Ingredients

• 1/2 big coconut (grated)
• 3 big potatoes
• 4 green chillies (finely chopped)
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 3 heaped tbsp - corn flour
• 1/2 tsp - sugar
• handful finely chopped coriander leaves
• 8 to 10 cashewnuts (chopped)
• 2 tbsp - oil for sauteing
• oil for deep frying
• salt to taste

How to Make Coconut Kachoris

• Heat 2 tbsp oil in a non-stick kadai.
• Add the cumin and mustard seeds.
• When they splutter add the grated coconut, green chillies, salt, sugar and cashew nuts.
• Saute on a low flame for few minutes.
• Add coriander leaves and mix well. Keep aside the stuffing to cool.
• Boil the potatoes and mash when still hot.
• Add salt and corn flour. Mix well and make a dough.
• Divide the dough into small portions.
• Take a portion flatten it a little.
• Place a tablespoon of the coconut mixture in the centre and shape into small balls.
• Repeat with the remaining potato and coconut mixture.
• Deep fry in hot oil till golden.
• Serve hot with green coconut chutney.