It’s raining coconuts this week. Barely 48 hours after I published my tantalizing recipe for Chicken Coconut Fry https://culturekurry.com/tantalizing-tuesday-chicken-coconut-fry/, I’m back again with a delish and healthy recipe for one of my favourite snacks – Potato & Coconut Kachori. In case you are fasting in this holy month of Shravan, nothing like a sweet and savoury-tasting Indian snack – Kachori. A popular
snack with many versions in India. I have tried to twist this recipe and utilized a unique
mix in place of corn flour. The taste is wholesome and satisfying. For me, it’s a Thirsty Thursday and this five-star dish shall up the ante when paired with drinks. The dish gets ready in under thirty minutes and easy four steps take you to a scrumptious snack break.
P.S.: don’t forget to pair it with Tamarind Chutney. I always keep a small batch of homemade Tamarind Chutney over the weekend, but you can pair it with any available brands in the market. The Sriracha sweet chilli sauce also goes pretty well, just in case you don’t have Tamarind Chutney available.
Prep Time – 15 minutes
Cook Time – 15 minutes
Total Time – 30 minutes
Servings – 3
Ingredients :
Upwas Bhajni ( a mixture of grind Amaranth, Samo seeds, Sago & Cumin seeds ) – 1 cup
Potatoes ( boiled ) – 2 ( big size )
Cumin seeds – 1 tbsp
Salt – to taste
For the filling :
Coconut – ½
Ginger – a small piece
Peanuts – 10 gms
Cashew nuts – 8 to 10 piece
Raisins – a few
Salt – ½ tbsp
Sugar – ½ tbsp
Lemon juice – ½
Coriander – 2 sprigs
Oil – for frying
Method :
1 ) Roast peanuts and let them cool. Grind the coconut. Roughly chop cashew nuts, and coriander
and set aside. Grind the peanuts once cool. Grate the ginger and chop green chillies. Heat 2
tbsp oil and saute ginger and green chillies for 2 minutes followed by coconut for another 5
minutes. Add peanuts, cashew nuts and raisins. Saute further for another 2 minutes. Add lemon
juice, salt and sugar. Saute further for 5 minutes on a slow flame. Remove and set aside to cool.
2 ) Boil and mash potatoes. Add cumin seeds and salt. Add the upwas bhajni and mix well. Mould it
into ball-shaped rounds ( about 2 inches in diameter ) and set aside.
3 ) Make a thin patty shape out of the mashed potatoes and bhajni by using a roller pin. Place the
filling ( approx 2 tbsp ) and seal the patty.
4 ) Heat oil and deep fry. Once golden brown, remove and serve with Tamarind Chutney.
