in a large mixing bowl, smash 1 boiled potato.

also add finely chopped onion, ginger and coriander leaves to it.

now add grated / shredded cheese.

add spices like chilli powder, chaat masala, dry mango powder and salt to taste.

mix everything well and keep aside.

in a small bowl, take corn flour and maida.

make a thick flowing paste adding required water. for a healthier option replace all purpose flour with besan. make a thick flowing paste.

take 8 medium sized mushrooms. carefully break and remove the stems from them.

now take the prepared stuffing and stuff into mushrooms cavity.

join 2 mushrooms by keeping the stuffing side intact.

secure with a toothpick. this is very important, else there is a chance of melting out cheese while deep frying.

dip secured mushroom in corn flour- maida batter. cover on all the sides.

then coat the mushrooms in breadcrumbs. alternatively, you can also use rava.

repeat dipping in maida-corn paste and breadcrumbs again. double coating is very important, else there is a chance of melting out cheese while deep frying.

now freeze the coated mushrooms in freezer for 15-30 minutes. this is the extra precaution for cheese not melting out.

heat oil. meanwhile, dust the excess bread crumbs. place them carefully in the medium hot oil.

fry them till they turn golden brown.

drain and place on an absorbent paper.

serve cheesy stuffed mushroom hot with tomato ketchup or as it is.