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

For the Kachori Filling

For the Aloo Sabzi

Nutritional Information

Instructions

Step 1: Prepare the Kachori Filling

1. Heat 1 teaspoon of sunflower oil in a Kadai (or pan).
2. Add the dry spices: red chili powder, cumin powder, garam masala, amchur, and turmeric. Stir for 30 seconds.
3. Add a splash of water to prevent the spices from burning. Continue stirring for about 3 minutes.
4. Incorporate the soaked moong dal and cook for 5–7 minutes until it is partially cooked (parboiled).
5. Add salt and chopped coriander leaves. Mix well and set aside to cool.

Step 2: Prepare the Kachori Dough

1. In a mixing bowl, combine maida, ajwain, salt, and 1 tablespoon of sunflower oil.
2. Gradually add water to form a smooth and firm dough.
3. Cover the dough with a damp cloth and let it rest for 15 minutes.
4. Once rested, divide the dough into small, equal-sized balls.

Step 3: Assemble the Kachoris

1. Take one dough ball and press the sides with your fingers, leaving the center slightly thick.
2. Place a tablespoon of filling in the center and gently seal the edges to form a round kachori.
3. Repeat the process for the remaining dough and filling.

Step 4: Bake the Kachoris

1. Preheat the oven to 180°C (356°F) for 10 minutes.
2. Line a baking tray with aluminum foil and brush it with oil.
3. Arrange the kachoris on the tray, leaving a 1/2-inch gap between each.
4. Lightly brush the tops of the kachoris with oil.
5. Bake for 20 minutes or until golden brown, flipping them midway if necessary.

Step 5: Prepare the Aloo Sabzi

1. Heat 2 teaspoons of sunflower oil in a pressure cooker.
2. Add mustard seeds, cumin seeds, and broken red chili. Stir for 15–20 seconds.
3. Add the chopped onions, green chilies, and salt. Sauté until the onions turn golden.
4. Mix in the ginger-garlic paste and cook until the raw aroma dissipates.
5. Add the chopped tomatoes and cook until soft and mushy.
6. Incorporate the cubed potatoes along with garam masala, cumin powder, turmeric, and red chili powder. Mix well.
7. Pour in 2 cups of hot water and pressure cook for 1 whistle on high heat.
8. Allow the pressure to release naturally before opening the lid.
9. 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!