INGREDIENTS
For the mixture:
3 potatoes (boiled and mashed)
½ teaspoon mixed herbs
½ teaspoon chilli flakes
½ teaspoon salt
15g (2 tablespoons) cornflour

For the dough
15 g (2 tbsp) corn flour
15 g (2 tbsp) maida flour
¼ tsp pepper powder
¼ tsp salt
125 ml (½ cup) water

For the filling:
Tomato puree
Grated cheese

METHOD:
In a large bowl, mash 3 potatoes, add the herb mixture, chili flakes, salt, and cornstarch, and mix well until a paste forms.
Grease your hands with oil and pinch the mixture into a ball-sized ball to form a round ball.
Flatten slightly, add the tomato paste and cheese, and shape into a patty.

In a small bowl, mix the cornstarch, maida flour, pepper powder, salt, and water until a smooth, lump-free dough forms.
Dip the prepared patty in the cornmeal porridge and add it to the breadcrumbs.
Fry the patties in hot oil until golden brown.