Baked Potato Chilly snack
Prep time
Cook time
Total time
Serves: 2
  • 3 Green chillies, thick one, less hot variety
  • Salt
  • Amchoor powder or chaat masala
  • Lemon/lime 1 small
  • For the coating:
  • 3 large potatoes
  • 3 bread slices
  • 2 green chillies chopped (Add less if you don't it less spicy)
  • Salt as per taste
  • Cumin seeds 1 tsp
  • Chopped coriander leaves
  • Few mint leaves (optional)
  • Bread crumbs to coat (optional..I didn't used any)
  1. Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds.
  2. Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ).
  3. Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there.
  4. Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead .
  5. Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well.
  6. Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash.
  7. Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa.
  8. Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked .
  9. Serve immediately with Ketchup/yogurt dipĀ  or chutney of your choice.
Recipe by Sindhi Rasoi |Sindhi Recipes at