क्लब कचोरी | Club Kachori | Sanjeev Kapoor Khazana

A light, puffed and crispy puris clubbed with a spicy and delicious sabzi is a very popular dish in Indore and Kolkata. Surprisingly, this is served with piping hot and fresh Jalebis! A perfect and a unique combination!

CLUB KACHORI

Ingredients

Puri
1 cup refined flour (maida)
½ cup semolina (rawa)
¼ cup split skinless black gram (dhuli urad dal) flour
¼ tsp asafoetida (hing)
Salt to taste
2 tsps oil + for deep frying
Sabzi
2 large potatoes, cut into 1 inch pieces
100 grams red pumpkin, peeled and sliced
2 tbsps mustard oil
1 tsp panch phoran
1 bay leaf
½ inch ginger, finely chopped
1-2 green chillies, chopped
1 medium tomato, chopped
Salt to taste
1 tsp Tata Sampann Chilli Powder
½ tsp turmeric powder
1 tsp coriander powder
¼ tsp dried fenugreek leaves (kasuri methi)

Method

1. Take refined flour in a large bowl, add semolina, split skinless black gram flour, asafoetida, salt, 1 tsp oil and water and knead to a stiff dough. Drizzle remaining oil and knead again, cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make sabzi, heat mustard oil in a non-stick pan. Add panch phoran, bay leaf, ginger and green chillies and sauté till fragrant.
3. Add tomato and mix, add salt and sauté for 2-3 minutes. Add potatoes and pumpkin and sauté.
4. Add Tata Sampann Chilli Powder, turmeric powder and coriander powder and mix well.
5. Add dried fenugreek leaves and mix, pour ½ cup water, mix, cover and cook for 8-10 minutes.
6. Lightly mash the cooked potatoes with the back of a spoon and take the pan off the heat.
7. To make pooris, divide the dough into equal portions and shape each portion in a ball. Dip each ball into oil and roll out into a small disc of 1½ inches diameter.
8. Heat sufficient oil in a kadai, slide in the discs and deep fry till puffed up and crisp. Drain on absorbent paper.
9. Arrange pooris on a serving plate and transfer sabzi in a serving bowl and serve hot with jalebis.

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