Green Chilli Fry Recipe
Green Chilli Fry Recipe
For those who love having super spicy meals, this Green Chilli Fry recipe is perfect for you. If you have kids and elders at home who don’t like spicy food but you can’t do without ‘teekha khana’, then just pair up this Green Chilli Fry with your meals to give them a spicy touch. It is a type of instant pickle that you can even store in the fridge for a week. To make the dish, you need green chillies, cumin seeds, turmeric, asafetida, coriander powder, dry mango powder, fennel powder, salt and oil.
Prepared in less than 10 minutes, this super easy recipe is can be paired with roti sabzi and even dal chawal. This recipe is a perfect balance of spiciness and masalas. To add more flavours to it, you can even experiment by adding some garlic powder, mixed herbs powder, oregano and even chilli flakes. Make sure you store Green Chilli Fry in an airtight container in the fridge.
Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below.
How to make Green Chilli Fry
- Step 1 – Cut the green chillies
- Wash the green chillies and pat them dry. Now chop the green chillies into small pieces and collect them in a bowl.
- Step 2 – Prepare the tadka
- Now heat oil in a pan. Add asafoetida, cumin seeds and let them splutter for a minute.
- Step 3 – Add green chillies
- Now add green chillies along with salt. Mix and saute for 10 seconds.
- Step 4 – Add all the spices
- Now add turmeric, coriander powder, dry mango powder and fennel seeds powder. Mix and stir fry the green chillies for 2-3 minutes. Make sure the green chillies are still a bit crunchy.
- Step 5 – Ready to be served
- Your Green Chilli Fry is now ready to be served. Serve them with your dal, roti, sabzi and spice up your meals. Enjoy!
Ingredients of Green Chilli Fry
- 8 Servings
- 100 gm green chilli
- 1/4 teaspoon asafoetida
- 1 teaspoon coriander powder
- 1 teaspoon fennel seeds powder
- 2 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1/2 teaspoon dry mango powder
- salt as required
