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Kolkata Street Food - Club Kachori
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5 from 3 votes

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.
Course Breakfast, Brunch, Dinner
Cuisine Bengali
Keyword Combo Dishes, Easy Breakfast Recipe, Popular Breakfast dish
By Cook Method Deep Fried
Occasion Holiday Special, Weekend Special
By Diet Kid Friendly
Dish Type Combo Dishes, Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 12 small numbers
Author Srivalli


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


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.


    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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