Instant, quick and easy to make. A traditional Gujarati recipe we still relish the most with a wide variety of Gujarati snacks. Have this with your daily meals to add a daily probiotic punch due to its fermented nature.
These Instant Athela Marcha / Pickled peppers are most widely eaten with a variety of Indian Street snacks like Fafda Jalebi, Surti Papdi.
* Take care while having these outside as they are not usually deseeded and feel hot and utmost spicy to taste.
Pickles are widely eaten with most Indian meals and in Gujarat even snacks are offered with chutneys, pickles and fermented sides / accompaniments. They taste really yumm... and UP the taste of any given dish. There are a variety of them and they differ regionally, in taste, make and many other factors.
Papdi Ganthiya with Athela Matcha. Papdi Ganthiya are flat thin deep fried snacks made of chickpea flour. Relishing these with our morning weekend tea.
Come on ...Let's get making them
INGREDIENTS
approx 20 Green hot peppers
salt as needed
25 gram split skinless mustard seeds OR rai na kuria
pinch asafotedia
1 teaspoon turmeric powder
1 tablespoon red chilli powder ( optional )
2-3 tablespoon sesame oil OR any other mild flavored oil
oil OR gloves to safely deseed the peppers
oil OR gloves to safely deseed the peppers
air tight container for storage
PROCEDURE
Wash and dry the peppers thoroughly.
Make a long slit in the peppers by not halving it, keeping it intact. Do this to all the peppers likewise. You can buy any hot peppers that are locally available. I prefer Serrano peppers which are perfect for this type of pickle.
Make a long slit in the peppers by not halving it, keeping it intact. Do this to all the peppers likewise. You can buy any hot peppers that are locally available. I prefer Serrano peppers which are perfect for this type of pickle.
Deseed all the peppers to reduce the hotness.
Apply oil to both your hands and fingers generously to avoid the burning sensation from the peppers or use gloves.
Apply oil to both your hands and fingers generously to avoid the burning sensation from the peppers or use gloves.
WHY TO DESEED PEPPERS ?
The hotness of any chilli / pepper is caused due to their seeds. If you keep the seeds intact the peppers will be extra hot. By removing the seeds you remove that hotness to a bearable amount. Even kids can enjoy this pickle.
If you like extra hot then you can go ahead and omit this step.
Yes too many seeds, these are extra hot.
DRY PICKLE MASALA MIX -
Mix split skinless mustard seeds / rai na kuria - these are split skinless mustard seeds also known as rai na kuria readily available in any Indian grocery stores, asafoetida, turmeric powder and salt.You can premix this mixture and store it. As it is a dry mix it can be stored and used to make various other quick and instant pickles too. This can be prepared very well in advance.
Fill all the peppers with this mix generously. As much or as less you prefer.
Sprinkle leftover Masala Mix over the stuffed peppers or store for later use.
Store in a airtight container and let it sit whole day or overnight to marinate and sweat, it will loosen a bit in texture and will leave water at the bottom of the jar.
Heat up sesame oil or any mild flavored oil till it fumes or microwave for 3 minutes. Beware the oil will be fuming hot, let it completely cool, add it to the marinated pickle mix.
Let it sit over the counter for 2-3 days and then it is ready to consume.
Done in a jiffy right... do give it a try !!!
Let it sit over the counter for 2-3 days and then it is ready to consume.
Done in a jiffy right... do give it a try !!!
More pickle recipes :
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