Upasachi Kachori

Introduction:
Upasachi kachori is one of the numerous dishes that are prepared when people are fasting or having vrat/upas. Its is very delicious, crispy and crunchy. Just follow the recipe and I am sure you will fall for these Kachoris again and again.

Ingredients:
For Kachori Filling / stuffing
1 tsp Ghee
1 tsp Cumin Seeds / Jeera
1" Ginger shredded
2 Green Chillies Chopped
1/2 cup fresh shredded coconut
1 tsp Cashew nuts
1 tsp Lemon juice
1 tsp Cumin powder
Salt and Sugar to taste
1/2 cup Coriander Leaves
For Cover or coating of Kachori
1 large Potato boiled, peeled and mashed
1/2 cup Varai Flour/ Samo seeds flour
Salt to taste
2 tbsp coarsely ground sabudana / tapioca



Method
To make stuffing
Heat ghee in to a pan.
After the ghee is heated add cumin seeds and let them sizzle up.
Then add green chilli, ginger and mix well.
Add cumin powder and mix well.
Add shredded coconut, cashew nuts and mi well.
Cook for 4 to 5 mts.
Then add salt and sugar to taste and mix.
Turn of the heat and take out the mixture in to mixie pot.
To that add coriander leaves and lemon juice.
Blend to make that in to a coarse paste.
Stuffing is ready!
To make coating or cover of the kachori
First take some samo seeds / vrat ke chawal/ varai in to a mixie pot and grind to make that in to a fine powder.
Likewise put sabudana / tapioca in to blender and grind to make it coarse powder.
Boil potatoes, peel them and mash them very well.
In the mashed potatoes, put varai flour, salt to taste and mix well.
Knead that to make it in to a stiff dough.
To assemble Kachori
Take spoonful of stuffing mixture and roll that to make it in to small ball.
Keep all the ball ready from chutney stuffing.
Now take big spoonful of mixture from cover dough.
Flatten it out between your palms.
Stuff the filling bowl and cover and close that up.
Now roll the stuffed kachori ball in to coarse sabudana mixture.
Deep fry the prepared kachoris on a low heat until nice and brown from all the sides.
Serve hot with chutney or kethcup!
Tips
The kachori stays nice and crispy up to 4 to 5 hours.
If you want you can flavor the cover of kachori by adding some green chillies and cumin seeds n to cover dough.