4 medium potatoes boiled, peeled and mashed

150 grams Haldiram’sBoondi

1 tbsp butter

1 tbsp refined flour (maida)

1 cup milk

50 grams grated cheese

1 tbsp chopped coriander leaves

1 tsp chopped ginger

½ tsp finely chopped green chilies

½ tsp roasted cumin (jeera) powder

A pinch chaat masala

Oil for deep frying

Coriander sprigs for garnishing

Method:

• Heat butter in another non-stick pan. Add flour and sauté on low heat for 2 minutes, add milk stirring continuously to ensure that there are no lumps. Cook till it thickens.

• Add grated cheese and keep whisking for another 2-3 minutes. Switch off heat.

• Heat oil in a deep nonstick pan.

• Add boiled mashed potatoes, half Haldiram'sBoondi, jeera, chaat masala and mix it in the sauce. Leave in fridge for ½ hour. Make balls out of it and crust them with the remaining whole Haldiram'sBoondi.

• Deep fry the croquettes and serve with tomato ketchup.