Coconut Kachori

Servings - 2 - 3

INGREDIENTS

(For Coconut Kachori)
All purpose flour - 300 grams

Salt - 1 teaspoon

Oil - 30 milliliters

Water - 150 milliliters

Roasted peanuts - 50 grams

Oil - 2 teaspoons

Mustard seeds - 1/2 teaspoon

Cumin - 1 teaspoon

Green chili - 2 teaspoons

Coconut - 100 grams

Salt - 1 teaspoon

Coriander - 1 tablespoon

Oil - for frying

(For Green Chutney)

Coriander - 10 grams

Mint - 1 tablespoon

Green chili - 1 tablespoon

Ginger - 1 tablespoon

Cumin - 1 teaspoon

Salt - 1/2 teaspoon

Black salt - 1/2 teaspoon

Dry mango powder - 1 teaspoon

Lemon jucie - 2 teaspoons

Water - 45 milliliters

PREPARATION

(For Coconut Kachori)

In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 30 milliliters oil, 150 milliliters water and knead it into a smooth soft dough.
Rest the dough for 20 minutes.
In a blender, add 50 grams roasted peanuts and blend it into a powder. Keep aside.
Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 1 teaspoon cumin, 2 teaspoons green chili and stir for 1 - 2 minutes.
Then, add 100 grams coconut and mix it well.
Cook for 3 - 5 minutes on medium heat.
Add 1 teaspoon salt and mix it well.
Now, add the blended peanut powder and mix it well.
Cook for 5 - 7 minutes on medium heat.
Add 1 tablespoon coriander and mix it well.
Cook for another 3 - 5 minutes on medium heat.
Remove it from heat and keep aside.
Take a ball from dough and flatten it with the help of your fingers.
Add some prepared mixture in it and roll it into a ball.
Slightly flatten it to make a kachori.
Heat sufficient oil in skillet and deep fry these until golden brown and crispy.
Drain it on an absorbent paper and keep aside.