Besan Mirchi Ke Tipore or Chili Stir Fry is a delicious, spicy, mildly sweet, and tangy side dish from Rajasthani cuisine where green chilies are stir-fried with the blend of powdered spices, some whole spices, and roasted gram flour.
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It goes amazingly well with flatbreads like paratha or puri. You can also dish it up along with Rajasthani Bafla Bati, Stuffed Masala Bati, Panchmel Dal, and Besan Churma for an exquisite festival/holiday meal. This flavorsome side dish is also a wonderful accompaniment with dal-chawal (lentils and rice), or even with khichdi.
This Indian recipe is simple to put together. Plus, it’s flavorful, colorful, and super delicious too. It is ready in under 15 minutes.
It is a quick and easy to make recipe that adds an appetizingly spicy strike to your bland meals. Whenever you want to enhance the flavor of your food, then just make it.
‘Besan Mirchi Ke Tipore’ is a cousin to my previously shared ‘Rajasthani Mirchi Ke Tipore’ recipe which is also a Rajasthani specialty. The only difference in both of these dishes is the addition of roasted gram flour or besan. I can tell that the roasted besan along with spices impart an outstanding flavor and texture to this dish.
Myself being a typical Rajasthani, both of these recipes mentioned above were an integral part of my childhood. I always loved the sweet, tangy, and mildly spicy flavors of besan in this Besan Mirchi Ke Tipore. My Mom always cooked Besan Mirchi Ke Tipore along with Dal Bati Churma - a Royal Rajasthani Meal.
Other delicious Rajasthani sabji recipe you may love:
On this page, you will get the step-by-step video guide on how to make Besan Mirchi Ke Tipore. This page also has the tips and variations to help you make your best Besan Mirchi Ke Tipore.
This Besan Mirchi Ke Tipore recipe is very simple and quick to make, so that even an amatuer cook can make. To produce this recipe, you only need to know how to roast and stir-fry ingredients. That’s it. Make it once and enjoy it for 5-6 days.
Something about the combination of spicy, sweet, tangy, and softened besan with green chilies is worth a try.
Delicious Rajasthani Desserts:
What is Besan Mirchi Ke Tipore?
Besan Mirchi Ke Tipore is a well-seasoned side dish from Rajasthan in India. Here green chilies are seasoned with powdered spices and then roasted gram flour is added to this stir-fried dish. It makes an extremely good side for flatbreads.
This mouthwateringly spicy pickle can be accompanied with any type of flatbreads or snacks like crispy flaky snacks such as, namak para, masala mathri, or crispy verki puri.
There is a similar version of this recipe which is known as Besan Ki Mirchi, Besan Ki Bharwa Mirchi, or Besan Mirch Ki Sabji where whole chili peppers or bell peppers are slitted and then stuffed with spicy besan mixture. After that, the chilies are stir-fried in the oil.
How to serve Besan Mirchi Ke Tipore?
Besan mirchi ke tipore is a versatile side dish which can be mingled with any meal. _For example: _
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Breakfast: Enjoy it as a breakfast along with some Thepla or Aloo Paratha.
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Lunch: You can have it for lunch with some roti, sabji, dal, and rice.
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Snack: Or you can have it as a snack along with some beet mathri. This also tastes outstanding well with rye crackers. BTW, this combination is my personal favorite. :)
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Dinner: Have it as a dinner with some jeera rice, masoor dal, and lachha paratha.
What are the ingredients needed to make Besan Mirchi Ke Tipore?
Besan Mirchi Ke Tipore recipe uses simple ingredients which are easily accessible. _Here are the ingredients: _
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Oil
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Coriander (Dhaniya) Powder
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Cumin Seeds (Jeera)
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Fennel Seeds (Saunf)
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Garam Masala Powder (Optional)
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Green Chilies
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Kashmiri Red Chili Powder
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Mango Powder (Amchoor)
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Mustard Seeds
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Asafoetida
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Salt
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Sesame Seeds
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Sugar
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Turmeric Powder
How to Make Besan Mirchi Ke Tipore?
For making Besan Mirchi Ke Tipore, you just need to follow these 3 simple steps:
Step 1: Roast Besan (gram flour /chickpea flour).
Step 2: Stir-fry green chilies with powdered and whole spices.
Step 3: Add roasted besan and some water to it. Cook for a few minutes. Done!
To see the detailed recipe instructions, please check out the recipe box on this page.
Some amazing tips and variations to make your best Besan Mirchi Ke Tipore at home:
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To make the lesser oil version of this recipe, I have dry roasted besan for this recipe. There is another version of besan mirchi ke tipore where you first add whole spices and then roast besan directly in the tempered oil. If you want to try that version, then skip the dry roasting part. And make sure to increase the amount of oil if you want to roast besan in oil.
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I used small and thinner green chilies which are a bit hotter in taste. To make them less hot, remove the seeds, rinse under cold running water and let them dry completely.
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For this recipe, you can replace green chilies with a long mild version of chilies like serrano peppers, jalapeño peppers, or banana peppers. You can also use chopped capsicum/bell peppers.
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I have used Kashmiri red chili powder here. You can use any other chili powder, or can completely omit it.
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This stays fresh for 5-6 days when stored in an airtight in the refrigerator.
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The addition of sugar is entirely optional, but I would recommend adding it because the addition of sugar lends a nice slightly sweet flavor to this recipe.
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Dried mango powder can be replaced with 1 tablespoon of freshly squeezed lemon juice.
