Club kachorI With Aloo Sabji Ghugni

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CLUB KACHORI KI ALOO. SABZI / GHUGNI

Club Kachori is a common Street Food of Kolkata consisting of a Aloo and dry Peas Sabzi and stuffed Puri’s  that is Kachori or even called as Bedmi puri .Its not only yummy but filling too.If you feel anytime hungry it’s ready available anywhere.

Ingredients:-

  • 3 tbsp Mustard Oil / Sarso tel
  • 2 big Onion / Pyaz
  • 1+1/2 inch Ginger / Adrakh
  • 2-3 green Chillies / Hari mirch
  • 2 big Tomatoes / Tamatar
  • 2 Bayleaves / Tej patta
  • 1 pinch Asafoetida / Hing
  • 1 tsp Cumin / Zeera
  • Salt to taste / Namak
  • 1 tsp Kashmiri red Chilli powder / Kashmiri Lal mirch
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Mango order / Aamchur
  • 1 tsp Garam masala
  • 1 tsp Cumin powder / Zeera
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1/4 tsp green Cardamom powder / Hari elaechi
  • 1/2 tsp Pepper / Kali mirch
  • 1 cup dry or frozen peas / Matar
  • 5-6 boiled Potatoes / Aloo
  • 2-3 cups Water / Pani

Method:-

  1. Make Onion paste and a separate paste out of Tomato,Ginger and Chillies.
  2. Heat Oil until smoked out.
  3. In hot Oil keeping heat low add Bayleaves,Asafoetida and Cumin.
  4. Let Cumin crackle few seconds and add Onion paste.
  5. Sauté Onion on medium-high till golden brown and then add the Tomato paste.Stir and cook on medium to high till the paste gets dries 50%.
  6. Now putting flame on low add Salt,Red Chilli powder,Turmeric,Mango powder,Garam masala,Cumin powder,Cinnamon powder,green Cardamom powder and Pepper.
  7. Sauté for a minute,then add Peas.Saute for 2-3 minutes on medium.
  8. Add boiled Potatoes cut in cubes.Cook and mash about 20% Potatoes while cooking on medium for 2-3 minutes.
  9. Add 2-3 cups Water,Cover and cook on low for about 10 minutes.
  10. Serve with Kachori’s.

Tips :-

  • You can use dry Peas soaked for 4-5 hours.
  • Mashing some Potatoes makes the gravy thick.

 

BEDMI POORI / CLUB KACHORI

Ingredients:- ( Serves 15 )

  • 1/2 cup split Black Gram / Urad Dal
  • 1 cup Water to soak Dal / Pani
  • 2 cup Refined flour / Maida
  • 1 tsp or Salt to taste / Namak
  • 1/4 cup Semolina / Suji
  • 1 tsp Carom / Ajwain
  • 1 tsp Nigella / Kalonji
  • 1 pinch Asafoetida / Hing
  • 1/2 cup Curd / Dahi
  • 5 tbsp Oil / Tel
  • Oil to fry

Method:-

  1. Rinse and keep Urad Dal soaked in one cup of Water for 4-5 hours.
  2. Grind into a thick smooth paste.
  3. In a bowl mix together Refined flour,Semolina,Salt,Carom,Nigella and Asafoetida.
  4. Now add Oil and rub it evenly in the flour to blend.
  5. Drop in Urad Dal paste and Curd.Make a stiff dough.
  6. Keep to rest covered for 10 minutes.
  7. Give few punch’s and divide dough in small Lemon size portions.
  8. Spread into small Kachori ‘s / Puri’s with hand neither too thick nor thin.
  9. Fry in medium hot Oil over low-medium till crisp and golden.
  10. Serve with Aloo sabzi.

Tips :-

  • Apply little Oil in hands if dough feels sticky.
  • If Kachori ‘s / Puri’ is thin it won’t puff up and even if It puffs up it will deflate after some time.

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