Gently filled with the masaledar mix of gram flour, spices and salt, Besan Bhari Mirch is then nicely sauteed to create the perfect accompaniment. Here is how to make it.
Rajasthani dishes prominently use besan or as we say gram flour. Though this region is dry, you would be surprised by the kind of innovation Rajasthanis make when it comes to food.
Despite the scarcity of fresh, green vegetables, you would never find Rajasthani food to be tasteless or bland. As they creatively use the available ingredients of their region, their food indeed satiates you with every morsel.
Few of my all time favourite Rajasthani dishes include Rajasthani Pitori Ki Sabzi, Rajasthani Mirch Vada, Ker Sangri, and more. While these were all main dishes or snacks, trust me, even their accompaniments or sides like Besan Bhari Mirch is out of the world.
Gently filled with the masaledar mix of gram flour, spices and salt, Besan Bhari Mirch is then nicely sauteed to create the perfect accompaniment. With the crisp base of chilli and smooth stuffing of gram flour, every time you dig in Besan Bhari Mirch, you experience an unparalleled culinary magic.
Tad spicy, pleasantly “chatpata” and drenched with the amazing flavours of fennel powder, Besan Bhari Mirch is a treat to be served with any meal that you eat or serve. Relish it with any Indian flatbread or eat it with Theplas, or like me, you can enjoy this spicy delight with Daal and Chawal, it tastes superb 24*7!
Scribble down its recipe and quickly prepare Besan Bhari Mirch:
Besan Bhari Mirch Video Recipe
Besan Bhari Mirch Recipe
Besan Bhari Mirch
Gently filled with the masaledar mix of gram flour, spices and salt, Besan Bhari Mirch is then nicely sauteed to create the perfect accompaniment.
- 2 and 1/2 tbsp Vegetable oil
- 1 cup Gram Flour
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 2 tsp Fennel powder
- 2 tsp Amchoor powder
- 2 tsp Salt
- 8-10 Large Green chilli Not much spicy variety
- Heat 1 tsp oil in a pan.
- Add gram flour and fry until it turns slightly brown.
- Remove in a bowl.
- Add coriander powder, turmeric powder, red chilli powder, fennel powder, amchoor powder and salt and mix well.
- Make a slit in the green chilli and remove the seeds.
- Stuff the green chilli with this mixture.
- Heat 2 tbsp of oil in a pan.
- Arrange the chillies in the pan.
- Cover and cook for 2-3 minutes until chilli is charred from the bottom.
- Turn the chilli with a tong and cook again.
- Remove on a serving plate.
- Serve hot with any Indian meal.
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