Spicy Potato Tikki stuffed with Jalapeno and Cheese

Here is my second dish of the raksha bandhan special.

Relive your childhood memories associated with cheese, those fights with your brother over the last cheese cube in the fridge, the mouth watering moments of having a cheese pizza.

Why restrict yourself to these old memories, here’s a chance to create new one’s. This raksha bandhan try this twist on the jalapeno cheese popper and create new CHEEZY memories 🙂

Prep Time: 10 min         Cooking Time: 30 min        


250 gm potatoes
1/4 tsp turmeric powder
1 tsp dhana jeera powder (coriander and cumin)
1 tsp dried mango powder
1 tsp chilli ginger paste
2 tbsp coriander leaves (finely chopped)

For the Stuffing:

100 gm mozzarella cheese (grated)
10 slice of jalapeño (finely chopped)

1/4 tea cup of Suji (semolina)
1 tbsp corn flour + 1 tbsp of maida (optional)
Oil for deep frying


  1. Boil the potatoes, let them and cool down and then grate them
  2. Add all the spices to the potato and mix well
  3. Divide it into 8 equal part
  4. Mix the cheese with jalapeño

How to proceed:

  1. Make a small circle out of each portion of the potato
  2. Take 1 portion, rub it in the flour and flatten it on the palm
  3. Put a spoonful of stuffing mixture in the centre and make a flat tikki
  4. Repeat steps 1-3 with the remaining portions
  5. Coat the potato balls with semolina
  6. Mix the corn flour and plain flour in a plate and rub the ball in the flour mixture (optional)
  7. Deep fry



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