Mirch Bhari Batata Tikki
By Executive Chef Nitin Mathur
- Boil the potatoes. Allow them to cool and then peel off the skin.
- Grate the potatoes and add ½ Tsp of the chopped coriander, chopped green chilly, amchoor Powder, turmeric, Jeera powder and salt. Mix well and then keep it aside.
- Make the stuffing by combining processed cheese, mozzarella cheese ½ Tsp of corrinader and jalapenos.
- Make Rount Patties of the potatoes and stuffed these patties with the cheese and jalapeno mixture and then coat them with semolina.
- Keep the semolina coated patties in the refrigerator for at teast 30 minutes before frying in oil.
- Fry in the hot oil till the semolina turns light golden brown.
- served hot.