Buff Vada - Nariyal Ki Kachoriby Anjana Chaturvedi

Buff Vada - Nariyal Ki Kachoriby Anjana Chaturvedi
  • Buff Vada - Nariyal Ki Kachori | How To Make Buff Vada - Nariyal Ki Kachori (117 likes)

  • By Anjana Chaturvedi|
    Last updated on Feb 21st

How To Make Buff Vada - Nariyal Ki Kachori

Potato patties stuffed with fresh coconut, cashew and fresh herbs.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Ingredients to make Buff Vada - Nariyal Ki Kachori

  • 4 - medium Potatoes / Aloo boiled
  • 4 tbsp - Arrowroot / Corn Flour / Tapkir
  • 1/2 cup - Fresh Coconut Grated
  • 1/3 cup - Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 - Green Chillies / Hari Mirch minced
  • 1.5 tsp - Ginger / Adrak Paste
  • 3 tbsp - Cashew Nuts / Kaju chopped
  • 2 tbsp - Peanuts / Moongphal
  • 1 tbsp - Raisins / Kishmish chopped
  • 1.5 tbsp - Lemon Juice / Nimbu Ka Ras
  • 1.5 tsp - Sugar / Chini
  • 1 tsp - Cumin Seeds / Sabut Jeera

Steps to make Buff Vada - Nariyal Ki Kachori

  1. Peel the boiled potato, mash it properly. Add arrowroot, salt, 1/2 tsp cumin,1 tsp oil in the mashed potato and mix it well.
  2. In a bowl add fresh coconut, coriander, green chili, ginger, lemon juice , sugar, cashew, peanuts, raisins, salt and mix well.
  3. Make medium sized balls from the potato mixture, flatten it by pressing it with your finger tips and put about 1.5 tbsp of coconut mixture in the center.
  4. Close from all the sides & dust lightly in arrowroot powder or cornflour. Heat oil in a fry pan to fry these balls on medium heat.
  5. When the buff vada becomes golden from all the sides then remove and place on a paper napkin.
  6. Serve hot with coconut chutney or fruity mint chutney.
My Tip: Instead of deep frying you can shape it as a cutlet and shallow fry in a little oil and bake in an oven.

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