If you are looking for a vibrant twist on a classic North Indian side dish, this Red Bell Peppers with Roasted Chickpea Flour recipe is the perfect choice. Traditionally known as Simla Mirch Sabji, this version swaps the usual green capsicum for sweet American red or yellow peppers, adding a delicious depth of flavor and color. The secret ingredient is the toasted chickpea flour, which creates a nutty, aromatic coating that binds the spices to the peppers. Ready in under 30 minutes, this easy vegetarian recipe pairs beautifully with buttered rice or fresh roti for a comforting, wholesome meal.
This dish is usually made with green bell peppers in North India, but I find American red or yellow more flavorsome. For real contrast, you could use one of each color. Toasted chickpea flour binds the dish together with an elusive, nutty flavor. Serve with buttered rice, Seasoned Potatoes in Smooth Yogurt, and Panir and Spinach Salad with Walnut—Coriander Dressing.
Preparation and cooking time (after assembling ingredients): 25–30 minutes Serves: 5 or 6
Ingredients
-
0.5 cup (1.76 oz / 50 g) sifted chickpea flour (sift before measuring)
-
5 tbsp ghee or mixture of vegetable oil and unsalted butter
-
0.25 tsp paprika or cayenne pepper
-
0.25 tsp yellow asafetida powder (hing) *
-
2 tsp coarsely crushed cumin seeds
-
3 large bell peppers (approx. 20.1 oz / 570 g) stemmed, seeded, and cut lengthwise into thin strips
-
1 tsp salt
-
2 tbsp chopped fresh coriander or minced parsley
-
2 tbsp yogurt, at room temperature
-
0.25 cup water
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
Instructions
- Place the chickpea flour in a heavy-bottomed 12-inch (30 cm) nonstick frying pan and dry-roast over moderately low heat until it darkens two or three shades. You must stir constantly with a spatula to keep the flour from burning. The kitchen will be filled with a nutty aroma. Transfer the flour to a bowl and set aside. Rinse the pan and dry it.
- Heat the ghee or oil-butter mixture in the frying pan over moderate heat. When it is hot but not smoking, add the paprika or cayenne, asafetida, and cumin seeds, and seconds later, drop in the peppers. Sauté until they are half-wilted but still have a touch of body, about 8 minutes.
- Reduce the heat to moderately low and add the salt, half of the fresh herb, the roasted chickpea flour, and the yogurt and water.
- Stir well to mix and cook, gently tossing, for 2–3 minutes or until dry.
- Garnish with the remaining fresh herb. Remove the pan from the heat and let the dish rest for 2–3 minutes before serving.
Here is the estimated nutritional information for the Red Bell Peppers with Roasted Chickpea Flour recipe.
These values are calculated per serving, assuming the recipe yields 6 servings.
Nutrition Facts per Serving
-
Calories: 170 kcal
-
Total Fat: 13g
-
Saturated Fat: 7g (assuming ghee or butter is used)
-
Total Carbohydrates: 11g
-
Dietary Fiber: 2.5g
-
Sugars: 5g (naturally occurring from peppers)
-
Protein: 3g
-
Sodium: 390mg
Note: Nutritional values are estimates based on the ingredients listed and may vary depending on specific brands or exact measurements used.
Pro Tips for Success
-
Don’t Skip the Sifting: Chickpea flour (besan) tends to clump tightly in storage. Always sift it before measuring and roasting. If you skip this, you will end up with dry, powdery lumps of flour inside the finished dish rather than a smooth, nutty coating.
-
Watch the Flour Closely: When dry-roasting the chickpea flour, do not walk away. It can go from “perfectly nutty” to “burnt and bitter” in a matter of seconds. Keep the heat moderately low and stir constantly. As soon as it changes color and smells aromatic, remove it from the hot pan immediately to stop the cooking process.
-
Prevent Curdling: The recipe calls for yogurt at room temperature for a reason. Adding cold yogurt to a hot pan can cause it to split or curdle, creating a grainy texture. Whisk the yogurt until smooth before adding it to ensure it blends seamlessly with the spices and flour.
-
Texture Matters: The bell peppers should be “half-wilted” but retain a slight crunch (a touch of body). If you overcook them in the initial sauté, they will release too much water later, making the chickpea coating soggy instead of crisp and distinct.
-
The “Hing” Factor: Asafetida (hing) has a very pungent smell when raw but transforms into an onion-garlic aroma when fried. Ensure the oil is hot enough to sizzle the spices immediately, but not smoking, or the spices will burn before they flavor the oil.
-
Vegan Variation: If you want to make this dish vegan, simply substitute the ghee for oil and use a thick, unsweetened plant-based yogurt (like coconut or almond yogurt) or omitting the yogurt entirely and adding a squeeze of lemon juice at the end for tanginess.
Frequently Asked Questions
Can I use green bell peppers instead of red or yellow for this recipe? Yes, absolutely. The traditional North Indian version of Simla Mirch Sabji is actually made with green bell peppers (capsicum). However, green peppers have a slightly more bitter, grassy flavor compared to the sweetness of red or yellow peppers. If you use green peppers, the spices and roasted chickpea flour will provide a nice savory balance to that natural bitterness.
Is chickpea flour the same as Besan? Yes and no. In most Western grocery stores, “chickpea flour” is made from white garbanzo beans. In Indian grocery stores, Besan (gram flour) is made from split brown chickpeas (chana dal). While they are technically different, they are interchangeable in this specific recipe. Both are gluten-free and high in protein.
Is this dish Gluten-Free? Yes, this recipe is naturally gluten-free. Chickpea flour is a grain-free flour made from legumes. However, always check the label on your asafetida (hing) powder. Many commercial brands of asafetida are cut with wheat flour to temper their potency. If you have a severe gluten allergy, look for “gluten-free compounding” asafetida or skip it entirely.
Can I make Simla Mirch Sabji ahead of time? This dish is best enjoyed fresh because the roasted chickpea flour coating can become soggy if it sits for too long in the moisture released by the peppers. However, you can dry-roast the chickpea flour days in advance and store it in an airtight container. This makes the actual cooking process take only about 15 minutes.
What should I serve with this dish? This is a “dry” curry (sabji), so it pairs perfectly with wet dishes like Dal (lentil soup) or seasoned yogurt. It is traditionally eaten with Indian flatbreads like Roti, Paratha, or Naan, but it also goes very well with simple steamed Basmati rice and a dollop of ghee.
What can I use as a substitute for Amchoor (dried mango powder) or yogurt if I don’t have them? This recipe uses yogurt to add a slight tang and moisture. If you want to keep the dish vegan or don’t have yogurt, you can use 0.5 to 1 tsp of lemon juice added at the very end of cooking. Do not add lemon juice while frying, as it can make the vegetables bitter.
