Besan Mirch is a Rajasthani speciality made by sautéing green chilies in a spiced besan (Gram Flour) mixture. When cooked in this way, the green chilies loose some of their bite and get imbibed with other tangy and spicy flavors.
Besan Ki Mirchi is mouthwateringly appetizing and greatly enhances the flavor of food. It is really easy to make and it does not take more than 15 minutes to prepare. Besan Mirch stores well in the refrigerator, so you can make it once and enjoy it for 5-6 days.
Besan Ki Mirchi can be used as an accompaniment or as a pickle with any main dish combination like roti-sabzi or dal-chawal.
To make Besan Ki Mirchi at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Besan Mirch Recipe
- 10-12 Green Chilies
- 1 Cup Besan (Gram Flour or Chickpea Flour)
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1 Teaspoon Jeera (Cumin Seeds)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1/4 Teaspoon Haldi (Turmeric Powder)
- 1/2 Teaspoon Amchur (Dried Mango Powder)
- 1/2 Teaspoon Salt
- 1 Tablespoon Oil
Step By Step Instructions With Photos for Besan Mirch Recipe
Wash and dice 10-12 medium sized green chilies into big circular pieces. I prefer using the less spicy variety of Green Chilies for this recipe.
Roast 1 cup besan/ gram flour in a pan or in microwave for a few minutes. Stir occasionally till it turns light golden brown in color.
Heat oil in a pan, and add 1 teaspoon Rai/ Mustard Seeds and let them crackle. Then roast 1 teaspoon Jeera (Cumin Seeds). Add 1/4 teaspoon Haldi (Turmeric Powder), 1 teaspoon Saunf (Fennel Seeds), 1/2 teaspoon Amchur (Dry Mango Powder) and 1/2 teaspoon Salt. Finally add in the besan and diced Green Chillies.
Saute the green chilies in the mixture for 2-3 minutes till they are cooked. Besan Ki Mirchi is ready. You can store this in the refrigerator for 5-6 days and enjoy it on the side of any meal of roti/paratha or rice.
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