Besan Bhari Mirch Recipe
Besan Bhari Mirch (Bharwa Mirch) is a traditional Rajasthani dish in which large chilies are stuffed with a spiced chickpea flour mixture and pan-fried until they are softened and slightly crispy.
You can try more Rajasthani recipes for everyday meals, such as Mirchi Ke Tipore, Rajasthani Jaiphali Aloo, and Rajasthani Panchmel Dal.
★★★★★
“It was quick, easy and fab. I added some jeera powder and a little sweetness too. Thankyou!”
– Freespirit
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Table of Contents
About Besan Bhari Mirch
Besan Bhari Mirch (also known as Bharwa Mirch) is a traditional Rajasthani recipe often prepared in households. It is spicy, tangy, and bursting with simple yet delicious flavors!
Large green chilies are filled with a spiced, flavorful gram flour mixture. They are then pan-fried until tender, with a hint of char on top.
Serve besan mirch on the side with everyday Indian meals for a taste lift. These chilies can be stored in the refrigerator in an airtight container for up to a week. Just reheat them in a pan or microwave and serve.
Ingredients
Green Chilies – This recipe utilizes large green chilies, which are milder in flavor than regular green chilies. They are easily available at the local vegetable vendors.
Choose chilies that are bright green and a little firm to the touch. Avoid those with bruised areas or those that feel very soft to the touch.
Gram Flour (Besan, Chickpea Flour) is roasted with spice powders to fill green chilies.
Spice Powders – This recipe utilizes basic spice powders, including coriander powder, turmeric powder, Kashmiri red chili powder, fennel powder (also known as saunf), and dry mango powder (amchoor).
Oil – Any cooking oil will do.
How To Make Bharwa Besan Mirch
Make The Filling
Step 1: Heat 1 teaspoon of oil in a flat pan over medium-low heat.
Step 2: Add 1 cup of gram flour to the pan and roast until it turns slightly brown and fragrant, stirring very frequently.
Step 3: Remove the roasted flour to a medium mixing bowl and let it cool down for 5 minutes.
Step 4: Add the following ingredients to the roasted gram flour and mix until well combined.
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon fennel powder
- 2 teaspoon mango powder
- 2 teaspoon salt
Prepare The Chilies
Step 5: Rinse the chilies with water and dry them with a kitchen towel.
Step 6: Make slits in the green chilies, leaving the ends intact, and remove their seeds.
Step 7: Stuff the green chilies with the gram flour mixture.
Fry The Chilies
Step 8: Heat 2 tablespoons of oil in a pan over medium heat.
Step 9: Arrange the chilies in the pan in a single layer. If all the chilies don’t fit in the pan, cook them in batches.
Step 10: Cover the pan with a lid and cook for 4-5 minutes until the chilies are charred from the bottom.
Step 11: Flip the chilies using a pair of tongs. Cover and cook for another 4-5 minutes.
Step 12: Transfer to a serving plate and serve hot.
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Besan Bhari Mirch Recipe (Besan Bharwa Mirch)
Ingredients
- 2 and ½ tablespoons oil (divided)
- 1 cup gram flour (chickpea flour, besan)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons fennel powder (saunf)
- 2 teaspoons dry mango powder (amchoor)
- 2 teaspoons salt
- 8-10 large green chilies (mild variety)
Instructions
Make The Filling
- Heat 1 teaspoon of oil in a flat pan over medium-low heat.
- Add gram flour to the pan and roast until it turns slightly brown and fragrant, stirring very frequently.
- Remove the roasted flour to a medium mixing bowl and let it cool down for 5 minutes.
- Add coriander powder, turmeric powder, chili powder, fennel powder, mango powder, and salt to the roasted gram flour and mix well.
Prepare The Chilies
- Rinse the chilies with water and wipe them dry using a kitchen towel.
- Make slits in the green chilies, leaving the ends intact, and remove their seeds.
- Stuff the green chilies with the gram flour mixture.
Fry The Chilies
- Heat 2 tablespoons of oil in a pan over medium heat.
- Arrange the chilies in the pan in a single layer. If all the chilies do not fit in the pan, then cook them in batches.
- Cover the pan with a lid and cook for 4-5 minutes until the chilies are charred from the bottom.
- Flip the chilies using a pair of tongs. Cover and cook for another 4-5 minutes.
- Remove to a serving plate and serve hot.
It was quick, easy and fab. I added some jeera powder and a little sweetness too. Thankyou!
Even before I read your post I thought how amazing this would taste with daal chawal,hehe. My husband loves these, def going to try it soon.
Do try and let us know how it turned out 🙂