How to make Potato Veg Mozzarella Crumb Fried -

Mozzarella stick covered with vegetable and potato mixture and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : potatoes (आलू), Mozzarella Cheese (मोज़ारेला चीज़)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Potato Veg Mozzarella Crumb Fried checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Moth ke Batashe Bacon Wrapped Prawns Sindhi Papad-SK Khazana Choti Kabab

Potato Veg Mozzarella Crumb Fried

Potato Veg Mozzarella Crumb Fried Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Potato Veg Mozzarella Crumb Fried Recipe

  • potatoes boiled and grated 3-4 medium

  • Mozzarella Cheese 2 medium

  • Beetroots grated 2 medium

  • Mozzarella cheese cut into 16 sticks 200 grams

  • Salt to taste

  • Black pepper powder to taste

  • Bread crumbs 1 cup

  • Oil to deep fry

Method

Step 1

Heat a pan, place carrots and beetroots and cook till moisture evaporates. In a bowl mix potatoes, carrots and beetroots. Add salt and black pepper powder and mix well. Divide the mixture into sixteen equal portions.

Step 2

Take a portion of this mixture in your hand and make a dent in the centre. Place a mozzarella stick in the dent and cover with the potato mixture. Press the ends firmly. Roll in bread crumbs.

Step 3

Heat sufficient oil in a deep pan. Deep-fry the potato sticks till golden brown. Drain on absorbent paper. Serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.