Masala Mirchi

  Oct 24, 2020 |   Chetna Gupta |
  • 3 serves
  • 00h:05m prep
  • 00h:05m cook

Masala Mirch or Mirch fry is a quick recipe or instant pickle. As it is low in fat so can be easily packed in lunch boxes and it easily stays good for 2-3 days at room temperature.

  • 250grm green chili, less spice
  • 2tbsp peanut powder
  • ½ tsp turmeric / Haldi
  • 2tbsp besan
  • 1 tsp coriander powder
  • ½ tsp cumin powder/jeera powder
  • 1 tsp amchur / dry mango powder
  • 1 tsp fennel powder / saunf powder
  • pinch of hing
  • 1 tsp salt
  • 2 tbsp oil
  • 1 tsp rai powder
Cooking Instructions
  1. A large mixing bowl takes ¾ cup of peanut powder. (To prepare peanut powder, dry roast peanuts, and remove the skin. Further blend to a coarse powder).
  2. Also add in ½ tsp turmeric, besan,1 tsp coriander powder, ½ tsp cumin powder, 1 tsp amchur, 1 tsp fennel powder, a pinch of hing, and 1 tsp salt.
  3. Combine all the ingredients well.
  4. Now slit the medium spices green chili
  5. Stuff approximately 2-3 tsp of prepared stuffing.
  6. Also, heat 2 tbsp oil in a pan and place stuffed Mirchi.
  7. Cook for a minute
  8. Flip the chillis and cook on all sides keeping the flame on medium.
  9. Once the chills are cooked from all sides, add in leftover stuffing mixture and allow it to simmer for a minute.
  10. Finally, serve stuffed Mirchi fry as an appetizer or as a side dish with your dinner.

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