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Upasachi kachori is one of the numerous dishes that are prepared when people are fasting or having vrat/upas. Its is very delicious, crispy and crunchy. Just follow the recipe and I am sure you will fall for these Kachoris again and again.


For Kachori Filling / stuffing

  • 1 tsp Ghee
  • 1 tsp Cumin Seeds / Jeera
  • 1" Ginger shredded
  • 2 Green Chillies Chopped
  • 1/2 cup fresh shredded coconut
  • 1 tsp Cashew nuts
  • 1 tsp Lemon juice
  • 1 tsp Cumin powder
  • Salt and Sugar to taste
  • 1/2 cup Coriander Leaves

For Cover or coating of Kachori

  • 1 large Potato boiled, peeled and mashed
  • 1/2 cup Varai Flour/ Samo seeds flour
  • Salt to taste
  • 2 tbsp coarsely ground sabudana / tapioca
Upasachi Kachori


To make stuffing

  • Heat ghee in to a pan.
  • After the ghee is heated add cumin seeds and let them sizzle up.
  • Then add green chilli, ginger and mix well.
  • Add cumin powder and mix well.
  • Add shredded coconut, cashew nuts and mi well.
  • Cook for 4 to 5 mts.
  • Then add salt and sugar to taste and mix.
  • Turn of the heat and take out the mixture in to mixie pot.
  • To that add coriander leaves and lemon juice.
  • Blend to make that in to a coarse paste.
  • Stuffing is ready!

To make coating or cover of the kachori

  • First take some samo seeds / vrat ke chawal/ varai in to a mixie pot and grind to make that in to a fine powder.
  • Likewise put sabudana / tapioca in to blender and grind to make it coarse powder.
  • Boil potatoes, peel them and mash them very well.
  • In the mashed potatoes, put varai flour, salt to taste and mix well.
  • Knead that to make it in to a stiff dough.

To assemble Kachori

  • Take spoonful of stuffing mixture and roll that to make it in to small ball.
  • Keep all the ball ready from chutney stuffing.
  • Now take big spoonful of mixture from cover dough.
  • Flatten it out between your palms.
  • Stuff the filling bowl and cover and close that up.
  • Now roll the stuffed kachori ball in to coarse sabudana mixture.
  • Deep fry the prepared kachoris on a low heat until nice and brown from all the sides.
  • Serve hot with chutney or kethcup!


  • The kachori stays nice and crispy up to 4 to 5 hours.
  • If you want you can flavor the cover of kachori by adding some green chillies and cumin seeds n to cover dough.

Upasachi Kachori

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