Coconut Kachori Recipe

The spicy Indian kachori given a twist with the flavors of coconut and cardamom stuffing in a salty outer coating, makes a perfect snack for all.

Nutritional info

ingredients
2 Tbsp(17.0 gm) Wheat Flour (Whole)
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1 Tbsp(10.0 gm) Suji
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1 Tbsp(6.0 gm) Corn Flour
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2 Tbsp(31.0 gm) Potato (Boiled, Mashed)
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1 Tbsp(10.0 gm) Cashewnut (Chopped)
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2 Tbsp(12.0 gm) Fresh Coconut (Grated)
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1/8 Tsp(0.25 gm) Green Elaichi Powder
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1/8 Tsp(0.3 gm) Jeera
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1 Tsp(3.0 gm) Sugar Powder
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1/4 Tsp(1.0 gm) Salt
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For Frying(8.0 ml) Oil
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As Required(35.0 ml) Water
  • Prepreparation

    Boil 1 potato.

  • For dough

    In a mixing bowl add 2 tbsp wheat flour, 1 tbsp suji, 2 tbsp boiled and mashed potato, 1 tbsp corn flour, 1/8th tsp salt and a little water. Mix well and knead it into a soft dough.

  • For Stuffing

    In a mixing bowl, add 2 tbsp grated coconut, 1/8th tsp jeera, 1/8th tsp salt, 1 tsp sugar powder, 1/8th tsp green elaichi powder and 1 tbsp chopped cashewnut.

  • Mix well.

  • For Kachori

    Roll the dough, flatten it and fill the stuffing.

  • Roll again.

  • Heat oil for frying and deep fry till golden brown.