Mirchi Roll

Method

1. Slit the green chillies and remove the seeds.

2. 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.

3. 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.

4. 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.

5. Garnish with red capsicum pieces and serve immediately.