Name: Hari Mirch Fry Recipe (Masala Mirch)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Pakistani
Ingredients: 250g, green chilies; 200ml, mustard oil; 1/2 tsp, fenugreek seeds; 1/2 tsp cumin seeds; 10-12 curry leaves; 1/4 tsp turmeric powder; 1/2 tsp, Kashmiri chili powder; 50ml, tamarind water; 50g, whisked yogurt; Mirch Masala Powder:; 1 tbsp coriander seeds; 1 tsp, fennel seeds; 1 tsp mustard seeds (black/yellow); 1/2 tsp salt; 1 tbsp mango powder; 1/3 tsp, garlic powder; 1 tsp, chaat masala powder

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Hari Mirch Fry Recipe ( Masala Mirch )

Sana Rasheed 1 Comment

hari mirch fry recipe with step by step photos and video

Hari Mirch Fry Recipe | Masala Wali Hari Mirch with Step-by-Step Photos and Video.

The delightful Hari Mirch Fry, also known as Masala Wali Hari Mirch, is a vibrant side dish that elevates your lunch or dinner experience. This delectable recipe comes together in just 30 minutes, making it a perfect option for busy days. For added convenience,

I also prepared a homemade mirch masala powder that can be stored and used to whip up this dish in as little as 5 minutes whenever the craving strikes.

Inspired by a fantastic store-bought masala that I once tried, I set out to recreate this flavor at home. After a few attempts, I finally perfected my version of mirchi masala, and I’m excited to share this unique recipe with you. This enticing mirch masala pairs wonderfully with staple dishes like daal chawal, daal roti, and pulao, adding a delicious layer of flavor to each meal.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video Hari Mirch Fry:

Key Ingredients: Green Chilies: Select less spicy green chilies for a taste that is both enjoyable and balanced. Avoid hybrid or jalapeño varieties, as they can compromise the authentic taste of the dish. Coriander Seeds: A crucial element in mirch masala, coriander seeds infuse the dish with a wonderful aroma and depth of flavor. Using fresh coriander can further enhance the dish's taste.

Fennel Seeds: These seeds contribute a distinct flavor profile to the recipe. However, use them sparingly, as their strong taste can overwhelm the other ingredients if used in excess. Mustard Seeds: I’ve opted for black mustard seeds in this recipe, but if yellow mustard seeds are available to you, they offer an even more nuanced flavor and are worth using.

Mango Powder: Bringing a delightful tanginess, mango powder is essential for achieving the perfect flavor balance in your hari mirch fry. Garlic Powder: Garlic is a fundamental ingredient in many masalas. I prefer garlic powder here for its long shelf life, but if you choose to use fresh garlic, be mindful that it can spoil more quickly. Chaat Masala: A hint of store-bought chaat masala adds an irresistible flavor and aroma to the dish, enhancing its overall profile.

Mustard Oil:

For those planning to make pickles or instant mirch masala, I highly recommend using mustard oil. Its earthy, robust flavor lends an aromatic quality to the hari mirch fry reminiscent of traditional chili pickles.

Crackle Spices: Incorporating curry leaves, fenugreek, and cumin seeds adds a delightful complexity to the dish. These ingredients are essential for creating layers of flavor, so don’t skip them! Basic Seasoning: Staple seasonings like red chili powder, turmeric powder, and salt are indispensable in Asian cooking. In this recipe, I chose Kashmiri red chili powder over regular red chili powder for its vibrant color and milder heat. Tamarind Water: A dash of tamarind water infuses the masala with a tangy richness, akin to the taste of pickled vegetables. If tamarind isn’t available, lemon juice can serve as an excellent substitute.

Yogurt: Adding a dollop of yogurt enhances the creaminess of the hari mirch fry masala while enriching its taste profile.

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How to Make Masala Hari Mirch?

Preparation Steps:

Begin by rinsing the green chilies thoroughly and removing their stalks. Carefully split each chili down the center to allow the masala to penetrate.

