By Aditi Saraswat
June 28, 2026
Instead of the same typical garlic-green chilli version, this roasted peanut thecha has extra crunch, smoky notes, and a bit milder finish. The peanuts turn soft, making it perfect for people who like classic thecha but also love to add more variation and layers of flavours to it.
15 green chillies ½ cup roasted peanuts 10 garlic cloves 1 tbsp sesame seeds 1 tbsp oil 8 curry leaves 1 tsp cumin seeds 1 tbsp coriander leaves 1 tbsp lemon juice Salt to taste
In a pan, roast the green chillies until they appear to be a bit blistered. This smoky flavour is important to give the thecha a deep character.
Now, dry-roast some peanuts and sesame seeds separately until they turn fragrant. Let them cool down thoroughly and then crush them.
In the same pan, now heat some oil and lightly fry garlic, cumin, and curry leaves until they turn aromatic.
To a mortar or mixer, as per preference, transfer the roasted chillies, garlic mixture, peanuts, sesame seeds, and salt to taste. Make a coarse paste out of these, not a smooth paste.
Add lemon juice and chopped coriander from the top. Mix everything gently so that the bits of peanut are mixed and also visible.
Serve the prepared thecha with bhakri, curd rice, dal-rice, or even parathas.