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Savor the Taste of Tradition: Surabhi Bhandari's Amla Mirchi Kuta Recipe

Give this traditional Marwari recipe a try this amla season.

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Savor the Taste of Tradition: Surabhi Bhandari's Amla Mirchi Kuta Recipe

Photo Credit: Surabhi Bhandari Instagram

  • Surabhi Bhandari is a food influencer
  • She simplifies traditional recipes
  • Find Amla Mirchi Kuta's recipe

In the world of culinary delights, Rajasthani cuisine holds a special place, known for its vibrant flavours and unique combinations. Surabhi Bhandari, a renowned food influencer hailing from Rajasthan, brings to us an exquisite and traditional recipe that encapsulates the essence of her heritage - the Amla Mirchi Kuta. This dish, with its rustic charm and rich flavours, is more than just a recipe; it's a reminiscence of the warm winter sun, the aroma of her mother's kitchen, and the comfort of homemade parathas.

Surabhi Bhandari's Amla Mirchi Kuta: A Recipe Steeped in Memories

The Amla Mirchi Kuta, a traditional Rajasthani dish, is a delightful blend of tangy amlas (Indian gooseberries) and mildly spicy chillies. Here's how Surabhi Bhandari brings this recipe to life, a recipe that's not only simple but steeped in nostalgia and flavour:


  • 7-8 green and red chillies (big variety, not very spicy)
  • 5 amlas (Indian gooseberries), steamed or boiled till soft
  • 3 tbsp methi (fenugreek) seeds
  • 3 tbsp oil
  • 1 tsp black mustard powder
  • 1/3 tsp turmeric (haldi) powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tbsp fennel (saunf) seeds
  • 1/2 tbsp coriander (dhaniya) seeds
  • 1/2 tsp cumin (jeera) seeds
  • 1/4 tsp asafoetida (hing)
  • Salt, to taste


  • Begin by washing and deseeding the chillies. Chop them into small pieces.
  • Steam or boil the amlas until they are soft, usually for 2-3 whistles in a pressure cooker. Once cooled, deseed and chop them into small pieces.
  • In a pan, lightly roast fennel and coriander seeds on a low flame. Crush them using a mortar and pestle.
  • Boil water in a pan and add the methi seeds. Turn off the heat, cover the pan, and let the seeds soak until they soften. Strain and wash under running water to remove any bitterness.
  • Heat oil in a pan. Add cumin seeds and asafoetida, allowing them to crackle. Then, add the chopped chillies and sauté. Cover and cook on low heat until they soften.
  • Add the chopped amlas and salt. Cover and cook for an additional 4-5 minutes.
  • Stir in the spices, along with the roasted and crushed fennel and coriander seeds, adding a bit of water.
  • Cover and cook for another 3-4 minutes before adding the methi seeds. If needed, add a little more water to prevent the mixture from drying out.
  • Sauté and cook for a minute, and your Amla Mirchi Kuta is ready to be enjoyed!

Serving and Storage:

This delightful dish pairs perfectly with parathas, phulkas, or khakras. It's robust flavours and wholesome ingredients make it a perfect accompaniment to any meal. Moreover, it can be stored in the refrigerator for about 15 days, retaining its freshness and taste.

Surabhi Bhandari's Amla Mirchi Kuta is not just a dish; it's a warm embrace of her cultural roots and a celebration of simple yet profound flavours. This recipe is a testament to the richness of Rajasthani cuisine and a must-try for anyone looking to explore the depths of traditional Indian cooking.

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