To make Kolkata Style Club Kachori, start by soaking urad dal for an hour, then grind it with ginger and green chillies to form a paste. Prepare a dough by mixing refined wheat flour, whole wheat flour, semolina, salt, nigella seeds, carom seeds, curd, mustard oil, and asafoetida. Incorporate the urad dal paste and let the dough rest for 15 minutes. For the filling, blend tomatoes, coriander, mint, green chillies, ginger, and spices into a smooth paste, then sauté onions in mustard oil and mix in boiled potatoes and peas. Finally, fill the dough with the mixture, shape it into kachoris, and fry until golden brown.

Yes, you can make Kolkata Style Club Kachori gluten-free by substituting the refined wheat flour and whole wheat flour with a gluten-free flour blend, such as rice flour or chickpea flour. Ensure that the other ingredients, like urad dal and spices, are also gluten-free to maintain dietary compatibility.

To store leftover Kolkata Style Club Kachori, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. To reheat, simply fry them again in hot oil or bake them in the oven until crispy.

Kolkata Style Club Kachori pairs wonderfully with Matar Onion Aloo ki Sabzi, which complements the flavors of the kachori. You can also serve it with chutneys, such as mint or tamarind chutney, and a side of yogurt for a refreshing touch.

If you don't have urad dal, you can substitute it with moong dal or chana dal for a different flavor. For mustard oil, you can use vegetable oil or ghee. If you want to reduce the spice level, use fewer green chillies or opt for mild spices. Additionally, you can replace potatoes with sweet potatoes for a healthier twist.