Besan Bhari Mirch Recipe
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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 softened and slightly crispy. It is spicy, tangy, and bursting with simple yet delicious flavors.
Serve besan mirch on the side with everyday Indian meals for a taste lift. Store these chilies in an airtight container in the refrigerator for up to a week. Just reheat them in a pan or microwave and serve.
★★★★★
“It was quick, easy and fab. I added some jeera powder and a little sweetness too. Thankyou!”
– Freespirit
Table of Contents
Quick Look: Besan Bhari Mirch
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: Approx. 108 per serving
Dietary Info: Vegan, gluten-free
Skill Level: Easy
Tools Needed: Flat pan, mixing bowl, tongs.
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Green Chilies – This recipe uses large green chilies, which are milder than regular green chilies. They are readily available from 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 and then stuffed into green chilies.
- Spice Powders – This recipe uses basic spice powders, including coriander powder, turmeric powder, Kashmiri red chili powder, fennel powder (saunf), and dry mango powder (amchoor).
- Oil – Use any cooking oil.
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.
Step 3: Roast until it turns slightly brown and fragrant, stirring very frequently.
Step 4: Remove the roasted flour to a medium mixing bowl and let it cool down for 5 minutes.
Step 5: Add the following ingredients to the roasted gram flour.
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons fennel powder
- 2 teaspoons mango powder
- 2 teaspoons salt
Step 6: Mix until well combined.
Prepare The Chilies
Step 7: Rinse the chilies under running water and pat them dry with 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
Step 8: Heat 2 tablespoons of oil in a pan over medium heat.
Step 9: Arrange the chilies in a single layer in the pan. If the chilies don’t all 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 on the bottom.
Step 11: Flip the chilies with tongs.
Step 12: Cover and cook for another 4-5 minutes.
Step 13: 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 🙂