How to make Upvas ki Kachori -
A popular recipe of kachori made with potatoes had during the fasting period in India.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Water chestnut flour (shingare ka atta) (सिंघारे का आटा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Upvas ki Kachori checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Kerala Style Mutton Chilli Fry Era Varuval Deep Pan Pizza Recipe - SK Khazana Piyaazi
Upvas ki Kachori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Upvas ki Kachori Recipe
Medium potatoes boiled, peeled and mashed 4
Water chestnut flour (shingare ka atta) 1 1/2 tablespoons
Black salt (kala namak) to taste
Fresh coconut scraped 3/4 cup
Raisins 1 tablespoon
Green chillies finely chopped 1-2
Fresh coriander leaves chopped 1/2 tablespoon
Ghee for greasing
Arrowroot powder for coating
Oil for deep-frying
Green chutney to serve
Method
Step 1
Take mashed potatoes in a bowl, add water chestnut flour and rock salt and knead into a semi-stiff dough.
Step 2
Take coconut in another bowl, add raisins, green chillies, coriander leaves and rock salt and mix well.
Step 3
Grease your palms with some ghee. Divide the dough into equal portions, shape each into a katori, stuff with coconut mixture and shape into round kachoris. Coat them with arrowroot powder and keep them on a plate.
Step 4
Heat sufficient peanut oil in a kadai. Slide the kachoris into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 5
Arrange them on a serving plate and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
