What's Cooking




  • 30gm grated cheese (processed cheese)
  • 120gm freshly grated coconut
  • 50gm roasted corn
  • 20gm jalapenos
  • 5gm chilli flakes
  • 200gm grated boiled potatoes
  • 5gm chopped parsley
  • Seasoning to taste
  • Flour batter
  • Bread crumbs


  • Rinse and dry the jalapenos. Cut the top stem off.
  • Slit it in the centre and remove all of the seeds. If required, rinse the inside with some water and set it aside.
  • In a bowl, mix all the ingredients except flour batter, bread crumbs and some grated coconut (20gm).
  • Roll the mixture in cylindrical shape or any desired shape.
  • Apply flour batter to the rolls and dust with bread crumb and coconut mixture and deep fry.
  • Serve hot with tomato chilli sauce.

By Chef Ashish Joshi
Executive Chef,
Jaypee Siddharth

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