Buff Vada - Nariyal Ki Kachori

Anjana Chaturvedi
Anjana Chaturvedi|
Last updated on Jan 10th
Potato patties stuffed with fresh coconut, cashew and fresh herbs.
  • Prep Time0Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe Ingredients

  • 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

Recipe Preparation

  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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