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A quick and tangy Rajasthani side dish featuring large green chilies stir-fried with chickpea flour and aromatic spices. It's the perfect zesty accompaniment to dal and roti, ready in under 20 minutes.
For 4 servings
Prepare the Chilies
Temper Spices and Sauté Chilies
Add Spices and Besan
A quick and tangy Rajasthani side dish featuring large green chilies stir-fried with chickpea flour and aromatic spices. It's the perfect zesty accompaniment to dal and roti, ready in under 20 minutes.
This rajasthani recipe takes 20 minutes to prepare and yields 4 servings. At 116.19 calories per serving with 2.55g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Steam and Finish
For a more integrated flavor, mix the besan and all dry spice powders with 1 teaspoon of oil to form a crumbly mixture. Stuff this mixture into the slit chilies before frying.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the besan for a delightful nutty flavor and crunchy texture.
Incorporate 1 teaspoon of white sesame seeds during the tempering step (along with cumin and fennel seeds) for an added layer of flavor and texture.
Green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against cellular damage from free radicals.
Spices like fennel seeds, cumin seeds, and asafoetida (hing) are traditionally known in Ayurveda to improve digestion, reduce bloating, and alleviate gas.
Besan (gram flour) provides a good source of plant-based protein and fiber, which helps in maintaining satiety and supporting overall body functions.
Turmeric contains curcumin, a compound with potent anti-inflammatory effects that can help manage inflammation in the body.
The ideal chilies are large, thick-fleshed, and mild in heat. Bhavnagri mirchi is the traditional choice in Rajasthan. If unavailable, you can use Anaheim peppers, banana peppers, or any similar large, light green chili.
Yes, it can be a healthy side dish. It's primarily made of vegetables and spices, providing Vitamin C and fiber. The besan adds protein. However, it does contain oil, so it's best enjoyed in moderation as part of a balanced meal.
One serving of Mirchi Fry (approximately 70g or 1/2 cup) contains around 110-120 calories, primarily from the oil and besan.
Bitterness usually comes from burning the spices or the besan. It's crucial to keep the heat on low after the initial tempering and to stir continuously while roasting the besan to ensure it cooks evenly without scorching.
Allow the Mirchi Fry to cool completely, then store it in an airtight container in the refrigerator. It stays fresh for up to 3 days.
Besan is key to the authentic texture and nutty flavor of this dish. While you could try a light dusting of rice flour for crispiness, it would significantly change the character of the dish and would not be traditional Mirchi Fry.
This recipe goes great with these complete meals
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