Upvas Aloo Kachori
 
Prep time
Cook time
Total time
 
Upvas Aloo Kachori is a fasting snack. Upvas Aloo Kachori is made during fast or upvas. Upvas Aloo Kachori is made with potatoes and stuff with coconut and peanut. Upvas Aloo Kachori tastes really delicious and one of the popular upvas dish in Maharashtra.
Author:
Recipe type: Appetizer & Snack
Cuisine: Indian
Serves: 10-15
Ingredients
  • Kachori Dough
  • 5-6 Medium Sized Potatoes
  • ½ cup Arrowroot Powder
  • Salt
  • Kachori Stuffing
  • 1 cup Grated Fresh Coconut
  • ½ cup Roasted Peanuts (Crushed)
  • 2-3 finely Chopped Green Chilies
  • 1-2 tbsp Ghee/Clarified Butter
  • 1 tsp Cumin Seeds
  • 1-2 tsp Sugar
  • Salt
  • ½ Arrowroot Flour For Coating
  • Oil for frying
  • Chutney
  • ½ cup fresh Coconut
  • ½ cup Roasted Peanuts
  • 1-2 Green Chilies Chopped
  • 1 tsp Cumin Seeds
  • Salt
  • 1 tsp Sugar
Instructions
  1. Chutney
  2. Take all chutney ingredients into the mixer grinder jar.
  3. Add ¼ cup water (add extra water if needed) in it and blend it till smooth chutney and keep aside.
  4. Kachori Cover/Dough
  5. Boil the potatoes, peel the skin and then mash or grate it into the mixing bowl.
  6. Add arrowroot and salt into the mashed potatoes, mix it well and knead into the firm dough and keep aside.
  7. Stuffing
  8. Heat ghee in the pan; add cumin seeds, chopped green chilies then add grated coconut and sauté for few seconds.
  9. Add crushed peanuts, mix it and cook it for 2-3 mins, while stirring on medium flame.
  10. Add sugar, salt and mix well to make the filling mixture and keep aside.
  11. How to Process
  12. Take a small portion of the dough and press it between palms to make a small round disk using your fingers, stuff one spoon coconut mixture, cover the edges and form into a ball, make sure there is no any crack on ball surface, otherwise it will spoil into the oil while frying.
  13. Repeat step 1 for rest of the dough and the filling mixture and make more kachori balls.
  14. Now take those balls and coat lightly with dry arrowroot flour and keep aside.
  15. Heat the oil for frying in deep kadhai or pan, then deep fry all balls in small-small batches into the hot oil till golden brown in color on medium flame.
  16. Drain the katchori balls on paper towel. Upvas Aloo Kachori is ready, Serve hot with prepared coconut-peanut chutney and enjoy.
Notes
If dough is stick and too soft add little more arrowroot.
You can add more green chilies into the stuffing or chutney if you like spicy taste.
You can store prepared uncooked kachori balls into the refrigerator to make later.
You can bake or air fry these kachori balls if you want.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/upvas-aloo-kachori/