Club Kachori/Kolkata Style Club Kachori

Indian cuisine is seriously vast and each region of India shares many droolworthy dishes. However i learned so many Regional dishes through blogging, seriously now i can dish out some delightful Regional dishes with an ease. However i love learning some traditional Regional dishes especially North Indian foods. Though been born and brought up in South India, my love for North Indian cuisine pulled me to replicate most of the traditional dishes at home. Hence my family can enjoy these delicious dishes which are quite unknown for us until i crossed them through this virtual world. One of my recent trial from Kolkata is this super duper fluffy kachori with lipsmacking potato curry. Yes my today's post is one of the famous and well known breakfast dish from the city of Kolkata, and this dish is a weekend special dish. Kachori, we know that kachori is a deepfried dish with stuffing in it. But trust club kachori is completely a different one from the well known kachori liks khasta kachori etc.

Club Kachori is bite sized mini puris prepared typically with maida, but however these kachoris can be prepared with wheat flour as well. And this kachori dough calls for coarsely grounded urad dal paste, chilly-ginger paste with asafoetida, hence these kachoris are extremely flavourful and dangerously addictive. To pair with this kachoris, a flavourful potato curry is served. And this curry calls for Panchporan, the popular Bengali spice mix, hence this potato curry tastes extremely delicious with wonderful flavors. I grabbed this Club Kachori from Jyoti's blog as i was paired with her for this month's Recipe Swap Challenge , a facebook group event i have been a part. Every month either we cook with Alphabets or Recipe swap, and vice versa. Since i like challenges, i couldnt stop myself to join this group.

Kachori/Puri:
2 cups Wheat Flour/Atta
1/4cup Semolina/Rava
2tbsp Oil
1/4cup Urad dal
1/4tsp Asafeotida powder
1tsp Chilli paste
1tsp Ginger paste

Drain the soaked urad dal and grind coarsely in a grinder.

In a mixing bowl, add the coarsely ground urad dal paste, wheat flour, semolina, oil, asafoetida powder, salt, chilli paste and ginger paste, add enough water and  knead as a firm dough.

Cover it and keep aside for half an hour.

Divide the dough into small balls.

Roll them into thick rounds, dont roll them as thin.

Heat oil and when the oil is heated enough, fry them 2-3 at a time on high heat.

Flip and fry until they turs golden, drain the excess of oil with a paper towel, serve.

Potato Curry/Aloo ki Sabji
4 Potatoes (boiled & cubed)
2 tomatoes (pureed)
1tsp Garlic (grated)
1tsp Ginger paste
1 Green chilli (choped)
1tsp Cumin seeds
1 Red chilly
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Red chilly powder
2tsp Coriander powder
Salt
1/4tsp Amchur powder
1/4tsp Garam masala
1/2tsp Kasuri Methi
Coriander leaves
Oil
1/4tsp  Fennel seeds, methi seeds, ajwain, kalonji and mustard seeds

Heat oil in a pan, add asafoetida powder, cumins, red chilli, green chilli, ginger and garlic and sauté for a few seconds.

Now let crack the fennel seeds, methi seeds, ajwain seeds, kalonji and mustard seeds.

Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder.

Cook for few minutes, once the oil gets separates, add the potatoes, saute for few minutes.

Add a cup of water and bring it to boil. Let it cook for a while.

Once the gravy gets thick, add garam masala, amchur and crushed kasuri methi and stir.

Finally add the coriander leaves and serve with club kachori.