3 mouthwatering upvas-style kachori recipes for the festive season


Upwas Thali Recipe

With the festive season just around the corner, we are gearing up with a few upwas recipes up our sleeve. A common appetizer that has found its variants in many cultures is the evergreen Kachoris. Here’s a look at three upvas kachori recipes that you can easily try at home –

Farali Kachori

Farali Kachori Recipe

Ingredients:

  • 2 cups grated coconut 
  • 2 cups of mashed potatoes 
  • 2 tbsp arrowroot powder 
  • 1tbsp crushed roasted peanuts 
  • 1tbsp sugar 
  • ½ tsp cumin seeds
  • 1 tsp lemon juice 
  • 1tbsp finely chopped coriander leaves 
  • ½ tsp finely chopped green chilli 
  • 1 tbsp poppy seeds and sesame seeds
  • 8-10 raisins 
  • ½ tbsp chopped cashew nuts
  • 1 tbsp ghee
  • Rock salt as needed

Method:

  • In a mixing bowl, combine grated coconut, coriander leaves, sugar, lemon juice and a pinch of salt. Set it aside. 
  • Heat ghee in a pan and add cumin seeds. Once it starts crackling, add green chillies, raisins, cashew nuts, poppy seeds and sesame seeds and give it a good stir. Allow it to cook for a minute and then transfer it to the coconut mixture bowl. 
  • Mix all ingredients well and set it aside.
  • In a separate bowl, add a pinch of salt and arrowroot powder to the mashed potatoes and mix it well. 
  • Divide the potato into equal portions and shape it into small balls. Flatten each potato ball on your palm and make a hollow in the middle. Stuff it with the coconut mixture.
  • Heat oil in a pan and deep fry each stuffed kachori till it turns golden brown.
  • Soak the excess oil and enjoy this sweet and savoury kachori piping hot.

Kuttu Paneer Kachori

Kuttu Paneer Kachori Recipe

Ingredients:

  • 250gm boiled Potatoes
  • 100gm paneer
  • ¼ cup of Kuttu atta
  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp raisins
  • 1 tbsp chopped cashewnuts
  • 1 finely chopped green chilli
  • Rock salt and pepper as needed
  • Oil (for frying)

Method:

  • Peel the boiled Potatoes in a mixing bowl and grate it. Add a pinch of rock salt and mix. Divide the potatoes into equal portions and shape it into small balls.
  • In a separate mixing bowl, grate the Paneer and add chopped coriander to it. Add a Pinch of rock salt and Pepper and knead all the ingredients together. Set it aside.
  • Heat some oil in a Pan and add chopped green chilli, cashewnuts and raisins. Stir it for a minute until the cashews turn slightly golden-brown. Add this to the Paneer mixture and mix it all well. Set it aside.
  • Flatten each potato ball on your palm and make a hollow in the middle. Add a spoonful of the paneer-nuts mixture in this hollow Part and shaPe it back into a stuffed ball.
  • Heat some oil in a pan. Meanwhile, roll each stuffed kachori in kuttu atta and deep fry it. Repeat the same with the other kachoris.
  • Soak the excess oil and serve it piping hot.

Batata Kaju Kachori

Batata Kaju Kachori Recipe

Ingredients:

  • 500gm boiled potatoes
  • 1 cup of grated coconut
  • 2 tbsP chopped cashewnuts
  • 100gm arrowroot powder
  • 1 cup of crushed roasted peanuts
  • 2 finely chopped green chillis
  • 1 tsp sugar
  • ½ tsp cumin powder
  • ½ tsp cumin seeds
  • 1 tbsp ghee
  • Rock salt as needed
  • Oil (for frying)

Method:

  • Grate the boiled potatoes in a mixing bowl and add arrowroot powder, salt and cumin Powder. Mix and knead it all well. Keep it aside.
  • Heat ghee in a Pan and add cumin seeds and green chillis. Now add the grated coconut and sauté it for 2_3 minutes. To this, add the crushed Peanuts and cashewnuts and allow it to cook for another 2 minutes.
  • Now add sugar and a Pinch of salt to the coconut mixture and mix it all well.
  • Divide the potatoes into equal portions and shape it into small balls. Flatten each potato ball on your palm and make a hollow in the middle. Stuff it with the coconut mixture.
  • Heat some oil in a Pan and deep-fry each kachori until it turns golden-brown.
  • Soak the excess oil and serve it hot.

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