Mirchi roll

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Old 17-Aug-2010
Mirchi roll

A spicy and salty dish, easy to cook and easy to serve
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
Bhavnagri green chillies , slit 4

Cumin seeds 1 teaspoon

Fennel seeds (saunf) 1/2 teaspoon

Carom seeds (ajwain) 1/4 teaspoon

Black peppercorns 8-10

Ginger, chopped 1 inch piece

Potatoes, boiled and grated 2 medium

Cottage cheese (paneer), grated 1/2 cup

Salt to taste

Red chilli powder 1 teaspoon

Dry mango powder (amchur) 3/4 teaspoon

Oil 1 tablespoon

Salted biscuits 16

Red capsicum, 1/4 inch pieces 1 medium

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 then 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.

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