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Naryal ki Kachori
Category : Gujarati, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
For Stuffing:
For Stuffing:
- Heat oil in a non-stick Kadai, add the cumin seeds.
- When they splutter, add green chillies, grated coconut, sugar, salt, raisins and cashew nuts.
- Saute on a low flame for few minutes.
- Lastly add the coriander leaves and mix well.
- Remove from gas and cool completely.
- Boil the potatoes and mash when still hot.
- Add corn flour and salt. Mix well.
- Divide the dough into equal portions.
- Smoothen each portion and flatten it.
- Place a heaped tbsp of the coconut mixture in the centre and shape into smooth small balls.
- Deep fry in hot oil till golden.
- Serve hot with green chutney.
Ingredients:
For Stuffing:
1 - coconut (finely grated)
6 - green chillies (finely chopped)
1 tsp - cumin seeds
1 tsp - sugar
6 to 8 - cashew nuts (finely chopped)
3 tbsp - oil (for sauteing the stuffing)
3 tbsp - finely chopped coriander leaves
few raisins
salt to taste
For Stuffing:
1 - coconut (finely grated)
6 - green chillies (finely chopped)
1 tsp - cumin seeds
1 tsp - sugar
6 to 8 - cashew nuts (finely chopped)
3 tbsp - oil (for sauteing the stuffing)
3 tbsp - finely chopped coriander leaves
few raisins
salt to taste
Other Ingredients:
5 - potatoes
5 to 6 tbsp - corn flour
oil for deep frying
salt to taste
RECIPES BY ANITA RAHEJA
