• Potatoes (bolied & mashed)= 1/2kg
  • Slat= as per taste
  • Red chillies (crushed)= 1tsp
  • Black pepper: 1/2 tsp
  • Whole coriander= 1tsp
  • Cumin seeds= 1/2 tsp
  • Green chillies (chopped) 4-6
  • fresh coriander (chopped)= 1 bunch
  • Lemon juice: 4 tbsp
  • Plain flour (maida)= 1/2 kg
  • Baking Soda= 1/2tsp
  • Oregano seeds (it”s a herb) = 1/4 tsp
  • Jaggery (gorh) =2tbsp
  • Cooking oil= for frying


Mix mashed potatoes with salt, red chilli, black pepper, whole coriander, cumin, fresh coriander, green chillies and lemon jiuce. Refrigerate for 5-10 mins.

In a Saucepan, cook jaggery with 4 tablespoon of water for 2-3 minutes to make a syrup

Mix flour with salt, baking soda, oregano and jaggery syrup and knead into a hard dough with some water. Warp it in a wet muslin cloth and keep aside for 10-15 mins.

Make small portions of the dough and stuff each portion with 1 tablespoon of potato mixture. Carefully fold up the edges with wet hands to completely cove the filling and press the edges together to seal. Refrigerate the kachoris for 10-15 minutes.

Wet your hands again and lightly press each kachori on your palm. In a wok, heat the cooking oil on medium heat for 3-5 minutes and deep fry the kachoris till golden brown.

Place them on a kitchen towel or absorbent paper.

Serve hot with green spice chutney or tomato ketchup

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