Pharali Kachori (Pattice with a Coconut Cashew nut filling)

This  Kachori reminds me of my mother. She cooked well but was not fond of spending hours in the kitchen.

Of course she was a busy working woman who had to leave home at 6.30 am and would return at 7pm.

Sundays was when she would dish out new recipes. Back then in the sixty's she had taken a fancy to this dish and it would be our Sunday breakfast. A dish which is spicy, sweet and sour and served with spiced curd.

Ingredients:

• 4 potatoes boiled and mashed.
• 2 tbsp cornflour.
• 1/2 tsp salt.

Stuffing:

• 1cup grated fresh coconut.
• 2 green chillies chopped.
• 2 tbsp chopped cashew nuts.
• 1 tbsp raisins.
• 2 tbsp chopped coriander leaves.
• 1/2 tsp sugar.
• 2 tsp lime juice.
• 1 tsp jeera.
• Salt to taste.

Method:

•  Heat 1 tbsp ghee in a pan, when hot add jeera, green chillies, cashew, raisins and stir fry for a min.

• Now add the grated coconut and coriander leaves and put off the flame. 
• Add lime juice.

• Your stuffing is ready.

Outer cover:

• In a vessel take the mashed potatoes, add the cornflour and salt and knead to a smooth dough.

• Make a cup with the potato mixture and place the filling, close.

• Roll in dry cornflour and deep fry.

• Serve with a spiced curd.

•  Accompaniment :  Take a cup of curds and beat it, now add salt to taste, 1/2 tsp sugar and 1/4 tsp red chilli powder mix, cool and serve with the Kachoris.

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