Combine rice, cottage cheese, bell peppers, green chillies, chopped mint, torn parsley sprigs, salt and wheat flour in a bowl and mix well.
Heat oil in a non-stick pan.
Divide the prepared mixture into equal portions. Take each portion, shape it into tikkis and coat with semolina.
Shallow-fry tikkis in hot oil till golden and crisp from both sides. Drain on absorbent paper.
Serve hot topped with tomato ketchup and garnished with parsley sprigs.