Falhari Nariyal Ki Kachori Recipe

Falhari Nariyal Ki Kachori

  • Prep Time
    15 Minutes
  • Cook Time
    15 Minutes
  • Difficulty Level
    Intermediate

Falhari Nariyal Ki Kachori is a unique and lip-smacking kachori.

Falhari Nariyal Ki Kachori is simple and easy to prepare from coconut, ararot flour, potato, and spices. It is an innovative way to prepare the kachori, that can be consumed during fast/vrat. It is crisp from the outside and soft from the inside. The flavors of spices and chutneys make it more delicious. Try to prepare this different kachori recipe during fast and enjoy it with family and friends. Do share your feedback in the comment section.

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This recipe was prepared by a lovely Mom – Kaushika Thakkar From Nagpur

Tips and Suggestions by Mom Chef:-

  • If you are not preparing the kachori for fast, then you can also use cornflour instead of ararot flour.
  • You can also shallow fry, by giving the kachori a tikki shape.
  • Adjust the spices as per the requirement.
  • Instead of email chutney, you can also use dates chutney.
  • You can skip the ingredients that you are not using for fast.
  • Deep-fry the kachori on a high flame until golden brown and crispy.
  • Serve it immediately for a better taste.

For more such exciting recipes like Falhari Nariyal Ki Kachori, please click on the following links:

  1. Falhari Pizza
  2. Aloo Tikki | Falahari Aloo Tikki
  3. Falhari Sandwich

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Ingredients

  • Boiled Aloo/ Potato - 2 to 3 big-sized, mashed
  • Arrowroot flour/ Ararot flour - 2 tablespoons
  • Jeera/ Cumin seeds - 2 tablespoons
  • Til/ Sesame seeds - 1 tablespoon
  • Curry Patta/ Curry leaves - a few, chopped
  • Dry fruits (kaju/ cashew, kismis/ raisins) - as required, finely chopped
  • Fresh Nariyal/ Coconut - 1/2 cup
  • Hari Mirch/ Green Chili - as required
  • Adrak/ Ginger - 1/2 inch
  • Kali Mirch/ Black Pepper powder - as required
  • Roasted Jeera powder/ Cumin powder - as required
  • Garam masala/ All Spice mix - as required
  • Dhaniya Patta/ Coriander leaves - as required, finely chopped
  • Sendha Namak/ Rock salt - as required
  • Roasted Moongfali/ Peanuts - 2 to 3 tablespoons, coarsely ground
  • Cheeni/ Sugar - as required
  • Nimbu Ras/ Lemon Juice - as required
  • Tel/ Oil - as required
  • Paani/ Water - as required
  • Dahi/ Curd - as required
  • Imli chutney/ Tamarind chutney - as required
  • Hari chutney/ Green chutney - as required
  • Anaar ke daane/ Pomegranate seeds - as required
  • Laal Mirch powder/ Red Chili powder - as required

Instructions

  1. Grind the fresh coconut, green chili, and ginger. Transfer it to a bowl.
  2. In a pan, add cumin seeds, sesame seeds, curry leaves, and dry fruits. Sauté it on a medium flame for a few seconds and transfer it to the bowl with ground coconut.
  3. Now, add black pepper powder, roasted cumin seed powder, garam masala, coriander leaves, rock salt, coarsely ground peanut, sugar, and lemon juice. Mix well.
  4. In a bowl, add mashed potato, ararot flour, rock salt, and black pepper powder. Mix well.
  5. Now, apply oil to the hands, take a small portion of the potato mixture and give it a round ball shape and flatten it.
  6. Place the coconut stuffing in it and apply some water to the edges. Cover the stuffing with the edges properly.
  7. Then, give it a round ball shape and dust it with the ararot flour. Again give it a proper ball shape.
  8. Now, heat oil in a pan and place the stuffed ball. Do not stir it immediately.
  9. Deep fry it on a high flame until golden brown and crispy.
  10. Thereafter, transfer it to a serving plate and top it with curd, imli chutney, green chutney, pomegranate seeds, and coriander leaves.
  11. Sprinkle some roasted cumin seed powder, rock salt, and red chili powder.
  12. Delicious Falhari Nariyal Ki Kachori is ready to be served.

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