PREPARATION

1. Take a pressure cooker, add 700 grams potatoes, 600 milliliters water and cover it with lid.

2. Cook until you hear 4 whistles.

3. Open the lid and remove it from heat.

4. Drain and peel the potatoes.

5. Transfer this into a mixing bowl and mash the potatoes.

6. Add 50 grams sweet corn, 150 grams bell pepper, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 30 grams corn flour, 1 tablespoon coriander and mix all the ingredients well.

7. In a bowl, add 100 grams mozzarella cheese, 50 grams processed cheese, 1 tablespoon chilli flakes, 1 tablespoon mixed herbs, 1 tablespoon oregano and mix it well.

8. In a another bowl, add 75 grams all purpose flour, 30 grams corn flour, 180 milliliters water and mix it well to make a thick batter.

9. Take some potato mixture in your hands and flatten it with the help of your hands.

10. Add some cheese mixture on it.

11. Roll it into a small cylindrical shape.

12. Dip it in all purpose flour paste and then roll it in bread crumb mixture.

13. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

14. Drain it on an absorbent paper.

15. Serve hot.