Kolkata Club Style Baked Kachori Aloo Recipe
Introduction
Baked Kachori Aloo, also known as Moong Dal Kachori with Aloo Sabzi, is a beloved snack in Kolkata and a classic favorite at the city’s clubhouses. Traditionally, Kachoris are deep-fried, but this healthier version offers the same delightful taste with a twist — they are baked to perfection! These Kachoris are stuffed with a delicious filling of yellow moong dal and flavored with an array of spices, then served with a tangy and aromatic aloo sabzi. This recipe for Kolkata Style Club Kachori brings the best of both worlds: the crispiness of the kachori and the comforting, spiced potato curry to accompany it. Serve this dish for any occasion, and your friends and family will surely fall in love with the flavors.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients
For the Kachori Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Water | As required |
For the Kachori Stuffing:
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Yellow Moong Dal (Split, soaked for 2 hours) | 1 cup |
| Salt | To taste |
| Fresh Coriander Leaves (chopped) | 1/2 cup |
| Oil (for brushing) | As required |
For the Aloo Sabzi:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), peeled and cut into small cubes | 2 medium-sized |
| Oil | 2 teaspoons |
| Dry Red Chilli | 1, broken into pieces |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Ginger Garlic Paste | 1 tablespoon |
| Onion, chopped | 2 large |
| Tomatoes, chopped | 3 medium |
| Green Chillies, slit | 2 |
| Garam Masala Powder | 1 teaspoon |
| Fresh Coriander Leaves (chopped) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves (for garnishing) | 1/4 cup |
| Lemon Wedge | For garnish |
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Instructions
Preparing the Kachori Stuffing:
- Begin by heating 1 teaspoon of oil in a Kadai (wok). Once hot, add the red chilli powder, cumin powder, coriander powder, garam masala powder, amchur (dry mango powder), and turmeric powder. Stir these spices for about 30 seconds to release their flavors.
- Add a little water to prevent the spices from burning. Keep stirring for about 3 minutes until the water evaporates and the mixture thickens.
- Add the soaked yellow moong dal to the pan. Stir the mixture well, cooking for about 5-7 minutes until the dal is parboiled or half-cooked. Season with salt and freshly chopped coriander leaves. Once done, set the stuffing aside to cool.
Making the Kachori Dough:
- In a mixing bowl, combine the all-purpose flour (maida), ajwain (carom seeds), salt, and oil. Mix well using your fingers and palms until the mixture resembles breadcrumbs.
- Gradually add water, kneading to form a smooth, firm dough. Cover the dough and let it rest for 15 minutes.
- After resting, divide the dough into small, equal-sized portions, rolling each one into a ball.
Stuffing the Kachoris:
- Take one dough ball and flatten it slightly with your fingers, making the center thicker than the edges.
- Spoon about a tablespoon of the prepared moong dal stuffing into the center of the dough.
- Carefully seal the dough around the stuffing, ensuring no filling escapes. Pinch the edges to form a round, smooth ball. Repeat this process for all the dough balls.
Baking the Kachoris:
- Preheat the oven to 180°C (350°F) for 10 minutes. Meanwhile, line a baking tray with aluminum foil and lightly grease it with oil.
- Arrange the stuffed kachoris on the tray, making sure they are about half an inch apart.
- Brush the tops of the kachoris with oil to help them turn golden brown while baking.
- Bake the kachoris for about 20 minutes or until they are crisp and lightly golden.
Preparing the Aloo Sabzi:
- Heat 2 teaspoons of oil in a pressure cooker over medium heat. Once hot, add the mustard seeds, cumin seeds, and dry red chilli pieces. Stir for about 10-15 seconds until they begin to crackle.
- Add the chopped onions and green chillies, along with salt to taste. Sauté until the onions turn soft and slightly golden.
- Add the ginger-garlic paste and cook for another 1-2 minutes, allowing the raw smell to disappear.
- Stir in the chopped tomatoes and cook until they soften and break down into a mushy consistency.
- Add the cubed potatoes and all the spices: garam masala, coriander powder, turmeric powder, cumin powder, and red chilli powder. Mix everything thoroughly.
- Pour in 2 cups of hot water and pressure cook for one whistle on high flame. After the whistle, reduce the heat and allow the pressure to release naturally.
- Once the pressure has been released, open the lid and stir the curry. Adjust the consistency if needed by adding a little more water. Garnish with freshly chopped coriander leaves and give it a final mix.
Serving:
- To serve, place the baked moong dal kachoris on a plate along with the hot and flavorful aloo sabzi.
- Garnish with a sprig of coriander, a lemon wedge, and sautéed salted green chillies on the side for an added burst of flavor.
- Pair your Kolkata Style Baked Kachori with Date and Tamarind Chutney and Masala Chai for the perfect snacking experience.
Enjoy your delicious Kolkata Style Club Kachori with Aloo Sabzi! The combination of crisp, oven-baked kachoris filled with spiced moong dal and the warm, savory potato curry makes this recipe an unforgettable treat for any occasion.
