Besan Bhari Mirch (Bharwa Mirch) is a traditional Rajasthani style recipe where large chilies are stuffed with a spiced chickpea flour mixture and then pan fried until softened and slightly crispy (vegan, gluten free).
About This Recipe
Besan Bhari Mirch (Bharwa Mirch) is a traditional recipe that is prepared quite often in Rajasthani 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 soft and a little chard on top.
Serve besan mirch on the side with everyday Indian meals for a taste lift.
Green Chilies – This recipe uses large green chilies, which are less spicy as compared to regular green chillies. They are easily available at the local vegetable vendors.
Choose the chilies that are bright green and a little firm to touch. Avoid the ones that are bruised, has black patches, or are very soft to touch.
Gram Flour (Besan, Chickpea Flour) – It is roasted with spice powders to fill in the green chilies.
Spice Powders – This recipe uses basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, fennel powder (saunf), and dry mango powder (amchoor).
Oil – Any vegetable oil will do.
Besan mirch is traditionally served on the side with Dal Baati Churma. I personally like to serve it on the side with a comforting bowl of dal with phulka and dal chawal. You can serve it as a side dish with your everyday meals.
Besan Bharwa Mirch can be stored for about 4-5 days in an air-tight container in the refrigerator. Reheat in a pan or microwave, until nice and hot before serving.
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Besan Bhari Mirch Recipe (Bharwa Mirch)
- 2 and ½ tablespoons vegetable 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)
- Heat 1 teaspoon oil in a flat pan over medium-low heat.
- Add gram flour to the pan and fry 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, red chili powder, fennel powder, mango powder, and salt to the roasted gram flour and mix well.
- Rinse the chilies with water and wipe them dry using a kitchen towel.
- Make slits in the green chilies with ends intact and remove their seeds.
- Stuff the green chilies with the gram flour mixture.
- Heat 2 tablespoon of oil in the same pan over medium heat.
- Arrange the chilies in the pan in a single layer.
- 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 and cover and cook for another 4-5 minutes.
- Remove on a serving plate and serve hot.