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Mirchi roll
By : Nithya AshokCategory : Vegetables, India series, Snacks and refreshments
Servings : 4-5
Time Taken : 15-30 mins
Rating :
Method
- Slit the green chillies and remove the seeds.
- Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast.
- Place ginger in a bowl, add potato and cottage cheese and mix.
- Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder.
- Add this to the potato mixture and mix well.
- Heat a little oil in a non-stick pan.
- Stuff this mixture into the slit chillies and place them in the pan.
- Cover and let them soften on medium heat.
- Transfer the chillies onto a chopping board and cut into four slices each.
- Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each.
- Garnish with red capsicum pieces and serve immediately.
Ingredients:
4 - Bhavnagri green chillies, slit
1 tsp - cumin seeds
1/2 tsp - fennel seeds (saunf)
1/4 tsp - carom seeds (ajwain)
8-10 - black peppercorns
1 inch piece - ginger, chopped
2 - medium potatoes, boiled & grated
1/2 cup - cottage cheese (paneer), grated
Salt to taste
1 tsp - red chilli powder
3/4 tsp - dry mango powder (amchur)
1 tbsp - oil
16 - salted biscuits
1 - medium red capsicum, chopped into 1/4 inch pieces
4 - Bhavnagri green chillies, slit
1 tsp - cumin seeds
1/2 tsp - fennel seeds (saunf)
1/4 tsp - carom seeds (ajwain)
8-10 - black peppercorns
1 inch piece - ginger, chopped
2 - medium potatoes, boiled & grated
1/2 cup - cottage cheese (paneer), grated
Salt to taste
1 tsp - red chilli powder
3/4 tsp - dry mango powder (amchur)
1 tbsp - oil
16 - salted biscuits
1 - medium red capsicum, chopped into 1/4 inch pieces
RECIPES BY NITHYA ASHOK
