Cheesy Chilli Kofta is an ideal snack for spicy food lovers. I have used fresh red chillies(Dhani Variety). Serve with kofta gravy as an accompaniment for Indian breads or as a snack with a dash of lemon.
Make a small slit in the chilies without disturbing the stem and remove the membranes as these chilies are spicier (You can skip this step if you donâ€™t want to reduce the heat of these chilies). Soak the chilies in salt water for 30 to 45 minutes.
Meanwhile, cook potato in a pressure cooker for 3 whistles. Once the pressure is released, allow it to cool and peel the potatoes.
In a mixing bowl, mash potatoes and mix the other ingredients except oil and chilies.
Remove the chilies from salt water and pat it dry.
Make small balls out of the potato mixture and keep a chili in the center. Seal the chili leaving the stem. Follow the same for the remaining chilies.
Rest it for 15 - 20 minutes.
Heat oil in a pan, and deep fry the prepared chili kofta.
Serve with lemon slices and enjoy a spicy snack.
Adjust salt accordingly if the chilies are soaked in salt water.Drain the water from the cooked potatoes completely before mashing. Incase if the kofta dough is very sticky, add extra corn flour.