For the covering: Deskin the boiled potatoes and place them in a bowl
Mash the potatoes well and add 1 teaspoon salt,black pepper powder,1/2 of the green chillies,2 tablespoon coriander
Mix well and add the singhada flour
Knead into a soft dough gently without any water. keep aside
For the stuffing:In a bowl place the grated paneer and add remaining salt
Further add remaining black pepper,green chillies,coriander leaves
Mix all the ingredients well
Heat 1 tablespoon oil in a pan and sauté raisins and cashews for 1-2 minutes on medium heat
Add the paneer mix and sauté on Low heat for 2-4 minutes and take off heat
Let the stuffing cool slightly
Grease your palms and a scoop palmful of potato-flour dough and roll into a ball first
Gently flatten in your palm and add a tablespoon full of the paneer stuffing prepared
Gently fold the sides of the covering and seal the edges and shape the kachoris well
Heat oil for deep frying in a wok now and prepare remaining Kachoris similarly
Deep fry each kachori till golden and crisp on both sides on Low heat
Drain excess oil on an absorbent paper
Serve hot with spicy mint-coriander chutney
