Potato Kachori

1 kg potatoes
6/7 No Green Chilies
1 Tablespoon White cumin
Salt to taste


  1. Boil the potatoes, peel them and mesh them.
  2. Grind green chilies and cumin together.
  3. Mix well salt, and spice mixture into boiled potatoes.
  4. Put them aside.

Chicken Filling
1/2 kg Chicken mince
1/4 cup Oil
1 Onion – medium
1 Tablespoon Ginger – Garlic Paste
Salt to taste
1 teaspoon Black pepper – crushed

(You may also include some other spices of your choice such as chili flakes or coriander)


  1. Heat the oil in a pan.
  2. Add onions and fry until tender.
  3. Add Ginger – Garlic paste and cook for a while.
  4. Add chicken mince, salt and spices and cook until ready.

Kachori Preparation

2 Eggs – beaten
1 Cup all purpose flour
Kachori Mixture
Oil for deep frying

  1. Preparation
  2. Take a ball of the kachori mixture in your hand and flat it to make the base.
  3. Press from middle to make a pressed hole.
  4. Fill the filling in it and wrap from edges to center.
  5. Close the base and light tap it to give a proper round shape.
  6. Roll it in all purpose flour.
  7. Dip into Eggs.
  8. Fry until golden.


  1. Serve on lettuce with Tamarind Sauce.

Mint Margarita

1 Liter Soda / 7 Up / Sprite
1 1/4 (1.25) Cup Lemon Juice
1 Bunch Mint Fresh
2 Tablespoon Icing Sugar
1/4 Teaspoon Salt
3 Cups Ice
1 Pinch Apple green Color

Put all the ingredients in a blender and blend well.


  1. Take an empty glass and rub ice on the edges.
  2. Take salt in a plate. Put down the glass, so salt is stick with edges.
  3. Pour the drink in it.
  4. Put a piece of lemon or mint leaves on the edges.

Tamarind Dip Sauce

100g tamarind
1/2 cup water
2/3 No Green Chilies.
1 teaspoon Cumin
200-250 g Turkish yogurt.
Salt to taste


  1. Dip the tamarind into water and leave it for sometime
  2. Mesh the tamarind with hand and remove its seeds.
  3. Now take tamarind, green chilies and cumin and blend them.
  4. Mix well salt and the mixture in yogurt