How to make Til Wali Mirchein -

Large chillies filled with cottage cheese mixture, dipped in a batter with sesame seeds and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bhavnagri Chillies, Refined Flour

Cuisine : Indian

Course : Snacks and Starters

Til Wali Mirchein

Til Wali Mirchein Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Til Wali Mirchein Recipe

  • Bhavnagri Chillies slit and seeded 12

  • Refined Flour 2 tablespoons

  • Black sesame seeds (kale til) 1 teaspoon

  • Onion 1 medium

  • Green chillies 2

  • Ginger 1/2 inch

  • Cottage cheese (paneer) grated 1 cup

  • Potatoes boiled, peeled and grated 2 medium

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder a pinch

  • Garam masala powder 1 teaspoon

  • Chaat masala 1/2 teaspoon + for sprinkling

  • Salt to taste

  • Refined flour (maida) 1 1/2 cups

  • Rice flour 1/2 cup

  • Soda bicarbonate a pinch

  • Oil for deep-frying


Step 1

Roughly chop onion, green chillies and ginger, place in a chopper and chop finely.

Step 2

To make the filling, put cottage cheese, potatoes, chopped masala, red chilli powder, dried mango powder, asafoetida, turmeric powder, garam masala powder, chaat masala and salt in a bowl and mix well together.

Step 3

Put refined flour, rice flour, white sesame seeds, black sesame seeds, little salt and soda bicarbonate in another bowl, add sufficient water and whisk to a thick batter.

Step 4

Heat sufficient oil in kadai.

Step 5

Stuff the chillies with the filling, dip them one by one in the batter and slide them into hot oil. Deep fry till light golden and crisp. Drain on absorbent paper and sprinkle chaat masala over them.

Step 6

Transfer onto a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.