Ingredients

• 4 - Bhavnagri green chillies, slit
• 1 tsp - cumin seeds
• 1/2 tsp - fennel seeds
• 1/4 tsp - carom seeds
• 8-10 - black peppercorns
• 1 inch piece - ginger, chopped
• 2 - medium potatoes, boiled and grated
• 1/2 cup - cottage cheese, grated
• Salt to taste
• 1 tsp - red chilli powder
• 3/4 tsp - dry mango powder
• 1 tbsp - oil
• 16 - salted biscuits
• 1 - medium red capsicum, chopped into 1/4 inch pieces

How to Make Mirchi roll

• Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and fry.
• 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 salt 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.