New Update
| Main ingredients | Mozzarella cheese, Potatoes, Turmeric powder, Cumin powder, Red chilli powder, Chaat masala, Refined slurry, Dried breadcrumbs, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup grated mozzarella cheese
- 4 medium potatoes
- Salt to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- Refined flour slurry as required
- Dried breadcrumbs for coating
- Oil to deep-fry
- Tomato ketchup for serving
Method
- Put potatoes in a pressure cooker, add 2 cups water and salt and cook on medium heat till 3 whistles are given out.
- Open the lid once the pressure settles completely. Drain, cool, peel and transfer the potatoes into a parat. Mash them well with a masher.
- Add turmeric powder, cumin powder, red chilli powder, chaat masala and salt and mix well.
- Heat sufficient oil in a kadai. Take refined flour slurry in a bowl and spread dried breadcrumbs in a plate.
- Divide the mixture into equal portions and roll into balls. Make dent in the centre of each ball and stuff them with a portion of mozzarella cheese. Gather the edges together and seal properly. Flatten them slightly and shape them into tikkis.
- Dip these tikkis in refined flour slurry and roll in dried breadcrumbs.
- Slide the tikkis into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer them onto serving platter and serve hot with tomato ketchup.
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