NAYAR JI KACHORI
(Fried Potato Balls with Coconut Stuffing)
Potatoes (medium size) – 6 nos.
Coconut (Fresh – grated) – ½ no.
Green chillies – 5 nos.
Arrowroot powder – 1 tsp.
Juice of 1 Lime
Sugar – pinch (optional)
Salt – to taste
Oil – for frying
Boil potatoes. When boiled, peel off the skin, allow them to cool and then mash them thoroughly. (The mashed potatoes will be used as the main covering.)
Add the arrowroot powder and salt to the mashed potatoes and mix well. (The arrow root powder is used as a binding agent in the potato covering and helps the Kachori become crisp when fried.)
In a separate vessel, take the grated coconut and add lime juice, sugar and finely chopped chillies. Mix well and divide into 10 equal portions.
Divide the mashed potatoes into 10 equal portions. Flatten each portion with the palm of your hand and place the coconut filling in the centre. Seal the Kachoris properly by extending the potato. Round out the Kachori.
Heat the oil for frying in a kadai on a medium flame. When hot, deep-fry the Kachoris till they are golden brown in colour.