Prepare the cover/layer for the Kachori
Boil, peel, and grate potatoes.
In a large bowl, mix the grated potatoes, flours, cumin powder, and 1 tsp of salt. Mix until the ingredients are well blended. Knead it to make tight dough.
Now if using ready mashed potato flakes, then blend flours and sugar with 2 cups of water and then add potato flakes and make smooth dough. Add cumin powder and salt. Mix well.
Prepare the filling
Heat 1 tbsp oil in the pan.
Add all the filling ingredietns one by one starting from coconut into the pan except sugar, lime juice, cilantro and sev/gathiya(is added into processor later).
When all the ingredients roasted lightly, turn off the stove.
Add sugar and squeeze lime juice.
Now Grab the food processor and add prepared filling into the processor.
Run just one or two times and add cilantro at this time. Run couple of more times and add sev/gathiya and run processor couple of times.
When done, take out filling into bowl from processor and make balls if it has cool down.
Knead the potato dough until smooth. Make about 20-23 small golf size balls.
Take 1 potato ball, make a hole in the center. Using the thumb and fingers, making it into a small bowl.
Fill the coconut filling to the top of the bowl and press it lightly. Gather the edges and make a round ball. Press lightly on all the sides so that there are no air pockets or holes.
Similarly make the kachoris, cover it with a damp cloth.
Heat oil in a kadhai or a wok.
Deep fry the kachoris in the batches of 6 - 7 kachoris until light brown.
Serve hot with ginger yogurt dip. To make this dip, simply add minced ginger to beaten yougurt and some salt to taste.
Tips and Serving Suggestions
Oil should be hot. Test 1 kachori before frying all the kachoris. To test the oil, drop 1 kachori in hot oil. If it rises up immediately, then you are ready to fry the kachoris.