A plate of Kolkata Club Kachori brings together small, crisp puris and a thin, spiced aloo-pumpkin sabzi. It is a lovely breakfast to make when you have a little extra time on the weekend.

The kachori dough combines maida, sooji and ground soaked urad dal. Ajwain, kalonji and a pinch of hing add flavour. Knead the dough until firm but pliable, then cover and rest it before rolling small, slightly thick discs.

For the sabzi, temper whole spices in hot oil, add ginger and green chilli, then cook the potatoes and pumpkin with powdered spices. Add enough water to keep the gravy light and pourable. Finish with crushed kasuri methi.

Fry the kachoris in moderately hot oil until puffed and golden. Drain them well and serve immediately with the warm sabzi. Find the measurements and full method in this Club Kachori recipe.