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 they are 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. 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.
★★★★★
“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
Ingredients
- Green Chilies – This recipe uses large green chilies, which are milder 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 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 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 a single layer in the pan. If all of 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 🙂