Ingredients
- 2big size Potatoesboiled
- 1/3cup Mozzarella Cheesegrated
- 3tbsp Rice flour
- 3tbsp Corn Flour
- 1tsp Red chili flakes
- 1/2tsp Garam Masala Powder
- 3tbsp Coriander Leaves/Kothamallifinely chopped
- saltto taste
- 1cup oilto deep fry
Instructions
- Pressure cook potatoes for 3 whistles. Peel the skin, dice it and place it in a bowl.
- Along with diced potato, add cheese and mash it thoroughly.
- To this add rice flour, corn flour, chili flakes, salt, garam masala powder, and coriander leaves. Mix all thoroughly. Do not add any water.
- Take a small gooseberry size dough and roll it lengthwise as shown in the video. Roll the remaining dough too. Keep it ready. Refrigerate the prepared rolls for 15-30 mins.
- You can make it in bulk and store it in the freezer too. Whenever required, take some of them and deep fry them.
- Now heat a pan with oil. Once the oil gets heated up add 5 to 6 finger sticks and deep fry until all the sides turn golden brown.
- Remove it on a kitchen towel to remove excess oil. Serve hot with ketchup or mayonnaise of your choice.
Recipe Notes
- Add cheese while the potatoes are still hot. So that when mashed, potatoes and cheese mix well.
- While frying the sticks, if it breaks, add more rice flour.
- You can even add finely chopped green chilies along with other ingredients.
- You can make it in bulk and store it in the freezer for up to 6 months.