Aloo kumror Chechki

    40 mins

    This is common and popular breakfast item in our family and goes well with parantha or luchi i.e. bengali version of puri. My mom used to make elaborate preparation for our school lunches. Luchi with aloo kumror chechki was always a hot favorite of my friends. Obviously mom had to pack some extra food so that my friends would not be deprived of their favorite. Try this for a weekend breakfast.


    California, United States
    9 people made this

    Serves: 5 

    • 2 cups potatoes cut into cubes
    • 1 cup pumpkin cut into cubes
    • Salt to taste
    • 1 medium onion diced
    • 2 slit green chilies
    • 2 tbspns of oil
    • A pinch of aesotefida
    • 1 tspn panch foran
    • 1 whole dry red chili
    • 1/2 cup water

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Wash the potatoes and pumpkins. Dry and salt them. Set aside. Dice onion into small pieces. Slit the green chilies.
    2. Heat oil in a skillet. Add a pinch of aesotefida. Add panch foron and dry red chili. Add diced onion. Stir for a few minutes till the onion is soft, add potatoes and pumpkin. Keep Stirring.
    3. Add turmeric powder, salt and add green chiles. Stir for a couple of minutes. Add 1/2 cup of water and cover. Cook on low flame. After 7-8 minutes check to see if the vegetable is cooked through. If needed add a little more water. Add salt. If potatoes and pumpkins are cooked, take it off the heat and serve with luchi or parantha.


    For making panchforan, mix equal proprtions of methi seeds, kalo jeera (kalonji seeds), mauri (fennel ) seeds, whole cumin seeds and brown mustard seeds

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