Club Kachori Recipe - A true relish

Cooking.Shooking's picture

Sep. 24, 2014

Today I am here with a recipe which is a real relish. Serves as a great breakfast, or a Sunday brunch. Actually it can be enjoyed anytime, it is that awesome. Club Kachori is a inseparable of kachori like pooris prepared from a club of ingredients served along a mouthwatering pumpkin curry. TREAT!! Served in many restaurants during Sundays, people actually queue up for this dish in many restaurants.


For the puri
Maida 2 Cup (32 tbs)
Suji 1/2 Cup (8 tbs) (Semolina)
Urad dal 1/2 Cup (8 tbs) (Split Black gram)
Curd 1/3 Cup (5.33 tbs) (Yogurt)
Salt To Taste
Oil 2 Cup (32 tbs) (For Deep Frying)
For the curry/sabji
Pumpkin 1 1/2 Cup (24 tbs) , cubed
Potatoes 1 1/2 Cup (24 tbs) , cubed, small cubes
Chopped onions 1/2 Cup (8 tbs)
Oil 3 Tablespoon (2
Ginger garlic green chili paste 1 1/2 Tablespoon , crushed
Mustard seeds 1/2 Teaspoon (Rai)
Cumin seeds 1/2 Teaspoon (Jeera)
Fenugreek 1/2 Teaspoon (Methi dana)
Onion seeds 1/2 Teaspoon (kalonji)
Dried fenugreek leaves 1 Tablespoon (Kasoori methi)
Salt To Taste
Coriander powder 1 1/2 Teaspoon
Turmeric 1/2 Teaspoon
Red chili powder 1 Teaspoon
Garam masala 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Dried mango powder 1/2 Teaspoon (Amchur)
Sugar 2 Teaspoon (2
Coriander To Taste



Soak the urad daal for a couple of hours (3-4 hours) and grind it into a coarse paste after that.


In a bowl, add in the flour, semolina (suji), salt and mix well. Add in the urad dal paste and make a dough adding yogurt little by little. Add in a tsp of ghee/oil and knead for 2 mins. Cover the dough with muslin cloth and let it rest for atleast 15 mins.

Take a pressure cooker, add in the oil. Now add the mustard (rai), jeer a(cumin), methi (fenugreek) and kalonji (onion seeds). Once these crackle tip in the crushed ginger-green chili-garlic and a pinch of Kasuri Methi (dried fenugreek leaves). Cook till raw flavor is gone. Then add the onions and salt and let it cook until the onion is light brown.

After onion is light brown, add in the pumpkin and potato, followed by turmeric, coriander powder, red chili powder. Sauté for 2 mins. Add in some water, Once it boils, cover and cook until 4 whistles.

Open the lid after some time. Add the garam masala, sugar, amchur(dry mango powder) and kasoori methi. Mix it all mash up some bits of pumpkin and garnish with coriander leaves. Let it simmer in low flame for 2 mintues. Sabji is ready.

For kachori, roll some pooris by taking a dumpling out of the dough. Fry it in hot oil.


Serve hot with pumpkin curry. Relish it! These kachoris are serveed sperately in a plate with the gravy. The best way to consume them is to lightly crush the top of the kachori fill it with the gravy and consume it. Don't keep it stuffed for too long as it would make the kachories really soggy.


Sugar is the key for the pumpkin sabji. Make sure you add it.

Mashing up some of the pumpkin in the sabji when cooked is important.

If you want crisp puris then increase the amount of Suji and dal. Take ½ Cup of Suji and ¾ cup of Urad dal.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 367Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 328 mg13.67%

Total Carbohydrates 54 g18%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet