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Besan Mirchi Ke Tipore
Binjal Pandya

Besan Mirchi Ke Tipore

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3 -4
Course: Brunch
Cuisine: Indian
Ingredients Method Notes

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.

Notes

  • 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.