goan chili rolls


Nik Sharma

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goan chili rolls
These chili rolls were a staple growing up in Bombay (I know I still call it that and need to get used to saying Mumbai). We had two food breaks every day at school and if I remember correctly either one or both of those breaks were committed to eating these guys (maybe a few). They would come wrapped up like tootsie rolls in white paper. But they were not called chili rolls as I have labeled them here, instead there were known as “hot dogs” but they are basically chili dogs without the “dogs” so I decided to simply go with “chili rolls”. Either way, call it what you may, if you wanted intense hot and spicy flavors wrapped up in a bread roll with a mild hint of sweetness, this will please you! 


Chili should be fiery, there are several chili peppers here and I’ve bumped up the dial on the heat by adding in some Sriracha sauce (which is completely optional), all you need to do is stuff your bun up good. Traditionally, they are made with ground beef to make them leaner, I’ve substituted the beef with turkey but chicken or a leaner ground beef will also work equally well. 


These rolls are really good with a cold glass of chilled beer and enjoy the explosion of flavors. You can probably fill up more than 8 hot dog buns depending on how you load them. 

goan chili rolls indian food

goan chili rolls

yields: 8 hot dog buns


2 tablespoons olive oil
1 1/2 cups red onion, finely chopped
4 garlic cloves, peeled and minced
1 tablespoon ginger root, peeled and grated
4-6 green thai chili peppers, finely minced
1/4 cup tomato paste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds, ground
1 teaspoon molasses
2 lbs ground turkey/chicken/beef, lean
1 1/2 cups red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon sriracha, generous (optional)
6 whole-wheat bread rolls
a few green ends of fresh scallions, thinly sliced for garnish
1. Heat the oil in a thick bottomed saucepan with a lid on medium high heat. When the oil is hot, add the onions and sauté for 3-4 minutes until translucent. Add the garlic and ginger and cook for another 30 seconds. Add the chili peppers, tomato paste, turmeric, cumin and molasses and cook for 1 minute with constant stirring. 
2. Fold in the ground turkey and stir until the ingredients are combined. Cover with a lid and reduce the flame to medium-low and cook for another 30 minutes or until the meat is completely cooked. You might need to stir the contents of the saucepan occasionally to ensure that the ground meat does not form large clumps. 
3. Once the meat is cooked, add the vinegar, salt, pepper, and sriracha. Cook for another 20 minutes with occasional stirring until almost all the liquid has evaporated. Leave the lid half cracked open slightly to allow the liquid to evaporate. Once the liquid has evaporated, remove from stove and keep aside until read to serve.
4. To serve, load up the hot dog buns with a generous helping of the chili and garnish with scallions. You can also top them off with some sriracha sauce. 

17 Responses

  1. I've had kheem pav before, this is a little different it is sweet and uses Goan vinegar masala. Both I love a lot!

  2. Not only this a great lunch idea—-and lunches are my weak link in menu planning—but I really really liked hearing about school story in connection with them. Pretty sweet.

  3. It's a traditional way to cook Goan masalas where we combine the vinegar with the spices and then cook them, however, I changed it quite a bit by adding the vinegar at the end due to the acidity.

  4. My mother made this for us growing up. She would wrap it in foil so i could take it for by "tiffin". Also please don't ever say Mumbai, I can't get myself to do that either.

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