Besan Bhari Mirch

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).

Here are more Rajasthani recipes you can try for everyday meals – Mirchi Ke Tipore, Rajasthani Jaiphali Aloo, Rajasthani Panchmel Dal, Safed Maas, Mirchi Vada, Pitod Ki Sabzi, and Mawa Kachori.

Jump to:

• About Besan Bhari Mirch
• Ingredients
• How To Make Besan Bhari Mirch
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Besan Bhari Mirch

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.

This recipe is vegan and gluten-free and can be easily doubled or tripled.

Ingredients

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 the touch. Avoid the ones that are bruised, has black patches, or are very soft to the 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.

How To Make Besan Bhari Mirch

Make The Filling

Heat 1 teaspoon of vegetable oil in a flat pan over medium-low heat.

Add 1 cup of 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

• 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

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 with 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 are not fitting, 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 on a serving plate and serve hot.

Serving Suggestions

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.

Storage Suggestions

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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