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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.
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