Narial Kachori RB

Nariyal Kachori

Also known as the buff vada, this Gujarati specialty is a popular fasting snack. The mixture of coconut, chillies, dry fruits and raisins with the addition of lemon juice leaves you tongue tingling with sweet and spicy flavours. This mixture is stuffed inside mashed potatoes and deep fried.

Servings - 4
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 20 mins


  • 4 potatoes, boiled, peeled and grated
  • 4 tbsp arrowroot powder or cornstarch
  • 1 tsp Master Cook cumin seeds
  • 1/2 cup coconut, freshly grated
  • 1/2 cup coriander, chopped
  • 2 green chillies, finely chopped
  • 2 tsp ginger paste
  • 3 tbsp cashews, chopped
  • 2 tbsp peanuts, chopped
  • 1 tbsp raisins
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • Salt to taste

Nutrition Facts

Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat 9.1g 12%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 2346mg 102%
Total Carbohydrate 50.3g 18%
Dietary Fiber 7.2g 26%
Total Sugars 7.1g
Protein 6.6g
Vitamin D 0mcg 0%
Calcium 40mg 3%
Iron 4mg 21%
Potassium 1031mg 22%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

  • Mix together potatoes, arrowroot powder, cumin seeds and salt to taste.
  • In another bowl, mix coconut, chillies, ginger, cashews, peanuts, raisins, lemon juice, sugar and salt to taste.
  • Portion out the potato mixture into medium sized portions.
  • Grease your hands with oil and flatten the portions into disks.
  • Taking a teaspoon of the coconut mixture, place on top of these disks.
  • Using greased hands, bring the potato disk together, pinching and sealing all around to cover the coconut.
  • Make sure there are no gaps. Lightly coat in arrowroot of cornflour.
  • Deep fry until crisp and golden brown.
  • Serve with mint chutney or tamarind chutney.

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