Mirchi Thecha

How I have been longing for a paata varvanta! Finally today I have what I have wanted for a really really long time. I know, it seems a little odd, that in the age of fast mixies and food processors, I am regressing into an era where masalas were ground on a stone. But having made this thecha on the stone, believe me, the difference is huge!

It does take longer to make it, and it definitely leaves you with hands burning for hours afterwards, and I sure do know why the mixies and food processors became such a rage, but the taste! Only a true foodie will know what I mean. I am more than willing to go that extra mile to make sure that my family gets only the best that I can offer. Even if it means I can’t rub my eyes for some time.


  • 7 to 8 green chillies (or more or less depending upon how hot you like it)
  • 10 to 12 garlic pods
  • 1 cup fresh coriander leaves
  • 1 tsp rock salt

Wash the green chillies and keep the stalks. Roast the green chillies directly on a flame till black spots appear evenly on the skins. Remove the stalks and keep them aside.

Roast the garlic pods directly on the flame. This you can do by pricking the garlic pods with a fork and holding the fork over the flame. Let brown spots appear on the pods, then remove them aside.

Wash the coriander thoroughly. Grind them all together along with a little rock salt. Don’t use too much water or the taste gets literally… watered down ūüėČ

The best result is by using the grinding stone. I ate two full jowar rotis with only the thecha! I can’t stop gushing, but it was really worth it.

Happy Cooking!


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