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.


  • Potatoes - 150 gms
  • Semolina - 100  gms
  • Processed Cheese - 15 gms
  • Mozzarella Cheese - 10 gms
  • Salt To Taste 
  • Chop Green Chillies - 1 no 
  • Chop Corrinader - 1 tsp
  • Chop Jalapenos - 1 tsp
  • Turmeric Powder a pinch 
  • Amchoor Powder 1/4  tsp
  • Jeera Powder 1/4 tsp
  • Oil For Frying