| • | To make covering, 1st boil and mash the potatoes. Mix it with 50 gms arrowroot, table salt and knead it into stiff dough.
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| • | To make filling, mix the grated coconut with mashed green chilies, sugar, lemon, cardamom and salt.
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| • | To make kachori, take a little piece of the dough and pat between palms to make a little puri.
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| • | Now stuff this puri with coconut mixture and form into a ball. Repeat the process to make remain of the kachoris.
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| • | Douse the balls in the left over arrowroot and deep fry in red-hot oil until golden brown.
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| • | Aloo Kachori is ready to eat. Serve red-hot with chutney.
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