Mix together the potatoes, fresh coriander, green chilli paste, lemon juice, cumin powder, peanuts and salt.
Divide into sixteen portions. Shape into oval shaped croquettes.
Stuff each of them with a mozzarella stick and ensure that the cheese is well covered on all sides with the potato mixture.
Set aside. Mix the refined flour with half cup water to make a smooth batter.
Heat sufficient oil in a non-stick kadai. Dip each croquette in the batter, roll in the pressed rice and deep fry till golden brown.
Drain on absorbent paper. Serve hot with the sweet tamarind chutney or tomato ketchup.