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
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
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
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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