Nayar Ji Kachori

• 6 medium potatoes, washed, boiled, peeled and mashed
• 12 fresh coconut, grated
• 5 green chilies, finely chopped
• 1 teaspoon arrowroot
• 1 lemon, juice of
• 1 pinch sugar (optional)
• salt
• oil, to fry

1. In a clean bowl, mix together the mashed potatoes, salt and arrowroot powder.
2. The arrowroot powder is used as a binding agent and it helps by making the Kachori crisp.
3. Divide the mixture into 10 equal parts.
4. In another bowl, mix the coconut, chillies, lemon juice and sugar.
5. Divide the mixture into 10 equal parts.
6. Flatten each portion of the mashed potato mixture with the palm of your hand.
7. Put the coconut filling in the centre.
8. Seal the Kachoris properly by extending the edges of the potato paste.
9. Then, neatly round out the Kachori.
10. Heat oil in a wok on medium flame.
11. When its hot, add the Kachoris gently and deep-fry them until they are golden brown in colour.
12. Drain on clean kitchen paper towels.
13. Serve hot.

potatoes, fresh coconut, green chilies, arrowroot, lemon, sugar, salt, oil

Taken from www.food.com/recipe/nayar-ji-kachori-150790 (may not work)