PREPARATION

1. In a bowl, add 20 grams coriander, 20 grams mint, 60 grams onion, 1 tablespoon green chili, 1 tablespoon peanut, 1 1/2 tablespoons ginger, 1 teaspoon salt, 1 tablespoon lemon juice and 40 milliliters water.
2. Transfer it into blender and blend it into a smooth chutney.
3. In a bowl, add 50 grams mozzarella cheese, 50 grams processed cheese, 2 tablespoons onion, 2 tablespoons bell pepper, some prepared  green chutney and mix well. Keep aside.
4. In a mixing bowl, add 410 grams boiled mashed potatoes, 25 grams cornflour, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1 teaspoon dried parsley. Mix well.
5. Now, take some portion of it and flatten it with the hand.
6. Place some prepared cheese mixture in the centre.
7. Seal the edges and give it a shape of cutlet.
8. Refrigerate the cutlets for 10- 15 minutes.
9. In a bowl, add 90 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 220 milliliters water.
10. Mix it well to make it lumps free.
11. Dip the prepared cutlet in it, then coat it with bread crumbs .
12. Heat sufficient oil in the wok and deep fry these cutlets until golden brown and crispy.
13. Serve hot.