Recipe of Favorite Coconut Stuffed Potato Kachori

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The ingredients needed to make Coconut Stuffed Potato Kachori:

1. Get 4 potatoes boiled and mashed
2. Make ready 1/2 tsp red chilli powder
3. Take 1 tsp roasted cumin powder
4. Prepare 1/4 th tsp cumin
5. Prepare 1 pinch hing / asafoetida
6. Make ready 1/4 tsp garam masala powder
7. Get 1/4 tsp ginger paste
8. Make ready 4 tbsp arrowroot or cornflour
9. Prepare 1/2 tsp oil
10. Make ready For stuffing:
11. Get 1/2 cup grated coconut
12. Make ready 1 tbsp roasted peanut powder
13. Make ready 3 green chillies chopped finely
14. Make ready 2 tbsp chopped coriander
15. Make ready 1/4 tsp mustard seeds
16. Get To taste salt
17. Get 1/4 th tsp sugar
18. Prepare 1 tbsp raisins
19. Get 1/2 tsp grated ginger
20. Make ready 1 tbsp oil
21. Prepare 1 tsp lemon juice

Steps to make Coconut Stuffed Potato Kachori:

1. Boil and mashed potatoes.Heat oil and sprinkle cumin seeds and hing. Add it to mashed potato.Also add roasted cumin powder,salt and sugar to taste and garam masala.Add arrowroot or cornflour and mash all.Grate coconut.Heat 1/2 tsp oil and sprinkle mustard seeds.Add coconut,roasted peanut powder,grated ginger,chopped green chillies,salt and sugar to taste.Add raisins and toss all.Add few chopped cashew nuts. Sprinkle lemon juice.Stuffing for potato is ready.
2. Make small balls from potato.Flatten the ball and press coconut stuffing.Gather all the sides and press.Roll into a smooth ball.Coat each ball with cornflour.These balls can be deep fried.But healthier option is to fry them in a paniyaram pan where oil is only brushed.Set balls in the greased pan.Once one side is evenly browned toss the ball with a spoon.Smear little oil and fry the other side.
3. These kachoris are normally served with coconut chutney.But a dip of curd or mixed pickle also goes very well with it.Serve them hot either in breakfast with sabudana khichdi,evening snacks or as appetisers in parties.

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