Flavorful Chili Fry Recipe
Ingredients
For the Chilies
1) 500g Thick green chilies
For the Achaari Spice Mix
2) 3 tbsp Whole coriander seeds
3) 2 tbsp Fennel seeds (Saunf)
4) 3-4 Dry red chilies
For the Frying:
5) 1/2 cup Mustard oil (or refined oil)
6) 1 tsp Cumin seeds
7) 1/2 tsp Mustard seeds (Rai)
8) 1/2 tsp Carom seeds (Ajwain)
9) 1/2 tsp Asafoetida (Hing)
10) 1 tsp Ginger-garlic paste
11) 1 tsp Salt (or to taste)
12) 1/2 tsp Turmeric powder
13) 1/4 tsp Kalonji (Nigella seeds) 14) 1/2 cup Well-beaten yogurt
15) 1 tsp Kashmiri red chili powder
16) 1 tsp Amchur (Dry mango powder) or lemon juice (optional)
Let’s Start Recipe
Today, we are going to make a very delicious, spicy, and flavorful Chili Fry. This recipe is super easy to make in a short amount of time. If you don’t want to make a curry or any side dish, you can quickly prepare this amazing Chili Fry. It pairs well with roti, paratha, puris, or even dal chawal. Let’s quickly get started with the recipe!
Step 1: Prepare the Chilies
I’ve taken half a kilo of thick green chilies. Wash them well and pat them dry with a clean cloth. Make sure the chilies are completely dry. These chilies are not too spicy. Now, make a small slit on each chili with a knife. Inside, there are some seeds, which you can remove if you prefer. However, I’m keeping the seeds because these chilies are not too spicy. By making slits, when we fry them, the spices will penetrate the chilies, giving them a great flavor. So, cut all the chilies like this.
Step 2: Make the Achaari Spice Mix
For the spice mix, I’ve taken a mixing jar. Add 3 tablespoons of whole coriander seeds, 2 tablespoons of fennel seeds (saunf), and 3-4 dry red chilies. Grind these into a coarse powder, like this. Set it aside for later.
Step 3: Heat the Oil
Now, for frying the chilies, take a kadhai (pan) and heat 1/2 cup of mustard oil (you can also use refined oil if you prefer). Once the oil is hot, add 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds (rai), 1/2 teaspoon of carom seeds (ajwain), and 1/2 teaspoon of asafoetida (hing). Stir these spices on low flame for a few seconds until they crackle.
Step 4: Add Ginger-Garlic Paste
Now, add 1 teaspoon of ginger-garlic paste to the pan. Fry this on a low flame for a few seconds until the raw smell goes away. Be careful not to burn it.
Step 5: Add the Chilies
Next, add the slit green chilies to the pan. Keep the flame low and mix the chilies well with the spices and oil. This will help the chilies absorb all the flavors from the spices. Keep the flame on low to medium, as high heat might burn the chilies.
Step 6: Add Salt and Turmeric
Now, add 1 teaspoon of salt (or to taste) and 1/2 teaspoon of turmeric powder. Stir the chilies with the salt and turmeric and let them cook for 2-3 minutes on a low flame. Turmeric will give the chilies a nice color. Cover the pan to let them cook and soften a bit.
Step 7: Add Kalonji (Nigella Seeds)
After 3-4 minutes, the chilies will soften slightly and change color. Stir them well and then add 1/4 teaspoon of kalonji (nigella seeds). Mix it well and cook for another 30-40 seconds on low flame.
Step 8: Add the Coarse Spice Mix
Now, add the coarse spice powder we prepared earlier. Mix it well with the chilies and cook for 1-2 minutes so that the spices coat the chilies well and cook through.
Step 9: Add Yogurt
Now, reduce the heat to low and add 1/2 cup of well-beaten yogurt. Be sure to add the yogurt on low heat to avoid curdling. Mix the yogurt well with the chilies and cook for a few minutes on low to medium flame. This will give the chilies a soft, creamy texture.
Step 10: Add Kashmiri Red Chili Powder
Add 1 teaspoon of Kashmiri red chili powder for a rich color. Mix it in well. If the dish looks too dry, you can add 1-2 tablespoons of water. However, don’t add too much water as the chilies should not become too soft.
Step 11: Cook and Finish
Now, cover the pan and let it cook for 5-7 minutes on low flame. The chilies will become soft but not mushy. Stir them well once more. Finally, add 1 teaspoon of amchur (dry mango powder) to give it a tangy flavor. If you don’t have amchur, you can use lemon juice instead. If your yogurt was very sour, you can skip the amchur.
Step 12: Serve
Now, your spicy and flavorful chili fry is ready to be served! This dish is perfect with roti, paratha, puri, or dal chawal. It’s a quick and easy recipe for when you don’t feel like making a full curry or gravy.
Thank You….♥️