160
Ingredients
1/2 kg potatoes
100 grams Arrowroot
1 grated coconut
2-3 green chillies
1 teaspoon cardamom seeds
1-2 tablespoons Lemon juice
1-2 teaspoons Sugar
Salt according to taste
Method
Boil and mash the potatoes. Knead into firm dough along with 50 grams arrowroot and salt. This is the outer covering of the Kachori.
Mix the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt. This is the filling mixture.
Take a small portion of the dough and pat between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.
Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour. Serve hot with chutney.
