5 Ingredients or Fewer

Talelu Marchu (Fried Green ChileĀ Pepper)

April 14, 2017
0 Ratings
  • Serves 2
Author Notes

Shallow-fried green chile peppers, smothered in salt post-frying, give a hot kick to a Gujarati meal. But salt tempers the heat. —Annada Rathi

What You'll Need
  • 1/2 cup vegetable oil
  • 4 green chile peppers, preferably long green chiles with thin skin
  • 2 teaspoons salt
  1. Heat oil in a skillet. Use a knife to cut a slit along the length of the pepper.
  2. Shallow-fry the peppers till their skin becomes pale.
  3. Remove the peppers to a paper napkin to wick the excess oil.
  4. Pour salt on a flat plate and roll the peppers in salt. Dust to remove the excess.
  5. Serve with any Indian meal or a thali.

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