Besan Bharwa Mirch Recipe
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.
- 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)
- 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.
- 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.
- 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!”
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!”
Quick Look: Besan Bhari Mirch
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 6 people Skill Level: Easy.
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.
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.
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 fennel powder
2 teaspoons mango powder
Prepare The Chilies
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 12: Cover and cook for another 4-5 minutes.
Step 13: Transfer to a serving plate and serve hot.
