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
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
PIN This for Later!
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
For Puri dough
- 2 cups All Purpose Flour / Maida
- 1/4 cup Semolina / Rava
- 1/2 cup Urad dal
- 1/4 cup Curds / Yogurt
- Salt to taste
- 1 tsp Ghee
- Cooking Oil for deep frying
- 1.5 cup Pumpkin cubes
- 1.5 cup Potatoes
- 1/2 cup Onions chopped
- 2 to 3 tbsp Cooking Oil
- 1.5 tsp Ginger Garlic paste
- 2 to 3 nos Green Chilis
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Fenugreek
- 1/2 tsp Onion Seeds / Kalonji
- 1 tbsp Kasuri Methi / Dried Fenugreek leaves
- Salt to taste
- 1.5 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala powder
- 1/4 tsp Pepper Powder
- 1/2 tsp Amchur / Dried Mango Powder
- 1 tsp Sugar
- Handful Coriander leaves
Making the Puris
- 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.
- 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.
- 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.
- I added al the ingredients together though.
- When ready to make the pooris, knead the dough once again and divide it into equal balls.
- Dust and roll out to 5 or 6 inch discs.
- Heat oil in a Kadai and deep fry the discs on both sides. Drain on to a kitchen towel
- Serve hot with pumpkin curry.
For making the Kaddu Aloo Subji
- Take a pressure cooker, add in the oil. Now add the mustard, jeera, methi seeds, and kalonji.
- After a few seconds, add the ginger garlic paste.
- Now add the onions, chopped green chilies, chopped vegetables, and give a good stir.
- Simmer to slow flame and cook for 5 to 7 minutes.
- Add the rest of the ingredients and mix well. Simmer for 5 mins. Now add in some water and let it boil.
- Cover with lid and cook until 4 whistles.
- Once the pressure falls, remove and boil for 5 mins till the consistency is good.
- Garnish with coriander leaves.
- Serve with pooris.