Coconut Stuffed Aloo Kachori

Ingredients:
Grated Boiled Potato - 1 1/2 cups
Corn Meal or Semolina or Bread Crumbs - 1/2 cup
Grated Coconut - 1/2 cup
Cilantro/Coriander Leaves - about 1/2 cup
Green Chillies - 2
Turmeric/Haldi - 1/4 tsp
Sugar - 1 tsp
Salt
Oil

Method:
1. Finely chop cilantro and green chillies.
2. Mash or grate the (peeled) boiled potatoes.  Add corn meal, salt, turmeric, green chillies (or red chilli powder) and half of the chopped cilantro.  Add corn meal and mix all the ingredients to form a soft dough.  Add more corn meal if required.  Divide the dough into 6 - 8 balls as per desired size. 
3. Stuffing: Mix grated coconut, sugar and other half of the chopped cilantro.

4. Flatten one of the dough balls big enough to hold the stuffing.  Add about 1 tsp of the coconut stuffing in the centre and gather the edges to form a round shape.
5. Deep fry this stuffed ball in hot oil and check if it breaks while frying.  If it breaks, add more corn meal to the dough. 
6. Repeat the same for the other dough balls.

7. Serve hot Aloo Kachori with chutney.