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Panyatli mirchi

July 20, 2018

6-7 fat green chillies, 10, 1/2 cup , 1/2 lemon, Sugar, Vegetable oil

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins


6-7 count fat green chillies

10 count garlic cloves

1/2 cup fresh coriander (chopped)

1/2 count lemon, Sugar, Vegetable oil


Mash garlic, coriander and salt in mortar and pestle. Transfer to a bowl

Add 1/2 cup water, lemon juice, pinch of sugar and 2 tsp oil. Mix well

Roast chillies on flame or on pan. Then slice vertically and add to the mixture. Squeeze the chillies by hand before adding

To be served as side dish


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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