Mirchi-Bans ki Kurkuri
Try spicy and tasty mirchi bans ki kurkuri for a memorable experience with appetisers!
Chef Ranveer Brar's Mirchi Bans ki Kurkuri recipe

- Indian

Cooking Time

-10 Min

Preparation Time

- 15-20 Min


  • FOR the filling
  • ½ cup canned bamboo shoots
  • 1onion
  • 1green bell pepper
  • 1red bell pepper
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp green chilliesfinely chopped
  • 1 tsp coriander chopped
  • 1 tbsp oil
  • FOR garnish
  • tomato sauce
  • spring onion greens
  • Sides of spring roll sheets


  1. 1

    Cut the canned bamboo shoots in juliennes and slice the onion.
  2. 2

    Cut green bell pepper and red bell pepper into juliennes.
  3. 3

    Heat 1 tbsp oil in a pan.
  4. 4

    Add sliced onion and bamboo shoots and fry them.
  5. 5

    Add red chilli powder, cumin powder, coriander powder, and salt to taste.
  6. 6

    Add the chopped green and red bell peppers.
  7. 7

    Mix them well.
  8. 8

    Add 1 tsp chopped green chillies and 1 tsp chopped coriander.
  9. 9

    Stir-fry briefly on a high flame so the veggies are cooked but remain crunchy.
  10. 10

    Do not overcook.
  11. 11

    Remove the mixture in a bowl and allow it to cool.
  12. 12

    Trim the edges of the spring roll sheets; reserve trims to fry separately.
  13. 13

    Cut each sheet into 2 triangular halves.
  14. 14

    Apply the egg and refined flour batter to the edges.
  15. 15

    Add the prepared filling to a sheet and make a roll.
  16. 16

    Similarly prepare the other rolls.
  17. 17

    Coat the rolls with the egg and refined flour batter.
  18. 18

    Deep-fry them in hot oil until the rolls become crisp.
  19. 19

    Fry the trimmed edges too, till crisp.
  20. 20

    Set aside the rolls and the trimmed edges.
  21. 21

    Decorate the plate with tomato sauce and bamboo juliennes.
  22. 22

    Cut the fried rolls into triangular wedges and arrange them on bamboo juliennes.
  23. 23

    Garnish the rolls with fried crisps and spring onion greens.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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