Aloo & Nariyal Ki Kachori Recipe (Pan-Fried Farali Aloo Vada)
Overview
This delicious North Indian snack combines the earthy flavors of potatoes with the tropical sweetness of coconut, creating a delightful bite-sized treat that’s perfect for festive occasions like Navratri or as a tea-time indulgence. Pan-fried in a traditional Kuzhi Paniyaram pan, these Farali Aloo Vadas have a golden, crisp exterior with a flavorful, moist filling inside, making them both satisfying and healthy.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 20 mins | 40 mins | 60 mins | 4 | North Indian | Snack | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, boiled and peeled |
| Arrowroot flour (or cornflour) | 4 tablespoons |
| Fresh coconut (grated) | 1/2 cup |
| Coriander (Dhania) leaves (finely chopped) | 1/3 cup |
| Green chillies (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Cashew nuts (chopped) | 1/4 cup |
| Roasted peanuts (crushed) | 2 tablespoons |
| Raisins (chopped) | 1 tablespoon |
| Lemon juice | 1-1/2 tablespoons |
| Sugar | 1-1/2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Oil | For greasing and frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugars | 3 g |
Note: Nutritional values are approximate and can vary depending on ingredients used.
Instructions
-
Prepare the Potato Mixture
- In a large mixing bowl, mash the boiled potatoes until smooth and creamy.
- Add the arrowroot flour (or cornflour), salt, and cumin seeds to the mashed potatoes. Mix well to ensure an even consistency.
-
Prepare the Coconut Filling
- In a separate bowl, combine the grated coconut, coriander leaves, green chillies, ginger, lemon juice, sugar, cashew nuts, peanuts, raisins, and a pinch of salt.
- Use your hands to mix the ingredients until well combined. This will create a moist and flavorful filling for the vadas.
-
Shape the Kachoris
- Grease your palms lightly with oil and divide the potato mixture into lemon-sized balls.
- Take one ball, flatten it gently with your fingertips to create a small disk, and place about a tablespoon of the coconut mixture in the center.
- Carefully gather the edges of the potato mixture around the filling, covering it completely. Smooth the surface to form a round, stuffed vada.
-
Coat the Kachoris
- Lightly dust each stuffed vada with arrowroot flour or cornflour to give it a thin coating. This will help achieve a crispy texture during frying.
-
Pan-Fry the Kachoris
- Preheat a Kuzhi Paniyaram pan on medium heat, adding a few drops of oil to each cavity.
- Place each kachori in a cavity and cook, turning occasionally, until golden brown and crispy on all sides. Maintain medium heat to ensure they cook evenly and avoid burning.
-
Serve
- Remove the kachoris from the pan and place them on a paper towel to absorb any excess oil.
- Serve the Nariyal Ki Kachori hot with coconut chutney or green chutney for an authentic, flavorful experience. These are ideal as appetizers or snacks and are perfect for festive celebrations.
Serving Suggestions
These Aloo & Nariyal Ki Kachoris are traditionally enjoyed with coconut chutney or green chutney and are perfect for family gatherings, festive occasions, or as a savory tea-time treat.
