Clean, wash potatoes and sweet potatoes and then boil them. Peel, mash and pass through a sieve.
Add a little salt, mix well and keep aside. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.
Heat one tablespoon of ghee and add chopped green chillies. Remove from heat and add scraped coconut and chopped coriander.
Add salt to taste and mix well. Make small roundels of the mashed potato mixture. Flatten the dough and fill the prepared filling in the center.
Use up both the mixtures in this manner. Heat sufficient ghee in a kadai. Dust the kachories with ragi flour and deep fry till golden and crisp.
Drain onto an absorbent paper. Serve hot with coconut chutney.