To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the potatoes, peas, chicken, salt, turmeric powder, red chili powder, coriander-cumin powder and amchur. Mix well and continue to fry on a medium flame for 2 minutes. Keep aside to cool.
In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.
Now spoon a greased muffin tray with a little of the potato curry,
Followed by some grated cheese,
A little of the egg mix
And lastly some more cheese.
Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool.
Garnish with coriander leaves and red chili flakes. Serve with red chili sauce, green chutney or tomato ketchup.
