Green Chili Thecha
Making the nutty and spicy green chili thecha has never been easier! This quick 15 minute recipe is all you need!
Ingredients
- 6-8 green chilies
- 2 tablespoon peanuts raw
- 2-3 garlic
- 1 teaspoon cumin
- 1 teaspoon oil
- ½ teaspoon sea salt
Instructions
- In a pan over medium heat, sauté the green chilies with a teaspoon of oil.
- Next, add in the garlic and cumin seeds and continue cooking.
- Now add in the peanuts and cook for a few more minutes, until the peanuts turn aromatic.
- Remove from heat, let cool and transfer to a blender jar with salt. Blitz for a few minutes until you get a coarse paste.
Notes
- Use a good quality heavy bottomed pan or a cast iron skillet to roast the chilies and peanuts. Cook them over medium-low flame and keep stirring, so they don't end up burning.
- To tone down the spiciness of the thecha, you can choose to de-seed the green chilies and use a sharp knife to scrape off the white pith on the inside.
- You may also want to wear gloves while handling the chilies. If you're using spicy chilies, your hands may burn after chopping them.
- I used peanuts with their skin on here. You can choose to de-skin them too, if you want to. Just remember to pan roast them first, allow them to cool down and then de-skin them.
- Traditionally, the thecha is ground using a mortar and pestle, and if you have one, I would highly recommend using it. I used a blender because I just found it more convenient.
Nutrition
Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 345mgPotassium: 35mgFiber: 2gSugar: 2gVitamin A: 4IUVitamin C: 6mgCalcium: 9mgIron: 0.4mg
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