Baked Kachori Aloo Recipe



For Kachori

2 cup maida/ all-purpose flour

1 teaspoon ajwain

1 tablespoon oil

salt to taste

water as required

For Stuffing

1 teaspoon oil

1 teaspoon red chili powder

1 teaspoon jeera powder

1 teaspoon dhania powder

1 teaspoon garam masala

1/4 teaspoon amchoor powder

1/4 teaspoon haldi

1 cup soaked moong dal (at least 2 hours)

salt to taste

1/2 cup chopped coriander leaves

oil to brush

For Aloo Curry

2 big potatoes, peeled and cut into small cubes

2 teaspoon oil

1 red chili whole broken into pieces

1/2 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 tablespoon ginger-garlic paste

2 onion, chopped

3 tomatoes, chopped

2 green chili, slit

1 teaspoon garam masala

2 teaspoon dhania powder

1 teaspoon jeera powder

1/4 teaspoon haldi

1/2 teaspoon red chili powder

salt to taste

2 cups hot water to make gravy

1/4 cup chopped coriander leaves

coriander leaves for garnishing

Directions for Baked Kachori Aloo Recipe (Kolkata Style Club Kachori)

To prepare Kolkata Style Kachori Aloo, let us prepare the stuffing first. Heat oil in a Kadai  and add all spices, mix well.

Sauté for 30 seconds and add water so that it won’t get burnt. Keep sautéing for about 3 minutes.

Now add soaked moong dal and stir for 5 to 7 minutes such that it is parboiled.

Now add salt to taste and coriander leaves, and mix well and keep aside.

For Kachori

To prepare Kolkata Style Kachori, add maida, ajwain, salt, and oil in a mixing bowl and mix well with fingers and palm.

Add water to make a smooth and firm dough.

Rest the dough for 15 minutes.

Now, make dumplings from the dough and press the sides of dumpling with fingers so that the center of the kachori is a little thick.

Fill the center with a tablespoon of stuffing and seal it from all sides to form the kachori.

Repeat the same for the rest of the kachoris.

Meanwhile, preheat Oven to 180 degrees Celsius for 10 minutes.

Place an aluminium foil on a baking tray and brush it with oil.

Place kachoris at a half inch distance from each other and brush upper portion of kachoris with oil.

Bake in oven for 20 minutes at 180 degrees Celsius.

For Aloo Sabzi

Heat oil and add mustard seeds and cumin seeds with red chili in a Deep frying pan.

When mustard seeds crackle, add chopped onions, green chili, and required salt.

Sauté till onion becomes brown/cooked. Now add ginger-garlic paste to this and sauté for 30 seconds.

Add chopped tomato and stir till the tomatoes are cooked.

Now add potatoes with all spices and mix well.

Add hot water and pressure cook for 1 whistle on high flame. Switch off.

When pressure releases by itself, remove the lid and give the curry a nice stir, on medium flame.

Add chopped coriander leaves and mix well.

Serve Baked Moong Dal Kachori With Aloo Sabzi (Kolkata Style Club Kachori Recipe) and garnish with coriander leaves, lemon wedge and sautéed salted green chilli. Pair it up withDate and Tamarind Chutney and Masala Chai and serve.