Club Kachori Recipe

Club Kachori is Urad dal pooris served with a delicious Kaddu Aloo Sabzi in combination. These pooris are small in size and have urad dal paste stuffing.

I tried knowing why it is called Club Kachoris and it seems to be a well-guarded secret as nobody says why! First of all, it met my requirement of having a main course along with the rest, I simply went ahead making it. As always many sites share these recipes, I am not sure of the authenticity of these sources. Certainly getting the right flavours or the taste of street food at home is next to impossible given they cook differently, I felt I would go with the source I can trust.

The combination was excellent and all of us enjoyed the whole spread. Kids loved the chaat and I did a repeat of the Papri Chaat twice. So you can imagine how delicious it must have been.

Coming to the Club Kachori, the pooris are small ones served in several three or four along with the sabzi. Finally, while the gravy has chunks of aloo, it is thick runny gravy. This is the featured recipe in the Kolkata Street Food.

While on C4AS, it’s another delicious breakfast combo!

Thalis & Platters

Week 1 – Platters for Kids

Pyjama Party for Day 1
Sandwich Platter for Day 2
Fusion Platter for Day 3
Pizza Party for Day 4

Week 2 – Thalis featuring Regional Cuisines – Veg Thalis

Dussehra Festival Thali for Day 1
Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
Gummadikaya Pulusu ~ Vegetarian Lunch Thali for Day 4
Varalakshmi Vratham Festival Thali for Day 5
Weekend Party Vegetarian Thali Menu for Day 6

Week 3 – Thalis featuring Indian Flatbreads

Bajra Methi ki Poori aur Sabji Thali for Day 1
Punjabi Bedmi Puri Nasta Thali for Day 2
Besan Ki Poori aur Sabzi Nasta Thali for Day 3
Rajasthani Bhedawi Puri aur Sabzi Thali for Day 4
Bhujia Paratha Menu for Day 5
Bikaneri Papad Ka Paratha Menu for Day 6

Week 4 – Thalis featuring Street Food of India

Banarasi Street food for Day 1
Delhi Street Food for Day 2
Haridwar Street Food for Day 3

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Step By Step Pictures for making Club Kachori

Ingredients Used for making Club Kachori

The pooris are made with All Purpose flour and can have a stuffing of urad dal paste. First of all, you can either stuff the pooris with the urad dal mix or you can add the ground urad dal to the flour and mix it.

The gravy is a thick gravy made with kaddu and aloo. The spices like the panch phoran make this very different from the regular sabzi

Club Kachori Recipe

Club Kachori is Urad dal pooris served with a delicious Kaddu Aloo Sabzi in combination. These pooris are small in size and have urad dal paste stuffing.

• CourseBreakfast, Brunch, Dinner
• CuisineBengali
• By Cook MethodDeep Fried
• OccasionHoliday Special, Weekend Special
• By DietKid Friendly
• Dish TypeCombo Dishes, Deep Fried Dishes, Indian Flatbread, Poori Recipes
• KeywordCombo Dishes, Easy Breakfast Recipe, Popular Breakfast dish

Servings12 small numbers

Prep Time20 minutes

Cook Time2 minutes for each poori

Passive Time10 resting time for pooris

Ingredients

For Puri dough

• 2cups All Purpose Flour / Maida
• 1/4cup Semolina / Rava
• 1/2cup Urad dal
• 1/4cup Curds / Yogurt
• Salt to taste
• 1tsp Ghee
• Cooking Oilfor deep frying

For Curry/Sabji

• 1.5cup Pumpkin cubes
• 1.5cup Potatoes
• 1/2cup Onions chopped
• 2 to 3tbsp Cooking Oil
• 1.5tsp Ginger Garlic paste
• 2 to 3 nos Green Chilis
• 1/2tsp Mustard Seeds
• 1/2tsp Cumin seeds
• 1/2tsp Fenugreek
• 1/2tsp Onion Seeds / Kalonji
• 1tbsp Kasuri Methi / Dried Fenugreek leaves
• Salt to taste
• 1.5tsp Coriander powder
• 1/2tsp Turmeric powder
• 1tsp Red Chili Powder
• 1/2tsp Garam Masala powder
• 1/4tsp Pepper Powder
• 1/2tsp Amchur / Dried Mango Powder
• 1tsp Sugar
• Handful Coriander leaves

Instructions

Making the Puris

1. Soak the urad daal for a couple of hours, at least for 2 hours, and grind it into a coarse paste using just enough water.
2. In a bowl, add in the flour, Rava, salt and mix well. Add in the urad dal paste and make a dough adding yogurt little by little.
3. Add in a tsp of ghee/oil and knead for 2 mins. Cover the dough with a muslin cloth and let it rest for at least 15 mins.
4. I added al the ingredients together though.
5. When ready to make the pooris, knead the dough once again and divide it into equal balls.
6. Dust and roll out to 5 or 6 inch discs.
7. Heat oil in a Kadai and deep fry the discs on both sides. Drain on to a kitchen towel
8. Serve hot with pumpkin curry.

For making the Kaddu Aloo Subji

1. Take a pressure cooker, add in the oil. Now add the mustard, jeera, methi seeds, and kalonji.
2. After a few seconds, add the ginger garlic paste.
3. Now add the onions, chopped green chilies, chopped vegetables, and give a good stir.
4. Simmer to slow flame and cook for 5 to 7 minutes.
5. Add the rest of the ingredients and mix well. Simmer for 5 mins. Now add in some water and let it boil.
6. Cover with lid and cook until 4 whistles.
7. Once the pressure falls, remove and boil for 5 mins till the consistency is good.
8. Garnish with coriander leaves.
9. Serve with pooris.

Recipe Notes

Adding sugar to the subzi makes the sabzi more balanced. I added just a bit, though the original recipe calls for 2 tsp. To improve the gravy consistency, mash up some cooked vegetable pieces. Increase the amount of Rava and dal if you want more crisp pooris.

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Posted in: Indian Cook