Nayar Ji Kachori

1. 1

   In a clean bowl, mix together the mashed potatoes, salt and arrowroot powder.

2. 2

   The arrowroot powder is used as a binding agent and it helps by making the Kachori crisp.

3. 3

   Divide the mixture into 10 equal parts.

4. 4

   In another bowl, mix the coconut, chillies, lemon juice and sugar.

5. 5

   Divide the mixture into 10 equal parts.

6. 6

   Flatten each portion of the mashed potato mixture with the palm of your hand.

7. 7

   Put the coconut filling in the centre.

8. 8

   Seal the Kachoris properly by extending the edges of the potato paste.

9. 9

   Then, neatly round out the Kachori.

10. 10

    Heat oil in a wok on medium flame.

11. 11

    When its hot, add the Kachoris gently and deep-fry them until they are golden brown in colour.

12. 12

    Drain on clean kitchen paper towels.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.