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Upasachi Kachori


Upasachi Kachori

  • Duration: 30 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

The proportion of aloo and rice flour should be perfect or the kachori will crumble.

Trivia Tadka

For all the fast-dedicated ladies, this one is for you. Upasachi kachori is a special dish for fast. It’s delicious, crispy, and crunchy and is also served as a tea snack. 


  • Potato (aloo), peeled and mashed (1)
  • Fasting rice (sama ke chawal/varai) (1/2 cup)
  • Sabudana (2 tbsp)
  • Salt (To taste)

For stuffing

  • Fresh coconut, shredded (1/2 cup)
  • Cashew nuts (kaju) (1 tsp)
  • Desi ghee (1 tsp)
  • Cumin powder (jeera powder) (1 tsp)
  • Cumin seeds (jeera seeds) (1 tsp)
  • Green chillies, chopped (2-3)
  • Lemon juice (1 tsp)
  • Coriander leaves (hara dhania) (1/2 cup)
  • Salt (To taste)
  • Sugar (To taste)


  • Heat ghee in a pan. Add jeera and as it starts crackling, add green chillies, ginger and mix them well. 
  • Now, add jeera powder, shredded coconut, and cashew nuts. Cook for 3 to 4 minutes.
  • Add salt and sugar to the mixture. Mix well and then, add hara dhania and lemon juice. 
  • After it cools down, blend into a coarse paste.
  • Grind sama ke chawal into a fine powder. Also, grind sabudana to make coarse powder and keep it aside.
  • Boil potatoes, peel, and mash them well. Now, transfer the mashed potatoes into sama ke chawal, add salt and knead to make stiff dough.
  • Gently pat a ball of dough into a flattish patty and it with a spoonful of the stuffing.
  • Gently pat the stuffed ball back into a patty, taking care that it does not crack.
  • Now roll the stuffed kachori into the coarse sabudana mixture and then deep fry the prepared kachoris on low heat.
  • Serve hot with chutney.

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