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.
Servings 12 small numbers
Ingredients
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
For Curry / Sabji
- 1.5 cup Pumpkin cubes
- 1.5 cup Potatoes
- 1/2 cup Onions chopped
- 2 - 3 tbsp Cooking Oil
- 1.5 tsp Ginger Garlic Paste
- 2 - 3 Green Chillies
- 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 Chilli Powder
- 1/2 tsp Garam Masala powder
- 1/4 tsp Pepper Powder
- 1/2 tsp Amchur Powder / Dried Mango Powder
- 1 tsp Sugar
- Handful Coriander Leaves
Instructions
How to make Club Kachori Recipe
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 / cooking oil and knead for 2 mins. Cover the dough with a muslin cloth and let it rest for at least 15 mins.
- I added all 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 cooking 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 cooking 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.
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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