Growing up in Kolkata, one day in the winters definitely meant kachori sabzi for breakfast! It’s perfection in the crisp winter morning. A spiced besan (chickpea powder) filled soft Kachori with the most delicious aloo (potato) sabzi. They are just a match made in heaven. And served with some jalebis on the side Im in heaven. This is a very popular breakfast/ brunch back in Kolkata that many roadside vendors sold. In winters there is a long line waiting for it also.
When I came to visit Jiggy (my husband) back when we were dating for the first time, I learnt how to make this from my Nani (maternal grandmother). I make this for him once a year for sure and it’s the best brunch. You know you need to try this!!
Happy Cooking!

Servings: 8-10 servings

Prep Time: 20 mins

Cooking Time: 1.5 hours

Rest Time: 20 mins

Total Time: 2 hours

Ingredients: 

Aloo sabzi:

• 1.5 tbsp mustard oil

• 1 tsp kalonji (nigella seeds)

• 1.5-2 tsp Hing 

• 1-2 dried red chili

• 2 inch Ginger grated 

• 2-4 green Chilli as per taste

• 2 medium Tomatoes chopped

• 1-2 tsp Salt as per taste

• 1 tsp black salt

• 1-2 tsp Red chilli powder

• 1/2 tsp cumin powder

• 1/2 tsp corriander powder

• 1/2 tsp haldi 

• 1/4 tsp black pepper

• 600-800g Boiled golden potatoes broken into pcs with hand 

• 2-3 tbsp chopped fresh Coriander 

• 1.5 tbsp Kasturi methi

Club Kachori dough:

• 2 cups all purpose flour

• 3 tsp ghee

• 1/4- 1/2 cup Water as needed

• 1 tsp Salt

Club Kachori filling:

• 1 tbsp oil

• 1 tsp ghee

• 1/2 tsp kalonji  

• 3/4 -1 tsp Hing powder

• 1/2 cup Besan (chickpea flour)

• 1 tsp Red chili powder

• 1/2 tsp salt 

• 1/4 tsp amchoor powder

• 1/4 tsp garam masala powder

Directions: 

1. Aloo sabzi: Wash well and Boil golden potatoes. I like to keep the skin on. When boiled and cooked break it into pieces.

2. In a pan on medium heat add mustard oil. Add the kalonji , dried red chili and hing to it. Let it cool and crackle in the oil.

3. Add the grated ginger and green Chili’s and cook for 2-3 mins till fragrant.

4. Add chopped tomatoes and mix and cook. Cook for 3-4 mins till it starts breaking down.

5. Add the spices- red chili powder, turmeric, salt, black salt, pepper, cumin and coriander and mix. Cook for 5-8 mins till the tomatoes break down well and everything comes together.

6. Add the potatoes and mix it together in the tomato mixture.

7. Add about 1 1/2-2 cups water and mix well.

8. Keep cooking and let the gravy thicken. It will come to the boil and the potatoes will break further thickening the gravy. It will take 8-10 mins.

9. Once the gravy starts thickening add the crumbled Kasthuri methi and coriander leaves.

10. Mix well and cook. Add more water if needed for consistency. Check the salt and spice at this stage.

11. When it thickens enough, it is ready.

12. Club Kachori dough: In a bowl add flour and salt and mix together. You can also use a stand mixer.

13. Add ghee and mix it in, rubbing it throughout the flour so that it’s well combined. The flour should resemble wet sand.

14. Make a well and add water and kneading it into a dough. Start with 1/4 cup water and add more as needed. (If using a stand mixer use a dough hook). Knead it for 4-6 mins till kneaded and combined. The dough should not tear easily. Knead more till the dough is stretchy.

15. Transfer to a bowl and cover with a damp cloth for 30 mins.

16. Club Kachori filling: In a pan add oil and when it starts heating up, add nigella seeds and hing. Cook it for 1-2 mins till it’s crackled.

17. Add besan and mix well, stirring frequently. Cook it for 3-5 mins till the raw taste is gone.

18. Make a well and add ghee to the centre. Add the spices- salt, red chili powder amchur and garam masala to the ghee and mix for a few seconds. Combine it with the besan mixing it well so it’s evenly distributed.

19. Cook it for 2-3 mins and then keep aside to cool. Make sure there are no lumps, grind if needed.

20. When ready to fry put the oil in a thing pan on heat.

21. Divide the Kachori dough into small round balls, about 17-20 of them, depending on the size you like.

22. Lightly dampen the besan filling and make an equal amount of circles. Make sure you dampen the filling otherwise it will dry out the dough. Do not fill too much in advance or it can dry out.

23. Spread a dough round out and make a well in it. Fill it with a filling circle and close the dough around it well and seal.

24. Roll it into a circle using a rolling pin.

25. Deep fry in hot oil around 380-410F till cooked though.

26. Serve with the aloo sabzi and enjoy! Best condiments are curd, achaar, green chili’s and jalebi.

Notes/Tips:

• Sabzi:

  • I like to leave the skin on the potatoes. You can peel them if you like.

  • Using freshly ground hing makes a world of difference.

  • If you can, make it the night before or a few hours before, the flavor sets in and it’s so much better.

  • Breaking the potatoes by hand, makes it break up in the cooking thickening the gravy and gives a more authentic feel.

  • If you make it before you’ll need to add water when reheating it.

  • Yes, mustard oil is a must!
    

• Kachori:

  • The dough should stretch well. Knead if needed.

  • When filling the kachoris make sure it’s sealed wel.

  • Make sure the besan is cooked well so there is no raw taste.

  • Fry the kachoris in very hot oil.

  • The kachoris do not take too much time to fry. Be fast and careful! If you over fry it will become too crisp.