Name: Rajasthani Besan Hari Mirch
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Green Chili Pepper, thick, mild variety, cut into thick rounds; ¼ cup Gram Flour, besan; ½ tsp Fennel Seeds, saunf, crucial for flavor; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ¾ tsp Ground Coriander; ¾ tsp Dried Mango Powder, amchur, essential to cut the spice; 1½ tbsp Mustard Oil, adds the rustic bite; ½ tsp Salt, to taste

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

In a dry pan, gently roast the besan (gram flour) on low heat for 4-5 minutes until it changes color slightly and releases a nutty aroma. Remove and set aside.
4–5 min
Heat mustard oil in a pan until it smokes. Lower the heat.
Add mustard seeds, cumin seeds, and fennel seeds (saunf). The saunf gives this dish its signature 'achari' (pickle) flavor.
Add asafoetida (hing) followed by the chopped thick green chillies.
Sauté the chillies on medium heat for 3-4 minutes until they develop light white blister marks. Do not overcook; they must remain crunchy.
3–4 min
Lower the heat completely. Add turmeric powder, coriander powder, and salt. Mix well.
Sprinkle the pre-roasted besan evenly over the chillies in the pan.
Stir continuously for 2-3 minutes. The oil and moisture from the chillies will bind with the besan, creating a dry, crumbly coating around the chillies.
2–3 min
Add the dry mango powder (amchur). Toss for one final minute.
Turn off the heat and serve.

How to tell it's done

Highly crunchy, vibrant green chillies coated heavily in a dry, nutty, savory, and extremely tangy gram-flour sand.

Nutrition

Per serving, from 2 servings.

164kcal

Where the calories come from

Protein3.9 g9%
Carbohydrate12.5 g29%
Fat11.7 g62%

Saturated fat: 1.3 g
Fibre: 2.6 g
Sodium: 594 mg
Potassium: 299 mg
Calcium: 29 mg
Iron: 1.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Roasting the besan beforehand is the secret trick. If you add raw besan directly to the pan, it requires massive amounts of oil to roast properly and often remains raw or sticky.

What to serve it with

A phenomenal, spicy, and tangy side dish that elevates a simple meal of Dal and plain Roti into a feast.

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Ingredients