PREPARATION

1. In a mixing bowl, add 890 grams boiled potatoes and mash them with the help of a food masher.

2. Add 1/2 teaspoon salt, 1 teaspoon cumin, 45 grams corn flour and mix it well.

3. Heat 1 teaspoon oil in a pan, add 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.

4. Then, add 75 grams coconut and mix it well.

5. Cook until it turns golden brown in color.

6. Now, add 35 grams cashews, 2 tablespoons roasted peanuts, 1 tablespoon raisins and mix it well.

7. Add 1/4 teaspoon salt, 1 1/2 tablespoons sugar and mix it well.

8. Cook for 3 - 5 minutes on medium heat.

9. Add 30 milliliters lemon juice, 10 grams coriander and mix it well.

10. Remove it from heat and keep aside.

11. Take some potato mixture in your hands and flatten it with the help of your fingers.

12. Add the prepared stuffing in it.

13. Seal it properly and shape it into a kachori.

14. Coat the kachori with corn flour properly.

15. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

16. Remove it from heat and drain it on an absorbent paper.

17. Serve hot with coconut chutney.