Mash the boiled potatoes. And then mix in salt, red chili flakes, crushed black pepper and cumin powder.

In a bowl mix together the mozzarella cheese and oregano.

Scoop out around 1-2 tablespoons of mashed potato, flatten it on your palm, place around a teaspoon of mozzarella filling inside and wrap the potato around it to form a ball. Smooth out the ball.

In a shallow dish mix the breadcrumbs with salt.

In a second bowl whisk the milk with egg.

And in a third dish, add some plain flour.

First coat the potato balls with the flour, then dip in the egg mixture and finally dredge it thoroughly with the breadcrumbs. Make sure your coatings are even, if you leave gaps anywhere the balls will break during frying.

Make all the balls and keep aside. You can freeze these balls in a single layer at this stage for 2-3 weeks.

Heat oil for deep frying. On medium heat fry these balls. For the first 3-4 mins don't touch the balls then turn over and keep shaking the pan to get an even golden colour.

Drain excess oil on a paper towel.

Serve hot and enjoy!