Pitachi Mirchi Recipe

1-1/4 cup Cornmeal / Cornstarch (Makai Ka Atta) 
2 tblsp flaked Coconut (Nariyal) 
4-5 dried Green Peppers 
2 tsp roasted and coarsely ground Sesame seeds (Til) 
1 tsp Black Mustard seeds (Rai/Sarson) 
Few Curry Leaves (Kari Patta) 
1 tsp Turmeric Powder (Haldi) 
1 tsp Cayenne Powder 
1 tsp Coriander Powder (Dhania Powder) 
A pinch of Asafoetida (Hing) 
To taste Salt (Namak) 
1 tsp Lemon Juice (Nimbu Ka Raas) 
4 tblsp Oil 

How to make pitachi mirchi:

  • Dry-Roast the cornmeal on low heat till golden.
  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.
  • Stir for a minute and add peppers.
  • Mix well, add little water and cook the vegetable is done but crisp.
  • Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.
  • Cook until the flour has absorbed all the liquid.
  • Serve hot.