Time: 40 minutes
Makes: 10 to 12 medium kachoris
1 cup mashed Sweet Potatoes
3 to 4 tbsp Shingoda flour (शिंगाड्याचे पीठ) (or arrowroot powder)
Salt to taste
Oil for frying
1 cup fresh scraped coconut
3 to 4 green chilies, finely chopped or crushed
2 tbsp cilantro, finely chopped
15-20 golden raisins
1/2 tsp cumin seeds
1/2 tsp sugar
1 tsp ghee
Salt to taste
1) Boil and peel the sweet potatoes. If there are any thready texture then strain it through a mesh.
2) Take the mashed sweet potatoes into a bowl. Add some salt. Add shingoda flour as required to make a soft dough. Rest the dough for 15 minutes.
3) During these 15 minutes prepare the stuffing. Heat ghee into a pan. Add cumin seeds, green chilies, cilantro, golden raisins and coconut. Also add salt and sugar to taste. Make a dry stuffing.
4) Divide the dough and make small lemon sized balls. Roll and thick circle. Put 1 spoon stuffing at the center. Gether all edges and seal. Likewise prepare the remaining kachoris.
5) Deep fry kachoris over medium heat. Keep the kachoris moving in the oil by using slotted spoon. When kachoris become golden brown, take them out.
Serve hot with green chutney.
1) These kachoris should be served when they are still hot. cold kachoris don't taste good.
2) You may add cashew pieces in the stuffing. Fry them before adding.
3) If you don't have shingoda flour then you may use other flours (which are allowed during fast) like samo flour, Rajgira flour etc. On non-fasting day, you can use rice flour also.