Kolkata Street Food Club Kachori & Aloo sabzi
Introducing the quintessential Kolkata Street Food -Club Kachori & Aloo Sabzi recipe – a nostalgic journey back to the vibrant mornings of the City of Joy! Growing up in Kolkata, breakfast often meant indulging in the irresistible combination of crispy kachoris paired with piping hot aloo sabzi. This delightful duo encapsulates the essence of winter mornings, with its crispy exterior giving way to a chewy, flavorful center, perfectly complemented by the aromatic and spicy potato curry.
Elevate your breakfast experience with this authentic recipe, reminiscent of the bustling streets of Kolkata where vendors skillfully crafted these delectable treats. As a cherished tradition, this hearty meal often followed the colorful festivities of Holi, adding an extra layer of joy and flavor to the celebrations. Now, recreate the magic of Kolkata's street food scene in your own kitchen and embark on a culinary adventure that transports you to the vibrant streets of the city. Serve alongside some mouthwatering jalebis for the ultimate indulgence. Get ready to savor the taste of tradition and create cherished memories with every bite.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 30 mins
Cooking Time: 1 hour
Rest Time: 2-3 hours
Total Time: 4-5 hours
Ingredients:
Aloo sabzi:
600-800g Boiled golden potatoes broken into pcs with hand
1.5 tbsp mustard oil
1 bay leaf
1 tsp kalonji (nigella seeds)
1.5-2 tsp Hing/ asafoetida
1-2 dried red chilis
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 coriander powder
1/2 tsp haldi
1/4 tsp black pepper
2-3 tbsp chopped fresh Coriander
1.5 tbsp Kasuri methi
Club Kachori dough:
1/3 cup urad dal; washed and soaked for 2 hours
1 green chili
1/2 tbsp ginger paste
2 cups all-purpose flour
1/4 cup sooji/ semolina
1/2 tsp Salt
1-1.5 tsp kalonji (nigella seeds)
1/2 tsp hing/ asafoetida
2.5 tsp peanut oil
About 1/2-2/3 cup water
Oil to deep fry
Directions:
Aloo sabzi: Wash well and Boil golden potatoes. I like to keep the skin on. When boiled and cooked break it into pieces with your hands.
In a pan on medium heat add mustard oil. Add the kalonji, dried red chili, bay leaf, and hing to it. Let it cool and crackle in the oil.
Add the grated ginger and green Chili and cook for 1-2 mins till fragrant.
Add chopped tomatoes and mix and cook. Cook for 3-4 minutes till it starts breaking down.
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.
Add the potatoes and mix it in the tomato mixture.
Add about 1.5-2 cups water and mix well.
Keep cooking and let the gravy thicken. It will come to a boil then cover the pan with a lid on low heat and let it cook for 12-15 mins.
Once the gravy starts thickening add the crumbled Kasuri methi and coriander leaves.
Mix well and cook. Add more water if needed for consistency. Check the salt and spice at this stage.
The gravy should be thick but there should be enough liquid. The sabzi is ready!
Club Kachori dough: In a blender add the drained soaked urad dal, chili, and ginger. Grind till it’s completely smooth. Add 1 tbsp water if needed.
In a bowl add flour, sooji, hing, kalonji, and salt and mix.
Add oil and mix it in, rubbing it throughout the flour so that it’s well combined. The flour should resemble sand.
Make a well in the center of the flour and add the urad dal mixture. Start mixing it till the flour is damp. Add 1/4 cup water and start kneading it into a dough. Start with 1/4 cup water and add more as needed. Knead it for 4-6 mins till kneaded and combined. The dough will be a little stiff.
Transfer to a bowl and cover with a damp cloth for 30-60 mins.
When ready to fry put the oil in a frying pan on heat.
Divide the Kachori dough into small round balls, about 15-18 of them, depending on the size you like.
Lightly oil the surface and roll it into a circle using a rolling pin. Don’t roll it too thin like one does for puris, these are thicker.
Deep fry in hot oil around 375F till puffed up and cooked through.
Serve with the aloo sabzi and enjoy! The best items to serve it with are chili achaar, green chilis, 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 kachori dough is a little stiff which gives it a chewy texture.
The kachoris should not be too thin otherwise they won’t puff up well.
Fry the kachoris in hot oil.
The kachoris do not take too much time to fry. Be fast and careful!
Make sure you soak the Urad dal for 2 hours at least.
