Besan Mirchi Ke Tipore is a delightful Rajasthani side dish that stands out for its unique balance of flavors and textures. This dish celebrates green chilies in a way that is distinct from their typical use as a garnish or spice element; here, they take center stage, coated in a flavorful, nutty layer of roasted gram flour (besan) and spices. The besan adds a creamy, mildly crunchy texture, contrasting with the slight heat of the chilies, while spices like cumin, fennel, and dry mango powder create a vibrant flavor profile with earthy, tangy, and slightly sweet notes. This fusion of tastes is what makes Besan Mirchi Tipore so popular on Rajasthani thalis, where it pairs beautifully with rotis, parathas, and rice.
What’s truly special about Besan Mirchi Tipore is its ability to bring out the best in green chilies without overpowering the palate with heat. The process of roasting the gram flour and tempering the spices mellows out the natural pungency of the chilies, allowing the flavors to harmonize and blend seamlessly. The chilies become tender yet still retain a slight bite, which gives the dish a unique texture that is as enjoyable as its flavor. A sprinkle of amchoor and a hint of optional sugar elevate this dish even further, adding a subtle tanginess and sweetness that perfectly complements the spice of the chilies and the warmth of the roasted besan.
This dish shines as a versatile side that can uplift both simple and complex meals. Its bold flavors are a great match for plain or stuffed parathas, and it’s equally satisfying alongside dal-rice or khichdi. Many people enjoy it as a condiment, adding small portions to their plate to get a hint of spice and zest with each bite. The dish is often a favorite at gatherings and festive meals, where it adds a distinctive touch to the spread and appeals to those with a taste for traditional Rajasthani flavors.
For those who love experimenting with regional Indian cuisine, Besan Mirchi Tipore offers a delightful way to incorporate the vibrant spices and textures of Rajasthan into home cooking. It’s simple to make and easy to adapt to personal spice preferences, whether you prefer mild heat or a more intense flavor. This dish encapsulates the essence of Rajasthani cuisine — bold, flavorful, and satisfying — making it a wonderful addition to any meal, whether you’re preparing a quick lunch or hosting a traditional Indian feast.
Ingredients
• 10-12 Long Medium Hot Green Chilis
• 2 tbsp Mustard Oil/Cooking Oil
• 1 tsp Mustard Seeds/Rai
• 1 tsp Cumin Seeds/Jeera
• 1 tsp Fennel Seeds/Saunf
• ½ tsp Onion Seeds/Kalonji
• ¼ tsp Asafetida/Hing
• 2 tbsp Chickpeas Flour/Besan
• ½ tsp Turmeric/Haldi Powder
• ½ tsp Red Chili/Mirchi Powder
• 1-2 tsp Coriander/Dhaniya Powder
• 1 tsp Cumin/Jeera Powder
• ½ tsp Dry Mango/Amchoor Powder
• Salt
• ¼ tsp Sugar (optional)
Method
1. Prepare the Chilies: Wash, clean, wipe the chiles and then trim the stems and chop the green chilies into medium pieces.
2. Temper the Oil: Heat mustard oil in a pan until hot, then add mustard seeds, cumin seeds, fennel seeds, kalonji and a pinch of asafetida. Let them splutter and release their aroma.
3. Roast the Besan: Add the chickpea flour (besan) to the pan and stir continuously on medium flame. Roast until it turns golden brown and emits a nutty aroma.
4. Add Chilies and Spices: Add the chopped chilies to the pan, followed by turmeric, red chili powder, coriander powder, cumin powder, amchoor powder, and salt. Mix everything well.
5. Steam Cook: Sprinkle a few tablespoons of water with your hand over the chili-besan mixture. Cover the pan and let it cook on medium flame for about 5-6 minutes until the chilies are tender and coated with the masala.
6. Finish and Serve: Optionally, add a small pinch of sugar, mix well, and serve warm with parathas.
Tips
• Roast Besan Thoroughly: Properly roasted besan adds depth to the dish and prevents a raw flour taste.
• Adjust Spice Levels: Use mild chilies or deseed them if you prefer less heat.
• Sprinkle Water Evenly: Adding water this way helps steam the chilies without making the dish soggy.
• Cover While Cooking: Covering helps soften the chilies and melds the flavors nicely.
• Serve Fresh: Besan Mirchi Tipore tastes best when served fresh and warm, as the besan can harden slightly when cooled.
- 10-12 Long Medium Hot Green Chilis
- 2 tbsp Mustard Oil/Cooking Oil
- 1 tsp Mustard Seeds/Rai
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Fennel Seeds/Saunf
- ½ tsp Onion Seeds/Kalonji
- ¼ tsp Asafetida/Hing
- 2 tbsp Chickpeas Flour/Besan
- ½ tsp Turmeric/Haldi Powder
- ½ tsp Red Chili/Mirchi Powder
- 1-2 tsp Coriander/Dhaniya Powder
- 1 tsp Cumin/Jeera Powder
- ½ tsp Dry Mango/Amchoor Powder
- Salt
- ¼ tsp Sugar (optional)
- Prepare the Chilies: Wash, clean, wipe the chiles and then trim the stems and chop the green chilies into medium pieces.
- Temper the Oil: Heat mustard oil in a pan until hot, then add mustard seeds, cumin seeds, fennel seeds, kalonji and a pinch of asafetida. Let them splutter and release their aroma.
- Roast the Besan: Add the chickpea flour (besan) to the pan and stir continuously on medium flame. Roast until it turns golden brown and emits a nutty aroma.
- Add Chilies and Spices: Add the chopped chilies to the pan, followed by turmeric, red chili powder, coriander powder, cumin powder, amchoor powder, and salt. Mix everything well.
- Steam Cook: Sprinkle a few tablespoons of water with your hand over the chili-besan mixture. Cover the pan and let it cook on medium flame for about 5-6 minutes until the chilies are tender and coated with the masala.
- Finish and Serve: Optionally, add a small pinch of sugar, mix well, and serve warm with parathas.
Adjust Spice Levels: Use mild chilies or deseed them if you prefer less heat.
Sprinkle Water Evenly: Adding water this way helps steam the chilies without making the dish soggy.
Cover While Cooking: Covering helps soften the chilies and melds the flavors nicely.
Serve Fresh: Besan Mirchi Tipore tastes best when served fresh and warm, as the besan can harden slightly when cooled.
