1 Green chilli (chopped); 1tsp Cumin seeds; 1 Red chilly; 1/4tsp Asafoetida powder; 1/4tsp Turmeric powder; 1tsp Red chilly powder; 2tsp Coriander powder; Salt; 1/4tsp Amchur powder; 1/4tsp Garam masala; 1/2tsp Kasuri methi; Coriander leaves; Oil; 1/4tsp Fennel seeds, methi seeds, ajwain, kalonji and mustard seeds

ABOUT Club Kachori/Kolkata Style Club Kachori RECIPE

Club Kachori is bite sized mini puris prepared typically with maida, but however these kachoris can be prepared with wheat flour as well. And this kachori dough calls for coarsely grounded urad dal paste, chilly-ginger paste with asafoetida, hence these kachoris are extremely flavourful and dangerously addictive. To pair with this kachoris, a flavourful potato curry is served. And this curry calls for Panchporan, the popular Bengali spice mix, hence this potato curry tastes extremely delicious with wonderful flavors.

Ingredients Serving: 5

Kachori:
2cups Wheat flour
1/4cup Semolina
2tbsp Oil
1/4cup Urad dal
1/4tsp Asafoetida powder
1tsp Chilli paste
1tsp Ginger paste
Aloo ki Sabji:
4 Potatoes (boiled & cubed)
2 Tomatoes (pureed)
1tso Garlic (grated)
1tsp Ginger paste
1 Green chilli (chopped)
1tsp Cumin seeds
1 Red chilly
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Red chilly powder
2tsp Coriander powder
Salt
1/4tsp Amchur powder
1/4tsp Garam masala
1/2tsp Kasuri methi
Coriander leaves
Oil
1/4tsp Fennel seeds, methi seeds, ajwain, kalonji and mustard seeds

Instructions

Soak the urad dal for one hour.
Drain the soaked urad dal and grind coarsely in a grinder.
In a mixing bowl, add the coarsely ground urad dal paste, wheat flour, semolina, oil, asafoetida powder, salt, chilli paste and ginger paste, add enough water and knead as a firm dough.
Cover it and keep aside for half an hour.
Divide the dough into small balls.
Roll them into thick rounds, dont roll them as thin.
Heat oil and when the oil is heated enough, fry them 2-3 at a time on high heat.
Flip and fry until they turs golden, drain the excess of oil with a paper towel, serve.
For Sabji: Heat oil in a pan, add asafoetida powder, cumins, red chilli, green chilli, ginger and garlic and sauté for a few seconds.
Now let crack the fennel seeds, methi seeds, ajwain seeds, kalonji and mustard seeds.
Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder.
Cook for few minutes, once the oil gets separates, add the potatoes, saute for few minutes.
Add a cup of water and bring it to boil. Let it cook for a while.
Once the gravy gets thick, add garam masala, amchur and crushed kasuri methi and stir.
Finally add the coriander leaves and serve with club kachori.

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