Kolkata Club Style Baked Kachori Aloo Recipe
Delve into the authentic flavors of Kolkata with this delightful Baked Moong Dal Kachori with Aloo Sabzi. Inspired by the charming club-style snacks of the City of Joy, this recipe transforms the traditional deep-fried kachoris into a healthier baked version without compromising on taste. Accompanied by a comforting aloo sabzi, this dish is perfect for breakfast, brunch, or a hearty evening snack.
Recipe Overview
- Cuisine: North Indian
- Course: Snack
- Diet: Vegetarian
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Total Time: 60 minutes
- Servings: 4
Ingredients
For the Kachori Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 2 cups |
| Ajwain (Carom seeds) | 1 teaspoon |
| Sunflower oil | 1 tablespoon |
| Salt | To taste |
| Water | As required |
For the Kachori Filling
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (soaked for 2 hours) | 1 cup |
| Sunflower oil | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Coriander leaves (chopped) | 1/2 cup |
| Sunflower oil (for brushing) | As needed |
For the Aloo Sabzi
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 |
| Sunflower oil | 2 teaspoons |
| Dry red chili (broken) | 1 |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Ginger-garlic paste | 1 tablespoon |
| Onion (chopped) | 2 |
| Tomatoes (chopped) | 3 |
| Green chilies (slit) | 2 |
| Garam masala powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Coriander leaves (chopped) | 1/4 cup |
| Coriander leaves (for garnish) | 2 sprigs |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Carbohydrates | 58 g |
| Protein | 12 g |
| Fats | 8 g |
| Fiber | 7 g |
Instructions
Step 1: Prepare the Kachori Filling
- Heat 1 teaspoon of sunflower oil in a Kadai (or pan).
- Add the dry spices: red chili powder, cumin powder, garam masala, amchur, and turmeric. Stir for 30 seconds.
- Add a splash of water to prevent the spices from burning. Continue stirring for about 3 minutes.
- Incorporate the soaked moong dal and cook for 5–7 minutes until it is partially cooked (parboiled).
- Add salt and chopped coriander leaves. Mix well and set aside to cool.
Step 2: Prepare the Kachori Dough
- In a mixing bowl, combine maida, ajwain, salt, and 1 tablespoon of sunflower oil.
- Gradually add water to form a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
- Once rested, divide the dough into small, equal-sized balls.
Step 3: Assemble the Kachoris
- Take one dough ball and press the sides with your fingers, leaving the center slightly thick.
- Place a tablespoon of filling in the center and gently seal the edges to form a round kachori.
- Repeat the process for the remaining dough and filling.
Step 4: Bake the Kachoris
- Preheat the oven to 180°C (356°F) for 10 minutes.
- Line a baking tray with aluminum foil and brush it with oil.
- Arrange the kachoris on the tray, leaving a 1/2-inch gap between each.
- Lightly brush the tops of the kachoris with oil.
- Bake for 20 minutes or until golden brown, flipping them midway if necessary.
Step 5: Prepare the Aloo Sabzi
- Heat 2 teaspoons of sunflower oil in a pressure cooker.
- Add mustard seeds, cumin seeds, and broken red chili. Stir for 15–20 seconds.
- Add the chopped onions, green chilies, and salt. Sauté until the onions turn golden.
- Mix in the ginger-garlic paste and cook until the raw aroma dissipates.
- Add the chopped tomatoes and cook until soft and mushy.
- Incorporate the cubed potatoes along with garam masala, cumin powder, turmeric, and red chili powder. Mix well.
- Pour in 2 cups of hot water and pressure cook for 1 whistle on high heat.
- Allow the pressure to release naturally before opening the lid.
- Stir the curry, garnish with chopped coriander leaves, and adjust the seasoning as needed.
Step 6: Serve
- Place the baked kachoris on a serving plate.
- Serve with hot aloo sabzi, garnished with fresh coriander leaves.
- Accompany with a tangy Date and Tamarind Chutney and a cup of Masala Chai for a quintessential Kolkata club experience.
Enjoy the wholesome and flavorful Kolkata Club Style Baked Kachori Aloo—a dish that beautifully combines tradition with a healthy twist!
