Chilli flakes yes you can make red chilli flakes at home easily with just 1 available ingredient that is red chillies. Chilli flakes add so much flavour and heat to your dish especially for pizza, pasta etc. This can be stored and used for many months.
How to make chilli flakes at home – yes you heard it right! You can make chilli flakes at home easily. I always have them stored so it is available always at home. I ran out of it last week which I wanted desperately for my homemade pizza so thought this time I will click pictures to post it here and here I am with this post.
I make a small batch with just 20-25 red chillies which will last me atleast 3 months. You can make a biggetr batch too. I use this homemade chilliflakes for many dishes. It is no less than store bought chilli flakes, infact it is more flavourful and fresh!
About Chilli flakes
- Stove top : Just roast red chillies in a tawa until crisp, cool down then transfer to mixer, pulse it it to get homemade red chilli flakes. I most probably use this method.
- Oven : Preheat oven at 200 deg C for 10 mins. Spread the red chillies in the baking tray and bake it for 3-5 mins or until crisp. Turn over in between. Cool down completely then pulse it in mixer to get red chilli flakes.
Ingredients
Red chillies : Select fresh flat skinned red chillies. The regular long variety red chillies works best for this recipe but make sure its medium sized or big, the smaller ones tend to get burnt easily. Remove the stem before roasting. Dry roast them either in tawa or bake in oven until crisp. The heat(spice level) of this purely depends on the quality and variety of red chillies you choose.
Perfect chilli flakes
Always cool down completely before pulsing else the mositure generated due to heat while roasting may cause it to get pastey while pulsing . Also if you pulse not so crispy chilli flakes then you will not get perfect flakes.
Related recipes
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Chilli flakes | Chilli flakes recipe
Ingredients
- 20-25 nos dried red chilli
Instructions
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Dry roast red chillies till it turns slightly browned.When you try to break it, it should break and not bend thats the correct stage so till then keep roasting in low flame.Also cool down and then try to break and see only then it will break easily.
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Now break each roasted red chilli into 2-3 pieces and transfer to mixer jar.I am assuming that your mixer jar is completely dry.
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Pulse it 3-4 times, don't over do.I did around 10-12 chillies at a time.Do this in batches to get a coarse mixture.Spread it in a plate, cool down completely then store it.
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Serve with pizza.'
Video
Notes
- Don't use the grind option in mixie, use the pulse option that too just for 3-4 times then stop check and then proceed.If you keep on pulsing then the red chillies will get powdered.
- Breaking the red chillies helps in getting coarse flakes.
- Make sure your mixer jar is dry and clean.
- Roasting is very important so keep roasting till its crisp and tends to break.Only after cooling down a but, the red chillies will become breakable, so don't underestimate and overroast it.
- You can store this for 6months in refrigerator and use it whenever needed.
- Always cool down completely before adding to mixer.
How to make chilli flakes
1.First remove the stem from red chillies. Choose medium sized or big variety chillies, the smaller ones get burnt easily. Choose fresh red chillies to get bright red and spicy chilli flakes.
2.Dry roast red chillies till it turns crisp. When you try to break it, it should break and not bend thats the correct stage so till then keep roasting in low flame. Also cool down and then try to break and see only then it will break easily.
3.Roast in low medium flame until crisp. Do not let the color change. Brown spots here and there is ok.
4.Switch off and cool down completely.
5.Now break each roasted red chilli to check. If its bending then roast for few more mins. If it breaks easily then transfer to mixer jar. 
6.See it breaks easily. Just break each chilli into 2 and add to mixer jar.
7.Repeat to finish.
8.Pulse it 3-4 times, don’t over do. I had very less quantity so pulse at one go, but if you have more then do it in batches to get perfect chilli flakes just as in shops.
9.Transfer to a plate and spread it to cool down.
10.Cool down completely then transfer to airtight container, which is dry and clean.
Serve with pizza, pasta, bread etc.
Expert Tips
- Don’t use the grind option in mixie, use the pulse option that too just for 3-4 times then stop check and then proceed.If you keep on pulsing then the red chillies will get powdered.
- Breaking the red chillies helps in getting coarse flakes.
- Make sure your mixer jar is dry and clean.
- Roasting is very important so keep roasting till its crisp and tends to break.Only after cooling down a but, the red chillies will become breakable, so don’t underestimate and overroast it.
- You can store this for 6months in refrigerator and use it whenever needed.
Serving and Storage
- You can serve it as garnish for breads, soups and pizza or add it while cooking pasta, garlic bread, focaccia etc.
- It keeps well in room temperature for about a month. Store it fridge for about 6 months in a clean dry jar and use it whenever needed.
FAQs
1.What is chilli flakes?
Chilli flakes is a spice made by roasting red chillies until crisp and pulsing it. Chilli flakes is not usually grinded instead crushed / pulsed in mixer to get those perfect flakes.
2.How to make chilli flakes at home?
3.What is chilli flakes used for?
Chilli flakes is used many dishes as garnish or even as a condiment /spice. It s used in pasta, soup, pizza, bread, buns etc.
4.What if my chillies gets powdered?
It means you have over done with your pulsing, so no other way so start over again.
5.Can I use kashmiri red chillies?
Yes you can but I would recommend to use a combination of long variety red chillies with kashmiri chillies to get it a bit spicy.
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