Spice Alert Ahead !!!
Girmit mirchi is a famous snack in Dharwad – Hubli region (north karnataka).
I was introduced to this mouth watering snack by my husband. It’s truly the epitome of SPICE. I would like to call it a mini rocket! The moment you take a bite, bags of flavours explode in your mouth. It is spicy, it has a dash of lemon and a slight tinge of sweet.
Until i came to US, I never really had to make Girmit Mirchi at home. Every time my husband craved to have Girmit mirchi, we would go to a street vendor in Basavanagudi who makes amazing girmit mirchi. Even though the mirchi was super tasty, my husband always complained that it wasn’t ‘mirchi’ enough.
So, to keep this recipe as authentic as possible I asked my friend Sahana who hails from North Karnataka to share Girmit Mirchi recipe with Food-filment. Thanks Sahana for sharing the recipe 🙂
For the Mirchi:
Long Green Chillies – 4 to 5
Jeera powder – 2 tsp
Lemon juice – 2 tbsp
Salt – as per taste
Mix the jeera powder, salt and lemon juice and keep it aside. Slit the green chillies vertically and stuff the above mixture into the chillies. You can remove the seeds from the chillies if you want to reduce the spice level of the chilly.
For the batter:
Gram flour / Besan – 1 cup
Rice flour – 2 tbsp
turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Add the besan, rice flour, turmeric powder, red chilli powder, salt and add enough water to make the batter mix. Make sure the batter is thick enough to coat the green chillies.
Heat oil in a deep frying pan, Dip the stuffed green chillies in the besan batter and fry till golden brown.
For the Girmit:
Puffed Rice – 1 cup
Mustard seeds – 1 tsp
Jeera – 1 tsp
Green chilles – 2
Onion – 1 chopped finely
Roasted channa dal + Sugar mix (powdered) – 1 to 2 tsp
Heat a wide bottomed pan in medium low flame, add the puffed rice and warm them a little bit so that they stay crispy. Keep it aside.
In the same pan, add a little oil and saute mustard seeds, cumin seeds.Once it splutters, add the green chillies and curry leaves. Now add the onions and sauté till they become translucent. Make sure you do not fry the onions too much, just about soft is good. At the end, add some turmeric powder. Mix well and keep it aside.
This is the masala for the girmit.
In a deep dish, add the puffed rice, the girmit masala, roasted channa dal and sugar powder, salt and give a good mix. Squeeze the lemon and mix again.
Now is the Girmit is ready!
Serve the Girmit with some piping hot mirchi bajjis 🙂