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Kumror chokka ar luchi

Amrita Roy
480 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Kumror chokka ar luchi RECIPE

Kumror chokka or yellow pumpkin curry with black chickpeas is the best to pair with luchis. This is an ultimate combination from a bong's kitchen. Kumror chokka is a no onion no garlic vegetarian dish. Hence luchi ar kumror chokka is the preferred dish on the oshtomi of Durga puja ( eighth day of navaratri). This comfortable meal can be served either as breakfast, lunch or dinner. It is also prepared on various occasions like wedding days, birthdays, first rice ceremony or any other special days.

Recipe Tags

  • West Bengal

Ingredients Serving: 4

  1. Kumror/yellow pumpkin - 300 gms, cut into cubes
  2. Potato - 2 medium, cut into cubes
  3. Black chickpeas - 1/2 cup
  4. Asafoetida - a pinch
  5. Turmeric powder - 1/2 teaspoon
  6. Bay leaf - 1
  7. Dry Red Chilli -1
  8. Green chilli - 1
  9. Cumin powder - 1 teaspoon
  10. Coriander powder - 1 teaspoon
  11. Bengali five spice - 1 teaspoon
  12. Tomato - 1 small, chopped
  13. Sugar - 1/2 teaspoon
  14. Salt to taste
  15. Mustard Oil - 3 to 4 tablespoon
  16. All purpose flour/ maida - 2 cups
  17. Refined oil - 3 tablespoon + 3 cups


  1. Soak the black chickpeas overnight and next day discard the water and pressure cook with little salt upto three whistles.
  2. Heat oil in a pan and add dry red chilli, bay leaf and Bengali five spice.
  3. Next add a pinch of asafoetida into the oil.
  4. Now add potatoes and cook under slow flame covering with a lid for few minutes.
  5. Next add pumpkin pieces and boiled chickpeas and cook under low flame covering with a lid. Stir in between.
  6. Add salt and Turmeric and mix well.
  7. Next add cumin powder, coriander powder, sugar, green chilli and chopped tomatoes.
  8. Cook for sometime until the tomatoes are soft.
  9. Now add 1/2 cup of water and allow to boil.
  10. When vegetables are almost cooked and water is dried up, switch off the gas.
  11. In the meantime, take flour salt and 3 tablespoon in a bowl and add required water to make a smooth dough.
  12. Take marble size dough and apply oil on it and roll to circles of diameter 2 to 3 inches.
  13. Heat oil in a wok and gently dro the circles into oil and luchi begin to puff.
  14. When the one side turn slight brown turn the other side and finally take out on a kitchen towel.
  15. Follow the similar procedure for the remaining balls and serve luchi with kumror chokka.

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