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If you want slight nutty texture, then you can also add some roasted, husked and coarsely ground peanuts along with roasted besan.
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You can also add roasted desiccated coconut or powdered coconut to this recipe.
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This recipe can last longer and can also be packed for road trips. If you want to make it for your road trips, then you need to increase the amount of oil, and, avoid any water.
Checking out your recipe photos is my favorite thing. So, if you do make this recipe, then don’t forget to tag me on Instagram and Facebook.
Other Popular Rajasthani Recipes to try:
Besan Mirchi Ke Tipore - Garm Flour Green Chili Stir-Fry (Step-by-step photo instructions)
How to Make Besan Mirchi Ke Tipore //
- Remove the stems of all the green chilies and roughly chop or slice them into discs or roundels.
- Add 1/3 cup besan to a thick bottomed pan.
- Dry roast on medium low heat for about 5 minutes. Once roasted, transfer it to a plate.
- Heat 5 tablespoons oil in a heavy bottom pan.
- Once the oil hot, turn the heat to medium-low and add cumin seeds, fennel seeds, sesame seeds, mustard seeds, and asafoetida.
- Let them crackle for a few seconds. Add the chopped green chilies, when the seeds start to crackle.
- Stir well and fry for 2-3 minutes, stirring occasionally. You can also cover the pan, but keep an eye on it to prevent it from burning.
- Next, add red chili powder, turmeric powder, coriander powder, salt, sugar, dried mango powder, and garam masala powder. Mix well and cook chilies with spices for a minute or until chilies are coated with oil and spices.
- After that, add roasted besan and cook for 2 minutes. Make sure to keep the heat on the lower side, or else masala would burn.
- Splash chilies mixture with 3-4 tablespoons of water.
- Cook for 2 minutes or until besan is softened.
- Let it cool completely before storing it into an air-tight container.
- Serve this instant chili pickle with paratha, roti, puri, or with dal and rice.
Recipe Card
Besan Mirchi Ke Tipore - Garm Flour Green Chili Stir-Fry [Recipe]
★★★★★
(Rating: 5 from 28 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 15 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 6-8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 189 calories | 1 |
INGREDIENTS
List of Ingredients
- Following are all the ingredients
For Besan Mirchi Ke Tipore //
- 1 1/4 cups (about 220 grams) green chilies, rinsed and dried
- 1 tablespoon coriander (dhania) powder
- 1 teaspoon mango (amchoor) powder, (feel free to add more)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon Kashmiri red chili powder, or to taste
- 1 teaspoon sesame seeds (til)
- 1/2 teaspoon turmeric (haldi) powder
- 1/4 teaspoon garam masala powder (optional)
- 2 teaspoon sugar (shakkar), or to taste
- 5 tablespoons oil
- Pinch of asafoetida (hing)
- Salt, to taste
INSTRUCTIONS:
How to Make Besan Mirchi Ke Tipore //
- Remove the stems of all the green chilies and roughly chop or slice them into discs or roundels.
- Add 1/3 cup besan to a thick bottomed pan.
- Dry roast on medium low heat for about 5 minutes. Once roasted, transfer it to a plate.
- Heat 5 tablespoons oil in a heavy bottom pan.
- Once the oil hot, turn the heat to medium-low and add cumin seeds, fennel seeds, sesame seeds, mustard seeds, and asafoetida.
- Let them crackle for a few seconds. Add the chopped green chilies, when the seeds start to crackle.
- Stir well and fry for 2-3 minutes, stirring occasionally. You can also cover the pan, but keep an eye on it to prevent it from burning.
- Next, add red chili powder, turmeric powder, coriander powder, salt, sugar, dried mango powder, and garam masala powder. Mix well and cook chilies with spices for a minute or until chilies are coated with oil and spices.
- After that, add roasted besan and cook for 2 minutes. Make sure to keep the heat on the lower side, or else masala would burn.
- Splash chilies mixture with 3-4 tablespoons of water.
- Cook for 2 minutes or until besan is softened.
- Let it cool completely before storing it into an air-tight container.
- Serve this instant chili pickle with paratha, roti, puri, or with dal and rice.
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NOTES:
- To make the lesser oil version of this recipe, I have dry roasted besan for this recipe. There is another version of besan mirchi ke tipore where you first add whole spices and then roast besan directly in the tempered oil. If you want to try that version, then skip the dry roasting part. And make sure to increase the amount of oil if you want to roast besan in oil.
- I used small and thinner green chilies which are a bit hotter in taste. To make them less hot, remove the seeds, rinse under cold running water and let them dry completely before slicing.
- For this recipe, you can replace green chilies with a long mild version of chilies like serrano peppers, jalapeño peppers, or banana peppers. You can also use chopped capsicum/bell peppers.
- I have used Kashmiri red chili powder here. You can use any other chili powder, or can completely omit it.
- This stays fresh for 5-6 days when stored in an airtight in the refrigerator.
- The addition of sugar is entirely optional, but I would recommend adding it because the addition of sugar lends a nice slightly sweet flavor to this recipe.
- Dried mango powder can be replaced with 1 tablespoon of freshly squeezed lemon juice.
- If you want slight nutty texture, then you can also add some roasted, husked and coarsely ground peanuts along with roasted besan.
- You can also add roasted desiccated coconut or powdered coconut to this recipe.
- This recipe can last longer and can also be packed for road trips. If you want to make it for your road trips, then you need to increase the amount of oil, and, avoid any water.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/besan-mirchi-ke-tipore/