Step 1: Prep the chillies. Wash and completely dry your green chillies. Slice them down the middle or chop them into two halves. You can keep the stems on—it makes them super fun and easy to hold while eating!

Step 2: Heat the oil. Place a pan on the stove and heat 1 small teaspoon of oil over a medium-low flame.

Step 3: Fry the chillies. Add the slit green chillies to the warm oil. Gently roast them until you see little brown blistered spots on the skin. Keep the flame low so they cook perfectly without burning.

Step 4: Mix your dry spices. In a small bowl, mix the regular salt, black salt, cumin powder, coriander powder, chaat masala, turmeric, red chilli powder, and a pinch of hing.

Step 5: Season the chillies. Pour your spice mix right over the roasted chillies in the pan. Squeeze 1 teaspoon of fresh lemon juice over the top for that delicious tangy flavour.

Step 6: Cook and cover. Toss everything together, gently pressing the chillies so they are beautifully coated with the spices. Cover the pan with a tight lid for 2 minutes on a very low flame.