Club Kachori (ক্লাব কচুরি)

 **Club Kachori Recipe**

Club Kachori is a popular North Indian dish, particularly famous in Bengal, where it is served with a flavorful aloo ki sabzi (potato curry). It’s a smaller, more puffed-up version of regular kachori, and it's perfect for breakfast or snacks.

### Ingredients:

**For the Dough:**

- 2 cups all-purpose flour (maida)

- 1 tablespoon semolina (sooji/rava) for extra crispiness

- 2 tablespoons oil or ghee

- ½ teaspoon salt

- Water, as required (for kneading)

**For the Filling:**

- 1 cup split urad dal (soaked for 4-5 hours)

- 1 tablespoon fennel seeds (saunf)

- 1 tablespoon coriander seeds (crushed)

- ½ teaspoon cumin seeds

- 1 teaspoon ginger paste

- 2-3 green chilies (finely chopped)

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- Salt to taste

- Oil for frying

### Instructions:

#### 1. Prepare the Dough:

- **Mix the ingredients**: In a bowl, combine the all-purpose flour, semolina, and salt. Add 2 tablespoons of oil or ghee and mix until the flour becomes crumbly.

- **Knead the dough**: Slowly add water and knead into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

#### 2. Prepare the Filling:

- **Grind the soaked dal**: Drain the soaked urad dal and grind it coarsely without adding any water.

- **Cook the filling**: Heat 1 tablespoon of oil in a pan, add cumin seeds, fennel seeds, and crushed coriander seeds. Let them crackle.

- **Add the ground dal**: Add the ground dal to the pan and cook it, stirring continuously, until it becomes dry and lightly golden.

- **Spice the filling**: Add ginger paste, green chilies, red chili powder, garam masala, and salt. Mix well and cook until the mixture becomes dry. Set aside to cool.

#### 3. Assemble the Kachori:

- **Divide the dough**: Make small lemon-sized balls from the dough.

- **Stuff the kachori**: Roll out each dough ball slightly, place a spoonful of the urad dal filling in the center, and seal the dough by bringing the edges together. Flatten it gently with your palms.

  

#### 4. Fry the Kachori:

- **Heat the oil**: In a deep pan, heat enough oil for deep frying.

- **Fry the kachoris**: On medium heat, fry the stuffed dough balls until they puff up and turn golden brown on both sides. Ensure the oil isn’t too hot, so the kachoris cook evenly from the inside.

  

#### 5. Serve:

- Serve the club kachoris hot with aloo ki sabzi (potato curry), pickles, or chutney.

### Tips:

- Knead the dough well to make soft and fluffy kachoris.

- Make sure the filling is dry so that it doesn't leak out while frying.