Club Kachori

Grind the soaked dal with ginger and green chili until smooth. Then, combine the whole wheat flour, refined wheat flour, asafoetida, mustard oil, carom seeds, semolina, curd, salt, Nigella seeds, and the ground dal. Knead into a fine dough, cover, and let it rest for 20 minutes.

Create a paste by blending together tomatoes, chili, Kashmiri red chili powder, ginger, salt, coriander leaves, mint leaves (fresh or dry), asafoetida, dry mango powder, cumin seeds powder, and coriander powder.
Crush together cinnamon, cloves, green and black cardamom, and black pepper into a coarse powder.

In a pan, heat mustard oil, then add asafoetida, nigella seeds, and cumin seeds. Stir in the green paste and cook for a bit. Next, add the spice mix and a splash of water. Once the masala is cooked through, toss in the peas and potatoes. Let it simmer until everything is tender. Finish off with Kasuri methi and fresh coriander leaves.

Divide the dough into small portions and shape them into round balls. Flatten each ball into small kachoris and deep fry until golden brown.
Present the iconic Kolkata street food, Club Kachori, alongside the flavorful sabzi, mirchi k tapore, and a sprinkle of sev for an authentic culinary experience.