Ingredients: cup All Purpose Flour (Maida), teaspoon Ajwain (Carom seeds), tablespoon Sunflower Oil, - to taste, - as required, teaspoon Sunflower Oil, teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Coriander (Dhania) Leaves, teaspoon Garam masala powder, teaspoon Amchur (Dry Mango Powder), teaspoon Turmeric powder (Haldi), cup Yellow Moong Dal (Split) - soaked for 2 hours, - to taste, cup Coriander (Dhania) Leaves - chopped, Oil - to brush, Potatoes (Aloo) - peeled and cut into small cubes, teaspoons Sunflower Oil, Dry Red Chilli - whole broken into pieces, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), tablespoon Ginger Garlic Paste, Onion - chopped, Tomatoes - chopped, Green Chillies - slit, teaspoon Garam masala powder, teaspoons Coriander (Dhania) Leaves, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), teaspoon Red Chilli powder, - to taste, cup Coriander (Dhania) Leaves - chopped, sprig Coriander (Dhania) Leaves - for garnishing, Vegetarian diet
Instructions: 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.Stir for 30 seconds and add water so that it won’t get burnt. Keep stirring for about 3 minutes.Now add soaked moong dal and stir for 5 to 7 minutes such that it is parboiled or half boiled. Now add salt to taste and coriander leaves, and mix well and keep aside. The stuffing for the Kachori is ready*Steps to make the 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. Once it is done resting, divide the dough into small equal rounds. 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.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. *Steps to make the Aloo Sabzi for KachoriHeat 2 teaspoons oil in a pressure cooker. Reduce the heat to low and add mustard seeds, cumin seeds, dry red chilli and stir for about 1-15 seconds. 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. Now add ginger-garlic paste to this and saute until the raw smell of ginger garlic goes away. Add chopped tomato and cook till they turn soft and mushy. Now add potatoes with all spices and mix well.Add 2 cups of hot water and pressure cook for 1 whistle on high flame. Switch off and release the pressure naturally.When pressure releases by itself, remove the lid and give the curry a nice stir. 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.