FODNI MIRCHI – TEMPERED GREEN CHILLIES , recipeimage Dahi puri is one of the easiest chaat to prepare and can be had as evening time. 1 loaf
240 calories, 9 grams fat
Semolina Cumin powder Coriander powder Ginger garlic paste Carom seeds Salt All purpose flour Yogurt Oil

1. Take a bowl, add semolina, cumin powder, coriander powder, ginger garlic paste, carom seeds, salt and mix nicely. 2. To it add all purpose flour and mix it, later add yogurt and mix nicely to make dough allow it rest for 5-10 mins. 3. Divide dough into small portion and roll into poori and deep fry in hot oil. 4. Now puffed up sooji dahi poori is ready to serve and can be used for pani puri also.

4 0


Portions Serves: 4-6

Cooking Time Time: 20 mins

Recipe Ease Difficulty: Easy

5 - 154 Vote(s)

Fodni Mirchi which is actually tempered green chillies originates from the Maharashtrian cuisine and acts as a amusing accompaniment to any curry, rice, chapatti, bhakri.

Fodni Mirchi which is actually tempered green chillies originates from the Maharashtrian cuisine and acts as a amusing accompaniment to any curry, rice, chapatti, bhakri.

Fodni Mirchi which is actually tempered green chillies originates from the Maharashtrian cuisine and acts as a amusing accompaniment to any curry, rice, chapatti, bhakri. Fodni Mirchi is a simple meal yet distinctly satisfying. It complements well with any variety of Bhakris such as jowar ki bhakri, jowar bajre ki bhakri or rice bhakri).

Green Chillies or chillies are the life and soul of a hearty Indian meal especially a glee to the poor man’s meal. A simple roti or bhakri accompanied with tempered green chillies, pickle and few pieces of onions is a complete meal for any farmer in India. This type of food is especially eaten by North Indians. Green chili is mainly used as a spice in food, although it is included in some medicines. It yields oil that is viscous, sharp and pungent, and can also serve as a seasoning.

Recipe: Fodni Mirchi – Tempered Green Chillies


  1. Hing (asafetida)                               –              ½ tsp
  2. Turmeric powder                             –              1 tsp
  3. Mustard powder, broken                –              ½ tsp
  4. Green chillies                                     –              6-8 nos
  5. Black Salt (Kali Namak)                  –              1 pinch
  6. Salt                                                       –              to taste
  7. Oil                                                        –              4 tsp
  8. Mustard seeds                                   –              1 tsp
  9. Lemon juice                                       –              ½ no


  1. Firstly add oil into pan or wok, once oil is hot, add mustard seeds. Once mustards seeds start to crackle, add turmeric and hing. Continuously stir in order to avoid burning these spices, then add salt and black salt.
  2. Add broken mustard (generally used in pickles) and sauté.
  3. Add all the green chillies, sauté.
  4. Cover and cook until the skin of chillies becomes soft.
  5. Sprinkle the lemon juice in the pan, and toss one final time.
  6. Serve accompanied with any curry, rice, chapatti, bhakri.

Green chillies are popular and extensively used in India cooking. They are essentially used mostly for savoury dishes like curries, dals, breads and appetizers. A simple and chatpata tadka given to a spicy masala dal or dal fry consists of green chillies for flavouring the dish. You can’t imagine of Indian cooking without a dash of green chillies. They are used in various forms either slit, sliced, chopped, diced or crushed. Green chillies give a punch to a simple upma or to making a spicy biryani. It is an important star in Indian cooking and this spice is grown almost throughout the year hence there is seldom any scarcity of green chillies.

Green chillies are available fresh, flaked, in sauce, bottle or pickled. It is one simple and humble ingredient that can spice up any bland meal with its taste and flavours. Capsaicin is a substance in green chillies that occurs naturally, giving them their spicy flavour. The hotter the chilli, the more capsaicin it contains. The hot green chillies can enhance the flavour of any food. It is used to spice up various types of chutneys like coconut chutney, green chilli chutney, green chilli sauce, mint coriander chutney, peanut chutney, green chutney for chaat, chilli mustard pickle etc. Generally the hara masala (green masala) used for various non-vegetarian and vegetarian recipes is spiced with green chillies. Mirchi ka salan is one very popular dish and an essential accompaniment served with biryani. This is exceptionally made from a variety of green chilli.

Most of us know that green chillies are heat generating but little do people know about the health benefits of green chillies. They are low in fats and cholesterol and rich in vitamin A and vitamin C. Green chilies are a good source of dietary fibre which helps to remove toxins from the body and prevent constipation. Green chilies contain a chemical called Capsaicin which improves the digestive system and also dissolves the blood clots.

Tip – Green chillies vary in level of spice and aroma. For this preparation, you first need to slit the chillies vertically and remove the seeds and stem with a spoon – as this is where most of the spice originates from, but if you can take a lot of heat, then just leave them in. But still just slit so that the masala can go inside while cooking.

From reading this content, it should be clear now that green chillies too are good for health. But if you are suffering from stomach ulcers or burning sensation in heart then avoid eating this as it can lead to some discomfort. Other’s, do try this and enjoy the spicy flavours.

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