If you have ever eaten the traditional Rajasthani dish 'Dal-Baati-Churma,' you have likely also tasted the 'Besan Mirchi' (gram flour-stuffed green chilies) served alongside it. A standout feature of this dish is that it can be stored and consumed over several days.

Furthermore, if you are tired of eating the same type of vegetable dish every day, or if you are craving something spicy and tangy, this dish makes for a perfect addition to your lunch or dinner.

Recipe for Stuffed Besan Mirchi (Gram Flour-Stuffed Green Chilies)
'Besan Mirchi' can be enjoyed alongside dal (lentils), much like a pickle. Here is the recipe:

Ingredients
6–7 large green chilies

2–3 teaspoons gram flour (besan)

1/2 teaspoon cumin seeds

1 pinch asafoetida (hing)

1 teaspoon dry mango powder (amchur)

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 tablespoon oil

2 teaspoons finely chopped fresh coriander leaves

1/4 teaspoon red chili powder

Salt to taste

Method
To prepare the stuffed 'Besan Mirchi,' start by slitting the 6–7 large green chilies down the middle, removing the seeds, and setting the chilies aside.

Next, prepare the stuffing for the chilies; heat 1 tablespoon of oil in a pan.

Add 1/2 teaspoon of cumin seeds and a pinch of asafoetida (hing) to the oil, and sauté for about 20 seconds.

Add 2–3 teaspoons of gram flour (besan) to the oil and roast it over low heat for at least 10–15 minutes.

You may also add a few of the removed chili seeds, depending on your preference, to give the dish a bit of extra heat.

Once the gram flour is well-roasted, mix in 1 teaspoon of dry mango powder (amchur), 1/2 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Next, add salt to taste and let the spice mixture cook thoroughly for 4–5 minutes.

Your gram flour (besan) stuffing is now ready; stuff it into the large green chilies.

Heat 1 teaspoon of oil in a pan once again.

Add the stuffed chilies to the pan and fry them for 2 minutes.

If you prefer not to serve the chilies whole, you can cut them into smaller pieces after cooking and mix in any remaining gram flour stuffing.

Your Rajasthani-style stuffed gram flour chilies (Bharwa Besan Mirchi) are ready; serve them alongside dal.

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