Mirchi Fry
A quick and tangy Rajasthani side dish featuring large green chilies stir-fried with chickpea flour and aromatic spices. It's the perfect zesty accompaniment to dal and roti, ready in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Wash the green chilies and pat them completely dry with a kitchen towel.
- c.Make a single lengthwise slit on one side of each chili, ensuring the stem and the bottom tip remain intact.
- d.If you prefer a milder dish, gently scrape out and discard the seeds and membranes from inside the chilies.
- 2
Step 2
- a.Temper Spices and Sauté Chilies
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is shimmering and fragrant.
- c.Reduce the heat to low, then add the cumin seeds, fennel seeds, and hing. Sauté for about 30 seconds until they splutter and release their aroma.
- d.Carefully place the slit green chilies in the pan. Stir-fry for 3-4 minutes, turning them occasionally, until they soften slightly and develop light blisters on their skin.
- 3
Step 3
- a.Add Spices and Besan
- b.Keep the heat on low to prevent the spices from burning. Add the turmeric powder, coriander powder, and salt. Mix gently to coat the chilies evenly.
- c.Sprinkle the besan (gram flour) all over the chilies.
- d.Stir continuously for 2-3 minutes, roasting the besan until it loses its raw smell and becomes fragrant and slightly golden.
- 4
Step 4
- a.Steam and Finish
- b.Sprinkle 2 tablespoons of water over the chilies. This will create steam and help the besan and spice mixture to adhere to the chilies, forming a coating.
- c.Immediately cover the pan with a lid and let it cook on the lowest heat for 1-2 minutes.
- d.Remove the lid, add the amchur powder, and give it a final gentle mix.
- e.Turn off the heat. Let it rest for a minute before serving hot with dal, roti, or parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best results, use large, thick-skinned, and mildly spicy chilies like Bhavnagri or Anaheim peppers.
- 2Roasting the besan properly on low heat is crucial. Cook it until it's aromatic to avoid a raw, pasty taste.
- 3Avoid overcooking the chilies. They should be tender-crisp, not mushy, to provide the best texture.
- 4For an extra burst of tanginess, squeeze a little fresh lemon juice over the Mirchi Fry just before serving.
- 5This dish can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.
Adapt it for your goals.
Stuffed Mirchi Fry
For a more integrated flavor, mix the besan and all dry spice powders with 1 teaspoon of oil to form a crumbly mixture. Stuff this mixture into the slit chilies before frying.
With PeanutsWith Peanuts
Add 2 tablespoons of coarsely crushed roasted peanuts along with the besan for a delightful nutty flavor and crunchy texture.
With Sesame SeedsWith Sesame Seeds
Incorporate 1 teaspoon of white sesame seeds during the tempering step (along with cumin and fennel seeds) for an added layer of flavor and texture.
Why this is on our healthy list.
Rich in Vitamin C
Green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against cellular damage from free radicals.
Aids Digestion
Spices like fennel seeds, cumin seeds, and asafoetida (hing) are traditionally known in Ayurveda to improve digestion, reduce bloating, and alleviate gas.
Plant-Based Protein
Besan (gram flour) provides a good source of plant-based protein and fiber, which helps in maintaining satiety and supporting overall body functions.
Anti-Inflammatory Properties
Turmeric contains curcumin, a compound with potent anti-inflammatory effects that can help manage inflammation in the body.
Frequently asked questions
The ideal chilies are large, thick-fleshed, and mild in heat. Bhavnagri mirchi is the traditional choice in Rajasthan. If unavailable, you can use Anaheim peppers, banana peppers, or any similar large, light green chili.