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A classic Bengali mishmash of sweet pumpkin, potatoes, and black chickpeas, seasoned with the unique aroma of panch phoron. This sweet and savory side dish is a staple during festivals and pairs beautifully with luchis.
For 4 servings
Cook the Black Chickpeas
Prepare the Tempering (Phoron)
Sauté Vegetables and Aromatics
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A classic Bengali mishmash of sweet pumpkin, potatoes, and black chickpeas, seasoned with the unique aroma of panch phoron. This sweet and savory side dish is a staple during festivals and pairs beautifully with luchis.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 317.75 calories per serving with 7.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Spices and Simmer
Cook Until Tender
Finish and Garnish
Replace white sugar with an equal amount of grated jaggery (gur) for a more earthy and traditional sweetness.
Add a pinch of asafoetida (hing) to the hot oil along with the panch phoron for an extra layer of savory flavor.
Incorporate other vegetables like cubed eggplant (brinjal) or broad beans (sheem) along with the pumpkin for more texture and variety.
Increase the number of green chilies or add a pinch more of red chili powder for a spicier kick.
The combination of pumpkin, potatoes, and black chickpeas provides a significant amount of dietary fiber, which promotes digestive health, aids in regular bowel movements, and helps maintain stable blood sugar levels.
Pumpkin is packed with beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining healthy vision, a strong immune system, and good skin health.
Black chickpeas are a valuable source of plant-based protein, essential for building and repairing tissues, muscle function, and overall body strength, making this dish a great option for vegetarians and vegans.
Kumror Chhokka is a traditional Bengali vegetarian dish made with pumpkin (kumro), potatoes, and black chickpeas. It's characterized by its unique sweet and savory flavor profile, achieved by using panch phoron for tempering and a touch of sugar.
Yes, it is a relatively healthy dish. It's rich in fiber from pumpkin and chickpeas, and packed with vitamins like Vitamin A. The use of mustard oil also provides healthy fats. To make it healthier, you can reduce the amount of oil and sugar used.
One serving of Kumror Chhokka (approximately 1 cup or 310g) contains around 280-320 calories. The exact count can vary based on the amount of oil, sugar, and the specific vegetables used.
Absolutely. If you don't have a pressure cooker, you can boil the soaked chickpeas in a regular pot on the stovetop. It will take longer, around 45-60 minutes, until they are tender.
Yes, you can use canned black chickpeas to save time. Be sure to rinse them thoroughly to remove excess sodium before adding them to the dish at Step 4, along with the spices.
Kumror Chhokka is traditionally served with luchi (puffy fried bread) or porota (paratha). It also pairs wonderfully with steamed rice and dal for a complete meal.