Take 4 pieces of medium-sized, boiled, and peeled potatoes in a container. Mash them nicely with a vegetable masher. (Pro tip: If you want, you can grate these potatoes nicely as well).

Now, to the mashed potato, add salt as per taste, ½ tsp of chili flakes, ½ tsp of oregano, ¼ tsp of black pepper powder, 1 tbsp of corn flour, and a cup of Amul diced cheese. Mix everything nicely. Keep it aside to set properly. (Pro tip: Do not add too much of cheese to the mixture or else the lollypops will break. If you want more cheese, make larger balls and insert cheese cubes inside).

Now to make the corn flour slurry, take a bowl and put 4 tbsp of corn flour, 2 tbsp of refined wheat flour (maida), a pinch of salt and chili flakes, ¼ tsp of oregano, ¼ tsp of black pepper powder, and water as needed. First, mix all of these dry ingredients nicely with a spoon. (Pro tip: Do not add too much of salt to make the slurry because cheese contains salt already).

Then, add water gradually to make the slurry. Check the consistency before adding more water.

Now, shape the lollypops. Take a little bit of the mixture. Make a ball smaller than the size of a lemon. Insert half of a tooth pick into it carefully leaving the other half exposed. Shape it like a lollypop. Repeat the process and keep all the lollypops on a plate. (Pro tip: You can use small ice cream sticks instead of toothpicks if you want).

Now, take 1 cup of bread crumbs on a plate. (Pro tip: If you do not have bread crumbs at home, you can crush corn flakes and use it instead as an alternative for coating the lollypops).

Now, put each of the lollypops in the slurry. Coat it nicely from all sides.

Put it on the plate of bread crumbs and coat it nicely from all sides. (Pro tip: You may doable coat the lollypops with the slurry and bread crumbs for an additional crunchiness).

Repeat the process and keep all of the coated potato cheese lollypops on a plate. Deep freeze it for about half an hour at this stage to set properly and prevent them from breaking while frying. (Pro tip: If you do not want to fry all of these lollypops, put them in a Ziplock bag and inside the freezer. You can deep fry them even after 15 days without thawing in hot oil).

In the meantime, heat an adequate amount of cooking oil in a pan or kadai. When it is smoking hot, put each of the lollypops gently in the hot oil. (Pro tip: Do not put too many lollypops in the oil while frying. Frying a few of them at a time will allow for easy flipping and proper frying inside out. It will prevent the temperature from falling and the lollypops from cracking).

Let them fry for a minute or so. Flip occasionally if needed. Remove them when they turn to a nice golden-yellow color. (Pro tip: Fry the lollypops in high temperature for a minute or so. This will help hold its shape. Then reduce the flame to medium and fry until golden brown).

Your delicious homemade potato cheese lollypops are now ready to serve. Arrange them on a plate and serve it along with classic tomato ketchup.