Mirchi roll

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

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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.