Kolkata Club Style Baked Kachori Aloo Recipe

Step 1: To begin making the Kolkata Style Kachori Aloo recipe, first  heat oil in a Kadai and add all spices which includes red chilli powder, coriander powder, cumin powder, garam masala powder, amchur, turmeric powder and mix well

Step 2: Stir for 30 seconds and add water so that it won’t get burnt

Step 3: Keep stirring for about 3 minutes

Step 4: Now add soaked moong dal and stir for 5 to 7 minutes such that it is parboiled or half boiled

Step 5: Now add salt to taste and coriander leaves, and mix well and keep aside

Step 6: The stuffing for the Kachori is ready*Steps to make the Kachori

Step 7: To prepare Kolkata Style Kachori, add maida, ajwain, salt, and oil in a mixing bowl and mix well with fingers and palm

Step 8: Add water to make a smooth and firm dough

Step 9: Rest the dough for 15 minutes

Step 10: Once it is done resting, divide the dough into small equal rounds

Step 11: Now to stuff the dough with filling, take one ball and press the sides of dough with fingers so that the center of the kachori is a little thick

Step 12: Fill the center with a tablespoon of stuffing and seal it from all sides to form the kachori

Step 13: Repeat the same for the rest of the kachoris

Step 14: Meanwhile, preheat Oven to 180 degrees Celsius for 10 minutes

Step 15: Place an aluminium foil on a baking tray and brush it with oil

Step 16: Place kachoris at a half inch distance from each other and brush upper portion of kachoris with oil

Step 17: Bake in oven for 20 minutes at 180 degrees Celsius

Step 18: *Steps to make the Aloo Sabzi for KachoriHeat 2 teaspoons oil in a pressure cooker

Step 19: Reduce the heat to low and add mustard seeds, cumin seeds, dry red chilli and stir for about 1-15 seconds

Step 20: After 15 to 20 seconds, add in the chopped onions, green chillies, and salt as per your tasteSauté till onions turn slightly brown in colour

Step 21: Now add ginger-garlic paste to this and saute until the raw smell of ginger garlic goes away

Step 22: Add chopped tomato and cook till they turn soft and mushy

Step 23: Now add potatoes with all spices and mix well

Step 24: Add 2 cups of hot water and pressure cook for 1 whistle on high flame

Step 25: Switch off and release the pressure naturally

Step 26: When pressure releases by itself, remove the lid and give the curry a nice stir

Step 27: Add chopped coriander leaves and mix well

Step 28: 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

Step 29: Pair it up withDate and Tamarind Chutney and Masala Chai and serve