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DRY FRUIT MODAK
Potato and Corn Rolls
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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.
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