In a grinder, combine coriander seeds, fennel seeds, and mustard seeds. Grind them into a fine powder,

Then mix in salt, mango powder, garlic powder, and chaat masala. Set this flavorful mixture aside.

Frying the Chilies:

Heat a generous amount of mustard oil in a pan or wok. Add fenugreek seeds, cumin seeds, and curry leaves, allowing them to crackle and release their aromas for about a minute.

Introduce the split green chilies to the pan, frying them for

approximately 2-3 minutes until they begin to soften.

Next, sprinkle in turmeric powder and the prepared mirch masala, stirring well to coat the chilies evenly.

Add the tamarind water, mixing thoroughly, followed by the beaten yogurt. Stir everything together until well combined.

Lower the heat and let the mixture simmer for 5 minutes on a very low flame, allowing the flavors to meld.

Once your Hari Mirch Fry is ready,

Transfer it to a serving dish. This flavorful masala mirchi fry can be stored in a jar or bottle in the fridge for up to two months.

Providing you with a quick and tasty side whenever you need it!

Serving Tips:

Serve your delightful hari mirch fry alongside dishes like dal chawal, pulao, or dal roti for a satisfying and flavorful meal that’s bound to impress!

Dahi Mirchi Recipe

Sana Rasheed Add Comment

Dahi Mirchi Recipe || Dahi Wali Hari Mirch || Curd Chili With Step-by-Step Photos and Video

Dahi Mirchi Dahi Mirchi Recipe or yogurt Chili Recipe is a unique side dish. This Side dish is made of fresh yogurt and green chillies and can spice up any meal. Whenever you don’t want to spend hours in the kitchen, the Dahi Mirchi recipe can become your savior.

Dahi Mirchi is a mildly spicy and tasty recipe made once and can be consumed over 2-3 days. The Dahi Mirchi recipe is made with basic ingredients.

I have shared Hyderabadi Mirch ka salan on my blog. And this is another version of dahi mirch. Dahi wali mirch is a simple, tangy accompaniment to serve with the meal as a sabzi or Instant pickle. It can be easily stored for 4-5 days in the refrigerator. It is a Rajasthani specialty and tastes slightly spicy and sour.

My Latest Dahi Mirchi Video Recipe:

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For making dahi wali mirch, use any mildly spicy and slightly plump chilies. You can use regular chilies, jalapeños, or any chilies available locally in your area. If you love spicy food, then go ahead and use any spicy variety of chilies of your choice. If the yogurt is slightly sour, then it tastes best, but fresh yogurt also works well in this recipe.

You can serve this delicious Curd Chili with DAAL CHAWAL, KHICHDI, ROTI, PARATHA, or ZEERA RICE as a side dish.

They just taste awesome with everything. The best thing about this instant pickle is that you require very few ingredients, and it is prepared in very little time.

Besan Ki Roti Recipe ( Besan Masala Roti )

Sana Rasheed 2 Comments

besan ki roti recipe with step by step photos and video

Besan Ki Roti Recipe | Besan Masala Roti with step-by-step photos and video....

Besan ki roti, also known as besan masala roti, is a traditional dish popular in Pakistani cuisine, commonly enjoyed in many Asian households. One of the challenges in preparing this dish arises from the kneading process, particularly when the dough becomes sticky, making it difficult to handle and roll out.

The current monsoon season often calls for savory, comforting snacks, making this the perfect time to prepare something flavorful. A simple yet delicious option is besan masala roti made with a liquid dough, which streamlines the cooking process.

For a detailed recipe, watch my video where I explain the steps one by one.

My latest Besan Ki Roti Video:

Key Recipe Notes:

Liquid Dough Consistency:

Achieving the right consistency of the liquid dough is crucial. If the dough is too thick, the besan roti may end up undercooked and lacking crispness. Conversely, if the dough is too watery, the roti can become a papad (a thin cracker) and may stick to the cooking surface. The ideal consistency is moderately thin, allowing the batter to spread easily in the pan.

