How to make Chilli Cheese Chakri - A chilli and cheese stuffed tortillas rolled and cut in the shape of chakri

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cream cheese (क्रीम चीज़), Tortillas (तौरतिया )

Cuisine : Fusion

Course : Snacks and Starters

Chilli Cheese Chakri Recipe Card

Chilli Cheese Chakri

Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

For more recipes related to Chilli Cheese Chakri checkout Cheese and Pistachio Truffles. You can also find more Snacks and Starters recipes like Chocolate samosa, Murg Kesari Tikka , Lamb Mint Kabab, Palak Chole Tikki.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Cheese Chakri Recipe

  • Cream cheese 200 grams

  • Tortillas 4

  • Green chillies 3-4

  • Fresh red chillies chopped 2

  • Salt to taste

  • Tomato ketchup 2 tablespoons

  • Onion chopped 1 medium

  • Fresh coriander chopped 2 tablespoons

  • Fresh mint leaves a few


Step 1

Take cream cheese in a bowl and mash it with a spoon to make a paste. Slit the green chillies, deseed, cut into long strips and chop.

Step 2

Add this to the cream cheese. Add chopped fresh red chillies and crushed red chillies and mix.

Step 3

Add salt to taste and tomato ketchup. Mix properly. Add chopped onion and chopped coriander leaves and mix once again.

Step 4

Heat a pan and warm the tortillas on both the sides to make them soft.Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread.

Step 5

Tightly roll the tortillas pressing with hand while rolling. Placed them in the refrigerator for fifteen minutes. Cut into small roundels at a slant and serve garnished with fresh small mint leaves.