Ingredients:

• 5 big Potatoes
• 100 g – vermicelli (broken into pieces)
• 100 g – Corn
• 4 cubes – cheese (grated)
• 2 piece – Ginger (made into a paste)
• 4 to 5 Green chillies (crushed and as per taste)
• 1/2 tsp – pepper powder
• 3 tbsp – Corn flour, mixed in 2 cups water
• few drops red color
• oil for deep frying
• salt to taste

Method:

1. Boil the corn with little salt in sufficient water for few minutes.
2. Drain out the water completely and keep aside to cool.
3. Coarsely crush the corn.
4. Boil the potatoes and mash when still hot.
5. Add the grated cheese, corn, ginger, green chillies, salt and pepper to the mashed potatoes. Mix gently.
6. Divide the potato- cheese mixture into equal portions and make thick long rolls.
7. Dip each roll in the corn flour mixture and roll it in vermicelli.
8. Deep fry in hot oil till golden.
9. Serve hot with green chutney.

Recipe courtesy of Anita Raheja