INGREDIENTS
250 g boiled potatoes, 20 g corn flour, 30 g coconut, grated, 25 g poha, soaked, pressed and removed, 5 g sugar, a dash of kesar, 15 ml milk, oil for frying
METHOD
• Peel and mash the potatoes. When they are cooled, mix the potatoes with corn flour and salt and prepare dough.
• Divide the dough into equal-sized portions and make small balls. Keep aside.
• To prepare the potato stuffing, mix the grated coconut, soaked poha, sugar, kesar, milk and salt in a bowl.
• Flatten the potato balls with your fingers. Gently press the centre and place a portion of the potato stuffing in the centre. Seal the ends in the shape of a kachori. Make more such kachoris in this manner.
• Now heat oil in a pan and deep-fry the kachoris on medium heat till they turn golden brown in colour.
• Remove from heat and serve hot with chutneys of various kinds.
