Sunday, August 30

Sabji Kachori or Club Kachori, a street food


Posting a recipe which is a real relish in my house. Serves as a filling breakfast, or a Sunday brunch. Actually, it can be enjoyed anytime of the day. Call it a Sabji kachori, Club kachori or Puri kachori. It’s an extremely popular street food in Kolkata.
 
I had it first at my Masi's place in Kolkata, and then and there got its recipe from my dear SIL. Since then it is our favourite Sunday breakfast. Sabji Kachori are small pooris prepared from a club of ingredients served along a simple and fast to cook potato curry. Fried foods appear very rarely at my home but when they are, we relish them to the fullest extent. YUM!! 


Ingredients: 

Kachori 

Sooji or Semoli - 1 cup
Urad dal flour 1 cup
Oil -1 tbsp
Kala Jeera 1tsp
Salt to taste
Oil for frying 

Potato curry
 
3-4 potatoes (medium sized) boiled
Panch Phoran Masala - Nigella (⅛ tsp) + Fenugreek Seeds (¼ tsp) + Mustard seeds (¼ tsp) + Cumin seeds (¼ tsp) + Fennel (¼ tsp)
Dry fenugreek / methi leaves - 2 tbsp
Turmeric powder - ¼ tsp
Red Chilli powder - ½ tsp
Coriander powder 2 tsp
Mango Powder - ¼ tsp
Garam Masala - ¼ tsp
Salt to taste 

Method: 

Add the ingredients for Kachori in a bowl. Add water and make firm dough.
Do take note that the dough gets a bit sticky, so grease your palm with some oil as required.
Set aside the dough for 20 minutes

Potato curry:

1. Meanwhile chop the boiled potatoes into medium sized cubes. Also take about 1/4 potato and mash it finely.
2. Mix all the spices with about 2 tbsp of water and set aside.
3. Add oil in a pan, once hot add panch poran. Once it splutters add the spice mix and then add washed fenugreek leaves, let it cook for 1-2 minutes till aroma comes.
4. Add chopped potatoes, mix well. Cook
5. Add water, salt to taste and cook until water boils
6. Lastly add garam masala and the mashed potato. 

Frying pooris: 

1. Knead the dough once and then make small pedas( balls) out of it
2. Grease your hand and chakla with some oil and make small pooris about 1.5 inch in diameter and thick (about 1 mm) as in parathas.
3. Deep fry in hot oil (as we do for pooris) untill golden brown on both sides.
4. Serve with hot potato curry. 

Tips:
 
1. Mashing the potatoes and adding it , gives it nice thick gravy texture
2. In case Urad flour is not available, you can soak dal for an hour, drain, grind and use as well.
3. Adding a bit of green chill and ginger in the dough can enhance the taste of pooris
4. Wheat flour can be used instead of refined flour
5. Press the pori with ladle if it floats on top, to puff it. And just try to turn only once. Turing again and again makes it absorb more oil.

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