Nariyal Kachori | How to make Nariyal Kachori

By Nita Bhatia  |  16th Jul 2016  |  
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  • Nariyal Kachori, How to make Nariyal Kachori
Nariyal Kachoriby Nita Bhatia
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About Nariyal Kachori Recipe

For parties and family get togethers.

Nariyal Kachori is a popular aromatic and delicious dish. You can try making this amazing Nariyal Kachori in your kitchen. This recipe requires 10 minutes for preparation and 10 minutes to cook. The Nariyal Kachori by Nita Bhatia has detailed steps with pictures so you can easily learn how to cook Nariyal Kachori at home without any difficulty. Nariyal Kachori is enjoyed by everyone and can be served on special occasions. The flavours of the Nariyal Kachori would satiate your taste buds. You must try making Nariyal Kachori this weekend. Share your Nariyal Kachori cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nita Bhatia for inputs. In case you have any queries for Nariyal Kachori you can comment on the recipe page to connect with the Nita Bhatia. You can also rate the Nariyal Kachori and give feedback.

Nariyal Kachori

Ingredients to make Nariyal Kachori

  • 6 potatoes medium size
  • 4-5 green chillies
  • Juice of 1 lemon
  • salt to taste
  • 1/2 fresh coconut grated or ground in mixer
  • 3 tsp cornflour
  • oil for frying
  • Chopped coriander leaves

How to make Nariyal Kachori

  1. For Outer Covering - Boil, Peel and mash Potatoes. Add Cornflour and Salt to make a soft dough for outer covering
  2. For Stuffing - Grind coconut, chillies. Add salt to taste, lemon juice and chopped coriander leaves. Mix this in a bowl.
  3. Make small balls from outer covering dough into 8-10 portions. Make 8-10 portions of stuffing.
  4. Fill the coconut stuffing in the outer covering of potatoes. Seal the dough properly round the corner.
  5. Heat oil in a Kadhai for frying and fry the kachoris in a medium flame till the golden brown in colour.
  6. Kachories are served with corainder chutney or dahi.

My Tip:

Use the chillies according to the spice requirement.

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