Coconut Kachoris

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 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.