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1
In a bowl, combine 1 cup processed cheese, 2 thinly sliced green chilies, 1 tablespoon finely chopped onion, 1.5 tablespoons finely chopped capsicum, coriander leaves, and 1/4 teaspoon salt. Mix well, ensuring cheese is the predominant ingredient. Set aside.
2
Boil 5 large potatoes, peel, and cut into pieces. Mash using a potato masher or grate into fine pieces.
3
Add to the mashed potato: 2 teaspoons Kashmiri chilli powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon salt, and 2 tablespoons all-purpose flour. Mix well until achieving a smooth dough consistency, adding more flour as needed.
4
Oil your palms lightly. Take a portion of potato mixture, shape into a ball, then gently flatten and form into a cup shape. Fill with about 1 tablespoon of cheese mixture, bring edges to the center to seal, and shape into a round patty. Repeat with remaining mixture.
5
Add oil to a pan for shallow frying over medium heat. Gently place the potato patties into the pan. Once one side turns a beautiful reddish-brown color, flip carefully to fry the other side. Continue with remaining patties.
6
Serve hot while the cheese is still gooey inside. Accompany with ketchup or chutney if desired.
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