Cooking Surface:

While besan ki roti can be cooked on an iron tawa when using solid dough, it is recommended to use a die-cast nonstick pan or tawa for the liquid dough version. A small amount of oil can help prevent sticking.

Preparation Method:

Start by dissolving gram flour (besan) in a small amount of water, whisking continuously until the mixture becomes light and fluffy. This step is essential for achieving a crispy, airy texture in the final product and preventing the roti from becoming dense and soggy.

Seasoning and Flavoring:

To enhance the taste, it is important to incorporate seasoning. This can be achieved by dry roasting and grinding spices such as pomegranate seeds, coriander, cumin, and black pepper. Skipping this step may lead to a less flavorful roti. These spices can also be conveniently used in other dishes, such as aloo paratha.

By following these guidelines, you can enjoy the delightful flavors of besan masala roti, perfect for the rainy season or any time you crave a snack.

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How to Make Besan Roti With Liquid Dough

Step 1:

To begin our flavorful journey into making besan roti, we must first prepare a delightful blend of spices known as besan roti masala. Start by taking a handful of pomegranate seeds, coriander seeds, cumin seeds, and black peppercorns.

Place these ingredients into a grinding jar and pulse them until they are coarsely ground. This aromatic mixture will add a wonderful depth of flavor to our roti.

Next, finely chop a medium-sized onion, a handful of fresh coriander leaves, and a couple of green chilies. Set these vibrant ingredients aside, as they will enhance both the taste and the texture of the roti.

STEP 2:

In a spacious mixing bowl, measure approximately 2 cups of gram flour (also known as besan). Slowly begin adding water, a little at a time, while stirring with a whisk. The goal is to dissolve the flour completely, creating a smooth mixture.

Once all the flour is blended, vigorously whisk the batter until it becomes light and fluffy. This step is crucial, as it ensures your besan roti will be delightfully crispy and airy when cooked. Now it's time to infuse the batter with flavor.

Incorporate spice powders such as garlic powder, salt to taste, black pepper, and red chili powder. Don’t forget the coarsely ground masala we prepared earlier! Mix everything thoroughly until the spices are evenly distributed.

Finally, gently fold in the chopped onion, fresh coriander, and green chilies. Make sure to adjust the spice levels according to your preference. You want the flavors to be just right!

Importantly, avoid adding baking soda or baking powder to this mixture. Since we've whisked the batter well, the natural fluffiness will prevent the roti from tearing during cooking.

Once everything is combined, let the batter rest for about 30 minutes. This rest period allows the flavors to meld beautifully and contributes to a better texture.

Step 3:

After the 30-minute resting period, give the besan mixture a good stir again. If the batter appears too thick, don’t hesitate to add a little more water to reach the desired consistency. Adjust the salt at this stage if needed, ensuring the flavors are perfectly balanced.

Now, heat a non-stick pan over medium heat and grease it lightly with oil. Once the pan is hot, pour a ladleful of the besan batter into the center of the pan and spread it gently into a round shape, about the thickness of a typical roti.

As the edges begin to dry out, drizzle a little oil or ghee along the perimeter. Carefully flip the roti over once it’s golden brown on one side, and apply a bit more oil or ghee on the other side too.

Continue flipping and rotating the roti until it achieves an even golden-brown color on both sides. This process should create a wonderfully crispy texture.

Once done, transfer the besan roti to a kitchen towel to absorb any excess oil. Repeat the cooking process for the rest of the batter until all the rotis are prepared.

Your deliciously crispy besan roti is now ready to be served! For an extra touch of indulgence,

Serve it hot with a dollop of butter, paired with a side of garlic chutney or dahi (yogurt) chutney. The combination of flavors is sure to be a hit! Enjoy your meal!

Hari Mirch Fry Recipe ( Masala Mirch )

Dahi Mirchi Recipe

Besan Ki Roti Recipe ( Besan Masala Roti )

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