Besan Mirchi Ke Tipore - Garm Flour Green Chili Stir-Fry

Besan Mirchi Ke Tipore delicious, spicy, sweet, and tangy side dish from Rajasthani cuisine where green chilies are sauteed with spices, and gram flour.

Recipe Source Link:https://www.mygingergarlickitchen.com/besan-mirchi-ke-tipore/

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RECIPE 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

RECIPE INSTRUCTIONS

» How to Make Besan Mirchi Ke Tipore //

1. Remove the stems of all the green chilies and roughly chop or slice them into discs or roundels.
2. Add 1/3 cup besan to a thick bottomed pan.
3. Dry roast on medium low heat for about 5 minutes. Once roasted, transfer it to a plate.
4. Heat 5 tablespoons oil in a heavy bottom pan.
5. Once the oil hot, turn the heat to medium-low and add cumin seeds, fennel seeds, sesame seeds, mustard seeds, and asafoetida.
6. Let them crackle for a few seconds. Add the chopped green chilies, when the seeds start to crackle.
7. 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.
8. 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.
9. 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.
10. Splash chilies mixture with 3-4 tablespoons of water.
11. Cook for 2 minutes or until besan is softened.
12. Let it cool completely before storing it into an air-tight container.
13. Serve this instant chili pickle with paratha, roti, puri, or with dal and rice.

RECIPE NOTES

1. 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.
2. 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.
3. 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.
4. I have used Kashmiri red chili powder here. You can use any other chili powder, or can completely omit it.
5. This stays fresh for 5-6 days when stored in an airtight in the refrigerator.
6. 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.
7. Dried mango powder can be replaced with 1 tablespoon of freshly squeezed lemon juice.
8. If you want slight nutty texture, then you can also add some roasted, husked and coarsely ground peanuts along with roasted besan.
9. You can also add roasted desiccated coconut or powdered coconut to this recipe.
10. 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.