Coconut Stuffed Potato Kachori

Name: Coconut Stuffed Potato Kachori
Cuisine: Indian
Ingredients: 4 potatoes boiled and mashed; 1/2 tsp red chilli powder; 1 tsp roasted cumin powder; 1/4 th tsp cumin; 1 pinch hing / asafoetida; 1/4 tsp garam masala powder; 1/4 tsp ginger paste; 4 tbsp arrowroot or cornflour; 1/2 tsp oil; For stuffing:; 1/2 cup grated coconut; 1 tbsp roasted peanut powder; 3 green chillies chopped finely; 2 tbsp chopped coriander; 1/4 tsp mustard seeds; To taste salt; 1/4 th tsp sugar; 1 tbsp raisins; 1/2 tsp grated ginger; 1 tbsp oil; 1 tsp lemon juice

Kumkum Chatterjee @cook_12055532

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These are mashed potato balls stuffed with a delicious coconut peanut stuffing and can be enjoyed anytime be it breakfast,evening snacks or appetisers at parties.This is a very easy North Indian recipe and can be made quickly.Normally these are eaten during the fasting season so no onion or garlic is used.But it can be made at other times also.Only replace normal salt with rock salt and use arrowroot flour.

Kumkum Chatterjee @cook_12055532

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Ingredients

4potatoes boiled and mashed
1/2 tspred chilli powder
1 tsproasted cumin powder
1/4th tsp cumin
1 pinchhing / asafoetida
1/4 tsp garam masala powder
1/4 tsp ginger paste
4 tbsparrowroot or cornflour
1/2 tspoil
For stuffing:
1/2 cupgrated coconut
1 tbsproasted peanut powder
3green chillies chopped finely
2 tbspchopped coriander
1/4 tsp mustard seeds
To tastesalt
1/4th tsp sugar
1 tbspraisins
1/2 tspgrated ginger
1 tbspoil
1 tsplemon juice

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Steps

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.