Besan Wale Rajasthani Mirchi Ke Tiopre
Follow this step-by-step guide to make this amazing and almost instant majestic Rajasthani Mirchi Ke Tipore recipe at your home.
Prep Time
Cook Time
Prep Time
Cook Time
  1. Cut the chilis in small round pieces.
  2. In wok, on medium flame, heat 2 Tbsp. Mustard Oil.
  3. As soon as you see slight fumes from the oil, immediately add 1/4th Tsp Asafoetida, 1 Tsp Cumin Seeds, 1/2 Tsp Fenugreek Seeds. 1 tsp Black Mustard Seeds & 1.5 Tsp Fennel Seeds.
  4. Now add 3 Tbsp Gram Flour. Keep stirring and cook gram flour on low flame for about 1 minute. Cook till the gram four slightly changes in color and starts giving a sweet aroma.
  5. After cooking the gram flour add 500 Grams of green chili cut into small pieces.
  6. Mix well to coat the chilis with the gram flour.
  7. After mixing the gram flour with chilis add 1.5 Tsp Regular Salt, 1.5 Tsp Turmeric Powder, 2 Tsp Coriander Powder & 2 Tsp Dry Mango Powder.
  8. Mix the spices well with gram flour and green chili.
  9. After mixing the spices with the green chili, add 2 to 3 Tbsp water. This helps the chilis to absorb the spices.
  10. Cover and cook the chilis of low flame for about 5 minutes.
  11. After cooking for 5 minutes on low flame, remove the lid and stir the chilis well. This ensures proper cooking of the chilis & is also a check to see that the chilis are not sticking to the wok bottom.
  12. After stirring, cover & cook the chilis for another 2 to 3 minutes.
  13. After cooking for about 3 minutes, out Rajasthani Mirchi Ke Tipore are ready. Urn the Gas/Heat off at this point.
  14. Dish out in a serving bowl. You can refrigerate them in a container with a lid. They can be used for a week if refrigerated.
  15. Serve with any meal to increase the taste. They can be served with breakfast, lunch or dinner. In Rajasthani, they are served with Dal Bati Choorma, Parontha, Dal Chawal, Poori Aloo & almost every dish you can think of.
Recipe Notes

Contact Chef: Payal Jethani

Tips: Refrigerate in a container with a lid. They can be used for week.

Goes well with: Specially Served with Dal Bati Choorma, Parontha, Dal Chawal & Poori Aloo