Coronavirus is spreading rapidly and we are asked to stay at home. Everyone knows that only staying at home will stop the spread of coronavirus so everyone is alert and taking self-care.
In the beginning, we all stocked fresh vegetables, fruits, and grocery but a few days in, and we wonder if we would be able to get fresh vegetables again soon enough.
This led me to think of other accompaniments with chapatis (in case there’s no vegetable available)! I am talking about a spicy red chili dip which is very popular in North India,
and which my mummy (Late.Smt Geeta Maheshwari) used to make sometimes with parathas; and I thought of sharing it with all of you.
To make this dip you need very few spices like red chilli powder, dry mango powder, powdered sugar, salt and ghee which are available on every kitchen shelf. Procedure to make spice dip is very simple and easy.
Note –
- Powdered sugar is optional but if you add it enhances the taste.
- Instead of ghee, you can also add peanut oil or sesame oil.
Prep time – 2 minutes
Making time – 2 minutes
Total time – 4 minutes
Level of making – very easy
Ingredients – (dip for 2 to 3 paratha)
- 1 tsp red chilli powder (lal mirch powder)
- ⅓ tsp dry mango powder (amchoor powder)
- 1/4 tsp powdered sugar (optional)
- 3/4 tsp ghee (desi ghee)
- Salt as per taste
Method –
- In a bowl take red chili powder, dry mango powder, salt, and powdered sugar. Drizzle ghee mix it properly, spice dip is ready.
Serving idea –
- Serve it with paratha, phulka or puri.
- Take paratha, spread spice dip on it, roll paratha and enjoy it with adrak wali garam garam chai.
This sounds like kachha molaga podi, since it is mixed with ghee or oil. How would it be if the oil is heated and the chilly powder added to the hot oil? It will give it a sauteed flavour, wouldn’t it?
Nice idea, in heated oil it will taste good, next time I will try this way.