Ingredients

4 med potatoes, diced
2 bread slices, crumbled
¼ tsp chilli powder
Salt to taste
Oil for fry

For the filling

1 med carrot, grated
1 small onion, chopped
2 green chillies, chopped
A pinch of cumin powder
2-3 cheese cubes, grated

Procedure

Place the diced potatoes dripping wet  in a 16 cm Regular  unit.  Cook on low heat till the Thermo indicator reaches the 100 degree mark or till the potatoes are well done. Remove and mash. Then add the salt and chilli powder. Mix in the crumbled bread and knead into a smooth dough. Divide the dough into 12 portions and keep aside. Mix all the ingredients for the filling and divide into 12 portions.

Shape each portion of the potato into a small cup and spoon a portion  of the filling into it. Seal the edges and roll into an ovalƒ oblong shape. Deep fry till golden brown in a 20 cm Regular unit following the method mentioned in the Everyday cooking section for deep frying. Remove and drain on a grease absorbent paper. Serve hot with tomato sauce or chutney of your choice.

Tip: For interesting filling variations, try vegetables lihe beetroot and grated cauliflower or any meat mince.

Servings

12 (1 piece per serving)

Nutrients

Approx. calories per serving: 100 Kcal