Coconut Kachori



Approximately makes: 20

3 tbsp Oil
½ tsp Supreme Mustard Seeds
1 tbsp Supreme Khas Khas (poppy seeds)
1 tbsp Supreme Fennel Seeds
1 cup Supreme Coarse Dessicated Coconut
¼ cup Supreme Pink Peanuts
¼ cup Supreme Golden Sultans
10 Supreme Curry Leaves
Salt to taste
¼ cup Supreme Besan (gram flour)
3 tbsp Sugar
4-5 green chillies
Handful of Coriander Leaves (with stalks)
2 tbsp Lemon Juice

Outer Potato Layer:
900g White Potato, boiled, cooled and skin peeled
¼ cup Supreme Rice Flour
¼ cup Supreme Besan
¼ cup plain flour
Salt to taste


Heat a frying pan over low heat. Add mustard seeds; dry roast until they split then add Khas Khas, Fennel Seeds, Coarse Dessicated Coconut, Pink Peanuts, Golden Sultanas, Curry Leaves, Salt and Gram Flour. Stir constantly and dry roast until lightly toasted. Add all toasted ingredients into a food processor along with, green chillies, coriander, sugar, lemon juice and oil. Blitz until all ingredients are well combined. Using a tbsp measuring spoon, scoop out 1 tbsp of the filling and roll into an even ball. Repeat with remaining filling then chill in the refrigerator. 

In the meantime, mash together cooled potatoes, rice flour, besan, plain flour and salt. Lightly oil your palms or wear food grade gloves. Take 2 tbsp of potato mix and flatten between your palms. Place the rolled filling in the center and cover evenly on all sides. Roll into a smooth ball. 

At this point you can freeze the Coconut Kachoris

To cook: deep fry in hot oil until golden brown. 


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