A spicy, tangy, old-school desi side made with slit green chillies stuffed with a roasted spice mix and lightly fried in mustard oil. Best enjoyed hot with roti.

Prep Time

20 mins

Cook Time

1 hour

Total Time

1-hour 20 mins

Ingredients

  • Green Chillies (Hari Mirch) – 1/2 kg
  • Fennel Seeds (Saunf / Sauf) – 2 tsp
  • Cumin Seeds (Zeera) – 1.5 tsp
  • Coriander Seeds (Sookha Dhania) – dry roasted
  • Salt (Namak) – 1 heaped tsp
  • Chilli Flakes (Kutti Laal Mirch / Chilli Flakes) – 1.5 tsp
  • Chaat Masala – 1 tsp
  • Carom Seeds (Ajwain) – 1 pinch
  • Lemon (Nimbu) – 2 medium
  • Mustard Oil (Sarson ka Tel / Sarso Oil) – for frying

Directions

Step 1

Dry roast the spices: Dry roast the saunf, zeera, and sookha dhania on low heat until fragrant. Roughly crush them using a mortar and pestle (chatu watta).

  • close-up-of-dry-roasting-whole-spices-in-a-desi-ki

Step 2

Prepare the stuffing: Add namak, chilli flakes, chaat masala, ajwain, and fresh lemon juice to the crushed spice mix. Mix well to make a flavorful stuffing.

  • a-rustic-bowl-of-crushed-roasted-spices-mixed-with

Step 3

Stuff the chillies: Make slits in the hari mirch and carefully fill each chilli with the prepared masala.

  • fresh-green-chillies-with-neat-slits-being-stuffed

Step 4

Fry and serve: Heat sarson ka tel on medium-low flame and fry the stuffed chillies with any leftover masala until slightly softened and coated. Serve hot with roti.

  • stuffed-green-chillies-frying-in-mustard-oil-in-a-

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