This chatpata and delicious Masala Mirchi Fry is a quick and flavorful side dish that pairs perfectly with biryani or kadhi khichdi. The recipe brings back memories of family meals where spicy flavors were celebrated. It's simple to make and adds a fiery touch to your plate.
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Slit the green chillies and remove the seeds. Wash them and keep aside.
Heat a pan or tava and add oil. Temper with cumin seeds, green chilli, pinch of asafoetida and ginger garlic paste. Toss for a few seconds.
Add the slit green chillies and coat them with the tempering mixture. Fry for 2 minutes or until the chillies soften slightly.
Add salt, amchur powder, red chilli powder, and turmeric powder. Coat the chillies well with the spices. Garnish with some coriander leaves.
Serve hot as a side dish with biryani or kadhi khichdi.
Adjust the spice levels by reducing the quantity of red chilli powder or using milder green chillies.
Ensure the chillies are slit properly to allow the spices to coat them evenly.
Serve immediately for the best taste and texture.
Can I use any type of green chilli?
Yes, you can use any type of green chilli based on your spice tolerance. Milder chillies work well if you prefer less heat.
What can I pair this dish with?
Masala Mirchi Fry pairs wonderfully with biryani, kadhi khichdi, or even plain rice and dal.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare it a few hours ahead and reheat before serving.
Is it necessary to remove the seeds from the chillies?
Removing the seeds reduces the heat and allows the spices to coat the chillies better. However, you can leave them if you prefer extra spice.
Can I use dried amchur powder substitutes?
If you don't have amchur powder, you can use a splash of lemon juice or tamarind paste for a tangy flavor.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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