Club Kachori and Aloo Sabji🍽
One of my most favourite breakfast is eating club kachori and aloo matar sabji. When i was younger most of my sunday breakfast was this. This is a famous dish in Kolkata. In this recipe i have done few modifications. These pooris are crispy from outside and soft inside.
INGREDIENTS - For 8 people
For club kachori-
Whole wheat flour - 500 gms
Salt to taste
Fennel (Sounf) - 1 tbsp
Green chilli paste - 3-4 chillies grinded
Oil - 4 tbsp
Semolina (Sooji) - 1/4 cup
Moong Dal - 150gms (soaked and grinded with ginger small and hing- one pinch)
For aloo sabji -
Boiled Potato - 1/2 kg
Tomatoes - 5 big
Green chillies - 4
Ginger - 1 inch
Jeera - 1/2 tbsp
Oil - 3 tbsp
Hing - a pinch
Malai - 1/4 cup or 1/2 katori small
Turmeric powder - 1/4 - 1/2 tsp
Red chilli powder - 1/2 tsp
Soak your moong dal for 1-2 hours and grind it with ginger and hing.
You can substitute moong dal with urad dal. I used moong dal as it does not lead to acidity problems.
You can adjust the consistency of the sabji with how much ever water you want to add.
Whole wheat flour can be substituted with all purpose flour (Maida).
For the sabji-
Grind tomatoes, chillies, ginger and jeera into a puree.
In a kadhai add oil. When its hot add jeera and a pinch of hing.
Add turmeric powder and tomato puree. Cook it until it leaves the sides of kadhai. Add garam masala and salt.
Now add boiled potatoes diced. Mix it until all potatoes are covered with tomatoes.
Now add water according to your required consistency.
Now add malai and mix it well.
Simmer it and add coriander leaves.
For the pooris-
Take a parat (platter) and in whole wheat flour add sooji, salt and sounf.
Now add moong dal mixture and green chilli paste.
Now add little little water and make a hard dough.
Now roll it without flour (use oil to roll your pooris) and fry them until crispy.
Enjoy these pooris with yummy aloo sabji in winters or rainy days.❤️