Mash the boiled potatoes until creamy.

Add arrowroot powder, salt, and cumin to the mashed potatoes and combine well.

In a separate bowl, combine fresh coconut, coriander, green chili, ginger, lemon juice, sugar, cashew nuts, peanuts, raisins, and a pinch of salt.

Mix the coconut mixture well with your fingers.

Shape the potato mixture into lemon-sized balls.

Grease your palms with oil and flatten a potato ball with your fingertips.

Spoon about a tablespoon of the coconut mixture in the center of the flattened potato.

Cover the coconut mixture by bringing the potato from the sides to the center, forming a dumpling.

Smoothen it to make a farali aloo vada.

Lightly dust the aloo vada in dry arrowroot powder or cornflour.

Preheat a Kuzhi Paniyaram pan and add a few drops of oil in each cavity.

Place each stuffed aloo vada into the cavities and fry until golden brown and crisp on all sides, on medium heat for even cooking.

Serve the Nariyal Ki Kachori with Coconut Chutney or Green Chutney.