Veg: Kumror Chhakka
Why Kumror Chhakka?
When I was young, my mom used to cook kumror chhakka and luchi for all my siblings and me when we were growing up in Behala. That taste inspired me to learn how to make this dish and encourage my family to enjoy it as well. My husband and two sons learned to love this dish. In fact, my daughter-in-laws love this as well and I believe one of my four grand kids enjoy this occasionally.
Ingredients and Quantity or Amount
1. Pumpkin (500 grams)
2. Potatoes (200 grams)
3. Chola (1/2 cup)
4. Panch Puran (Five seeds) (1/2 table spoon)
5. Hing (1/2 table spoon)
6. Turmeric Powder (1/2 table spoon)
7. Cooking Oil (4 table spoons)
8. Corriander Powder (2 table spoons)
9. Ginger Paste (1 table spoon)
10. Ghee (1 table spoon)
11. Garam Masala (1 table spoon)
12. Bay Leaves (2 pieces)
13. Salt (to taste)
14. Sugar (1/2 table spoon)
15. Dry Whole Red Chilli peppers (2 pieces)
Method
Cut pumpkin and potatoes into small cubes. Warm pan on stove and add oil. As oil heats up, add panch puran. Also add bay leaves and dry whole red chilli peppers. After the crackling of the spices, add pumpkin, potatoes and chola in pan. Add the remaining spices and cook for a while until potatoes turn brown. Add 1/2 cup water, salt and sugar. Once the pumpkin and potatoes are soft, add ghee and garam masala to the mix. Make sure all spices are absorbed by the contents in the pan.
Serve with luchi or paratha for best experience.
Ingredients and Quantity or Amount
1. Pumpkin (500 grams)
2. Potatoes (200 grams)
3. Chola (1/2 cup)
4. Panch Puran (Five seeds) (1/2 table spoon)
5. Hing (1/2 table spoon)
6. Turmeric Powder (1/2 table spoon)
7. Cooking Oil (4 table spoons)
8. Corriander Powder (2 table spoons)
9. Ginger Paste (1 table spoon)
10. Ghee (1 table spoon)
11. Garam Masala (1 table spoon)
12. Bay Leaves (2 pieces)
13. Salt (to taste)
14. Sugar (1/2 table spoon)
15. Dry Whole Red Chilli peppers (2 pieces)
Method
Cut pumpkin and potatoes into small cubes. Warm pan on stove and add oil. As oil heats up, add panch puran. Also add bay leaves and dry whole red chilli peppers. After the crackling of the spices, add pumpkin, potatoes and chola in pan. Add the remaining spices and cook for a while until potatoes turn brown. Add 1/2 cup water, salt and sugar. Once the pumpkin and potatoes are soft, add ghee and garam masala to the mix. Make sure all spices are absorbed by the contents in the pan.
Serve with luchi or paratha for best experience.
© 2020 Sati Mukherjee. All Rights Reserved
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