Snacks · Nashta
Nayar ji Kachori
Fried potato balls with coconut stuffing
A kachori with no flour: a mashed-potato shell, bound with arrowroot so it fries crisp, stuffed with fresh grated coconut, lime juice, green chilli and a pinch of sugar, then deep-fried until golden. Sweet-sour-hot (mitho, khatto, tikho) filling inside a crisp potato crust; a teatime savoury.
Ingredients
Make
Method
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Boil the potatoes, peel them, let them cool and mash thoroughly. This mash is the outer covering.
Mix the arrowroot powder and salt into the mashed potato.
In a separate bowl, mix the grated coconut, lime juice, sugar and finely chopped green chillies. Divide this filling into 10 equal portions.
Divide the potato mash into 10 equal portions. Flatten each in your palm, put a portion of coconut filling in the centre, seal by drawing the potato up around it, and round it off.
Heat oil in a kadai (deep frying pan) on a medium flame. When hot, deep-fry the kachoris until golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Sugar is optional. The arrowroot binds the potato covering and helps the kachori turn crisp when fried.
Serve with
Teatime savoury, with Dharan ji Chutney or tomato ketchup.
Recipes mentioned here
Nutrition
EstimatedPer kachori
270 kcal
- Protein
- 3 g
- Carbohydrate
- 19 g
- Fat
- 20 g
The recipe makes about 10 kachoris.
Whole recipe
2,650 kcal
- Protein
- 25 g
- Carbohydrate
- 190 g
- Fat
- 202 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos