Hyderabadi-Style Mirchiyaan with Imli Chutney

Ingredients

• 2 tbsp Tamarind concentrate (For the imli chutney)
• 0.25 tsp Salt (For the imli chutney)
• 0.125 tsp Cumin powder (For the imli chutney)
• 0.125 tsp Black salt (For the imli chutney)
• 0.25 tsp Red chilli powder (For the imli chutney)
• 1.5 cup Gram flour (For the batter)
• 0.25 tsp Baking soda (The source writes “1/4tb tsp”; interpreted as 1/4 tsp)
• Salt (To taste; for the batter)
• Turmeric powder (A pinch; for the batter)
• 0.5 tsp Red chilli powder (For the batter)
• 0.25 tsp Ginger-garlic paste (The source writes “1/4tb tsp”; interpreted as 1/4 tsp)
• Water (Add as needed to make a thick, smooth batter with no lumps)
• Long green chillies (Use as many as needed; trim the ends and remove as many seeds as desired)
• Cooking oil (For frying; use enough for the chillies to fry in hot oil)
• Masala (For serving, sprinkled on top; type and amount not specified)
• Onion (Chopped, for serving)

Steps

1. 1

   Make the imli chutney: place the tamarind concentrate in a small bowl. Add the salt, cumin powder, black salt, and red chilli powder, then mix well.

2. 2

   Make the batter: place the gram flour in a bowl. Add the baking soda, salt, turmeric powder, red chilli powder, and ginger-garlic paste.

3. 3

   Add water to the gram-flour mixture and mix until the batter has no lumps. Keep it thick but smooth, as shown in the video.

4. 4

   Transfer the batter to a long glass.

5. 5

   Prepare the long chillies by cutting off the end tip. This opens the chilli so the tamarind chutney can be inserted.

6. 6

   Remove as many seeds from each chilli as desired. Some seeds may be left for extra heat; remove all of them if a milder result is preferred.

7. 7

   Put a small amount of imli chutney inside each chilli. Use it sparingly so the finished chilli has only a slight tang rather than an overly sour flavor.

8. 8

   Dip a filled chilli into the batter until it is fully coated.

9. 9

   Brush one side of the coated chilli against the glass so some batter comes off that side.

10. 10

    Carefully place the coated chilli into hot oil and maintain a medium-to-high flame.

11. 11

    Fry until golden brown, then remove from the oil.

12. 12

    Serve the mirchiyaan with masala sprinkled on top and chopped onions.

Notes

The source does not specify the quantity or type of long chillies, frying oil, serving masala, or chopped onions. It also does not give an exact frying time or oil temperature; fry until golden brown over medium-to-high heat as stated.

Nutrition per serving

• snack
• vegetarian
• South Asian
• Hyderabadi
• fried
• spicy
• Ramadan
• iftar