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.
- green chilies : 11 piece
- besan : 1 cup (Gram Flour or Chickpea Flour)
- rai : 1 tsp (Black Mustard Seeds)
- jeera : 1 tsp (Cumin Seeds)
- saunf : 1 tsp (Fennel Seeds)
- haldi : 0.25 tsp (Turmeric Powder)
- amchur : 0.5 tsp (Dried Mango Powder)
- salt : 0.5 tsp
- oil : 1 Tbsp
Stages of cooking
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.