Are you looking for a fiery side dish to kick your daily meals up a notch? This Pudina Mirch recipe (Mint Green Chilli Fry) is a hidden gem from Maharashtrian cuisine that transforms plain green chillies into a mouth-watering accompaniment. Unlike regular fried chillies, this version is dry-roasted for a smoky flavour and then coated in a tangy, aromatic paste made from fresh mint, coriander, and garlic.
Whether you call it Pudina Mirchi Fry or a unique twist on the classic Thecha, this dish is a flavour bomb. It takes just 10 minutes to make and serves as the perfect partner for mild dishes like Dal Khichdi or snacks like Vada Pav and Samosas. If you love spicy food, this green chilli mint fry will become your new refrigerator staple.
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Ingredients:
- To make this delicious side dish, you will need simple ingredients available in every Indian kitchen:
- Green Chillies: 150 grams (Choose a mix of spicy and non-spicy varieties if you prefer medium heat).
- Mint Leaves (Pudina): 1 cup, fresh and washed.
- Coriander Leaves (Dhaniya): A handful, fresh.
- Garlic Cloves: 12–15 cloves.
- Cumin Seeds (Jeera): 1/2 tsp.
- Lemon Juice: Juice of half a lemon.
- Black Salt (Kala Namak): 1/2 tsp (adds a tangy kick).
- Regular Salt: To taste.
- Oil: 1 tsp.
Also Read – Spicy Shimla Mirch Matar Thecha Recipe | Perfect Side Dish
Step-by-Step Instructions:
- Prep the Chillies: Wash the green chillies thoroughly and pat them completely dry with a kitchen towel. Cut them into 1-inch pieces (you can keep the seeds for heat).
- Make the Mint Paste: In a mixer grinder, add the mint leaves, coriander leaves, garlic cloves, cumin seeds, black salt, regular salt, and lemon juice. Grind everything into a fine chutney paste without adding water.
- Dry Roast the Chillies: Heat a pan or tawa on medium flame. Add the chopped green chillies without adding any oil. Dry roast them for 2–3 minutes until they develop whitish blisters and look slightly char-grilled.
- Add Oil: Once the chillies are well roasted and blistered, add 1 tsp of oil to the pan and mix well for a few seconds.
- Add the Paste: Immediately pour the prepared mint-garlic paste over the hot chillies.
- Mix and Cook: Stir well to coat every chilli piece with the masala. Cook for just 1 minute on low heat to let the raw smell of garlic disappear, and the flavours meld together.
- Serve: Turn off the flame. Your spicy, tangy Pudina Mirch is ready to serve!
Cooking Tips for Better Results:
- Dry Roast is Crucial: Roasting the chillies without oil first helps reduce their raw pungency and gives them a nice smoky texture.
- Adjust Spiciness: If you can’t handle too much heat, use “Bhavnagri” chillies or remove the seeds before cooking. You can also use a mix of spicy and non-spicy chillies.
- Don’t Overcook the Paste: Cook the mint paste just enough to remove the raw garlic smell. Overcooking can make the mint taste bitter and lose its vibrant green colour.
- Lemon is Key: Do not skip the lemon juice; it preserves the green colour and balances the heat of the chillies.
Also Read – Maharashtrian Mirchi Kanda Recipe | Spicy Chilli Onion Side Dish
Variations:
- Thecha Style: For a traditional texture, instead of cutting the chillies, roast them whole and then crush them coarsely in a mortar and pestle with the mint paste.
- Yogurt Dip: Mix a spoonful of this prepared Pudina Mirch into a cup of hung curd to make a creamy Mint Dahi Chutney for kebabs.
- Vegan Version: This recipe is naturally vegan.
- Storage Version: If you want to store it for longer (pickle style), add 1-2 tablespoons of extra oil and use vinegar instead of lemon juice.
Serving Suggestions:
- This versatile dish goes well with almost anything!
- With Indian Breads: Serve it alongside Bhakri, Chapati, or Paratha.
- Street Food Style: Use it as a side for Vada Pav, Samosa, or Dhokla.
- Comfort Meal: It tastes best with simple Varan Bhat (Dal Rice) or Curd Rice to add a spicy crunch.
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
FAQs:
Q1: How long can I store this Pudina Mirch?
Ans: You can store this in an airtight container in the refrigerator for up to 4–5 days. The lemon and salt act as natural preservatives.
Q2: Is this recipe very spicy?
Ans: It depends on the chillies you use. For a milder version, use light green (less spicy) chillies or de-seed them. The mint and lemon also help cut through the sharpness of the spice.
Q3: Can I use dried mint leaves?
Ans: Fresh mint leaves are highly recommended for the best aroma and bright green colour. Dried mint won’t give the same fresh “chutney” texture.
Q4: Can I add peanuts to this?
Ans: Yes! Adding crushed roasted peanuts at the end will turn this into a nutty “Pudina Thecha,” adding a nice crunch.
Q5: Why roast dry first?
Ans: Dry roasting helps blister the skin of the chilli quickly without making it soggy, giving it a better texture than deep frying.
Spicy Pudina Mirch Recipe | Maharashtrian Green Chilli Mint Fry
Ingredients
To make this delicious side dish, you will need simple ingredients available in every Indian kitchen:
- Green Chillies: 150 grams Choose a mix of spicy and non-spicy varieties if you prefer medium heat.
- Mint Leaves Pudina: 1 cup, fresh and washed.
- Coriander Leaves Dhaniya: A handful, fresh.
- Garlic Cloves: 12–15 cloves.
- Cumin Seeds Jeera: ½ tsp.
- Lemon Juice: Juice of half a lemon.
- Black Salt Kala Namak: ½ tsp (adds a tangy kick).
- Regular Salt: To taste.
- Oil: 1 tsp.
Instructions
- Prep the Chillies: Wash the green chillies thoroughly and pat them completely dry with a kitchen towel. Cut them into 1-inch pieces (you can keep the seeds for heat).
- Make the Mint Paste: In a mixer grinder, add the mint leaves, coriander leaves, garlic cloves, cumin seeds, black salt, regular salt, and lemon juice. Grind everything into a fine chutney paste without adding water.
- Dry Roast the Chillies: Heat a pan or tawa on medium flame. Add the chopped green chillies without adding any oil. Dry roast them for 2–3 minutes until they develop whitish blisters and look slightly char-grilled.
- Add Oil: Once the chillies are well roasted and blistered, add 1 tsp of oil to the pan and mix well for a few seconds.
- Add the Paste: Immediately pour the prepared mint-garlic paste over the hot chillies.
- Mix and Cook: Stir well to coat every chilli piece with the masala. Cook for just 1 minute on low heat to let the raw smell of garlic disappear, and the flavours meld together.
- Serve: Turn off the flame. Your spicy, tangy Pudina Mirch is ready to serve!
