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%Bengali kumror chokka recipe debjanir rannaghar

Kumror Chokka | Bengali Pumpkin Side dish | Bengali Kaddu Sabzi | Kumror Chakka


Kumror Chokka, also known as Kumror Chakka, is a popular Bengali dish cooked with  Pumpkin and potatoes that is famous for its unique blend of flavors and traditional preparation style.


Units Scale
  • 500g Pumpkin
  • 4 Potato
  • 1 Tbsp. Ginger Paste

To boil Chickpeas

  • 50g Black Chickpeas / Kala Chana/ Chola
  • 1 Tsp. Salt


  • 1 Tsp. Panch Phoron/ Bengali Five Spices
  • 3 Dry Red Chili
  • 4 Bay Leaf


  • 1 Tsp.Panch Phoron/ Bengali Five Spices
  • 2 Tsp. Sugar
  • 1 Tsp. Red Chili Powder
  • 2 Tsp. Turmeric Powder
  • 1 Tsp. Bengali Garam Masala Powder
  • 1 Tsp. Bengali Bhaja Moshla
  • 2 Tsp. Salt or to taste
  • 4 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee (can be substituted with Oil)


5Bengali Kumror Chakka Recipe Pinterest Graphic

  1. SoaBlack Chickpeas / Kala Chana/ Chola overnight in water.
  2. Discard the water and boil Chola with 1 Tsp. Salt in a pressure cooker on low flame with the whistle on until 3 whistles come.
  3. Open the lid when the pressure drops and discard the water.
  4. Peel and cut Pumpkin and Potatoes into 1" cubes (as shown in the picture).
  5. Make coarse powder of 1 tsp. Panch Phoron.
  6. Now heat the oil in a deep bottom pan and temper it with 1 Tsp. whole Panch Phoron, Red Chili, and Bay Leaves as well.
  7. Add Potatoes and fry on medium flame until potatoes soften.
  8. It will take around 5 minutes.
  9. Now add 1 Tsp. Salt.
  10. Add 1 Tsp. Turmeric Powder.
  11. Cook for 2 minutes.
  12. Now add pumpkin chunks and cook after covering with a lid for 5 minutes on medium flame.
  13. Now add 1 Tbsp. Ginger Paste and cook for a minute.
  14. At this point add panch phoron powder.
  15. Add 1 Tsp. each of Turmeric Powder, Red Chili Powder, and Salt and mix.
  16. Add 2 Tsp. Sugar and mix it as well.
  17. Now add boiled chickpeas and cover the pan with a lid and cook on low flame for around 3-4 minutes.
  18. No need to add water.
  19. Cook till the veggies soften but the shape remains the same.
  20. Stir in between.
  21. Once done, add ghee and Bengali Garam Masala Powder and Bhaja Moshla
  22. Give Kumror Chakka a generous mix.
  23. Serve it hot with Luchi, or Paratha, or Roti.



  • Typically, I soak approximately 100 grams of Kalo Chola, or black chickpeas, to have some leftovers for creating a chana Chaat or mixing with muri. However, the amount you choose to soak is ultimately up to you, depending on other dishes you may want to prepare.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 100g
  • Calories: 313
  • Sugar: 7.2g
  • Sodium: 954mg
  • Fat: 15.1g
  • Saturated Fat: 3.2g
  • Carbohydrates: 41.1g
  • Fiber: 8.2g
  • Protein: 6.1g
  • Cholesterol: 7mg

Keywords: Kumror Chokka Recipe, Kumror Chakka Recipe, Pumpkin recipe, kaddu recipe, petha recipe, debjanir rannaghar

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