Chilli Garlic Paste
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 11553 times
Chilli and garlic – two super pungent ingredients – come together to make a fiery tongue-tickler. The secret to making the Chilli Garlic Paste lies in soaking the chillies in hot water before blending, otherwise you won’t be able to grind it properly. Done the right way, you get a spicy paste with a strong aroma. It is an essential ingredient for making Pav Bhaji , and can also be used to make sandwiches and Oriental dishes.
- Soak the red chillies in enough hot water for atleast 30 minutes.
- Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth.
- Store in an air-tight container in the fridge and use as required.
Nutrient values per cup
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|Folic Acid||0 mcg|
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