Aloo Kumror Chokka or Kumror Chakka is a popular Bengali recipe usually made with Pumpkin (Kumro) Potato (Aloo) and a handful of Kala Chana (Lal Chola). Sometimes, Pointed Gourd (Parwal/Potol) is also added. Try out this easy Kumror Chokka (Pumpkin Potato Chickpeas Curry) recipe.
Vegetarian Side Dish
Calories: 128 kcal
Pumpkin – 2 cups
Potatoes – 2 medium
Black Chickpeas – 1/3 rd cup
Dry Red Chilli – 2
Paanch Phoron – 3/4 tsp
Ginger – 1/2 inch
Turmeric powder – 1/4 tsp
Roasted Cumin Powder – 1/2 tsp
Asafoetida – a pinch
Garam Masala Powder – 1/4 tsp
Sugar – 1 tsp
Ghee – 1/2 tbsp
Oil – 1 tbsp
Salt to taste
For this healthy pumpkin recipe, soak chickpeas overnight. Drain the water, wash thoroughly and pressure cook till soft.
Wash and peel the pumpkin and cut into cubes. Wash and peel the potatoes and cut into cubes.
Heat oil in a pan. Add paanch phoron and broken red chillies. Saute for ½ minute. Add grated ginger and asafoetida. Fry for 1-2 minutes till the raw smell disappears.
Tip in the cubed potatoes. Add turmeric and cumin powder. Sauté for 3-4 minutes on medium heat till they get a little colour on them.
Add the cubed pumpkin and chickpeas (the pumpkin cooks quickly so it’s advisable to add them slightly later than the potatoes. Mix well. Add salt and sugar.
Combine well. Add a little water and cook covered till the potatoes and pumpkin pieces turn soft. Add a little garam masala on top.
Drizzle some ghee on top and serve delicious Bengali Kumror Chokka with soft, fluffy Luchis.
Paanch Phoron is an equal mix of Fenugreek seeds, Fennel seeds, Cumin seeds, Onion seeds and Mustard seeds.
* You can top the dish with roasted and ground paanch phoron powder
* You can skip the Paanch Phoron and use Onion seeds (Kalonji) instead.
* Another variation of this dish is to use Pointed Gourd (Potol/Parval) and roasted and coarsely ground peanuts.
* You can also garnish the dish with grated coconut
* This dish is usually made with mustard oil.