Simla mirch sabji — bell peppers with roasted chickpea flour — is the side dish that converts pepper skeptics: sweet sautéed strips coated in nutty toasted besan and finished with cool yogurt.
Tired of the same old side dishes? Let’s transform simple bell peppers into something truly special! This recipe for Simla Mirch Sabji, or Bell Peppers with Roasted Chickpea Flour, is a game-changer. We’re swapping the traditional green capsicum for sweet, colorful bell peppers and coating them in a magical, nutty layer of toasted chickpea flour (besan). It’s a quick, aromatic, and incredibly satisfying dish that comes together in under 30 minutes. Perfect with fresh roti or fluffy rice, this is one recipe you’ll make again and again!
Ingredients
• Prep & Cook Time: 25-30 minutesServes: 5-6
• 1/2 cup / 50g (1.76 oz) sifted chickpea flour (besan)
• 5 tbsp (75 ml) ghee or a mix of vegetable oil and unsalted butter
• 1/4 tsp (20 ml) paprika or cayenne pepper
• 1/4 tsp (20 ml) asafetida powder (hing)
• 2 tsp (10 ml) coarsely crushed cumin seeds
• 3 large bell peppers / 570g (20.1 oz), any color, thinly sliced
• 1 tsp salt
• 2 tbsp (30 ml) chopped fresh cilantro (coriander), divided
• 2 tbsp (30 ml) plain yogurt, room temperature
• 1/4 cup (960 ml) water
Instructions
1. Place the sifted chickpea flour in a large, dry nonstick frying pan over moderately low heat. Stir constantly until it darkens by a few shades and smells nutty and aromatic. Immediately transfer the flour to a separate bowl to prevent burning. Wipe the pan clean.
2. Heat the ghee or oil-butter mixture in the same pan over moderate heat. Once hot, add the paprika, asafetida, and cumin seeds. A few seconds later, add the sliced bell peppers.
3. Sauté for about 8 minutes, stirring occasionally, until the peppers are about half-wilted but still have a slight crunch.
4. Reduce the heat to low. Add the salt, half of the fresh cilantro, the roasted chickpea flour, room-temperature yogurt, and water.
5. Stir everything together gently for 2-3 minutes until the flour mixture coats the peppers and the dish looks dry.
6. Remove from the heat and garnish with the remaining fresh cilantro. Let it rest for a few minutes before serving.
Nutritional Information
• Estimated values per serving, based on 6 servings.
• Calories: 170
• Total Fat: 13g
• Saturated Fat: 7g
• Total Carbohydrates: 11g (0.39 oz)
• Dietary Fiber: 2.5g
• Sugars: 5g
• Protein: 3g
• Sodium: 390mg
Pro Tips
• When dry-roasting the chickpea flour, do not walk away. It can burn in seconds. Stir constantly and remove it from the hot pan as soon as it becomes aromatic and changes color.
• Adding cold yogurt to a hot pan can cause it to curdle. Ensure your yogurt is at room temperature and whisk it smooth before adding it to the pan for a creamy, seamless texture.
• For the best texture, sauté the peppers until they are just tender-crisp. If you overcook them initially, they will become mushy and make the chickpea flour coating soggy.
• To make this dish vegan, use vegetable oil instead of ghee and substitute the dairy yogurt with a thick, unsweetened plant-based yogurt. Alternatively, omit the yogurt and add a squeeze of lemon juice at the end.
FAQ
Q: How can I make this bell pepper sabji vegan
A: To make this recipe vegan, use vegetable oil instead of ghee and replace the dairy yogurt with a thick, unsweetened plant-based yogurt. Alternatively, you can omit the yogurt and add a squeeze of fresh lemon juice at the end for a tangy finish.
Q: Is this bell pepper recipe gluten-free
A: Yes, this recipe is naturally gluten-free as chickpea flour (besan) is used instead of wheat flour. However, it’s important to check your asafetida (hing) powder, as some brands contain wheat. Use a certified gluten-free brand to be certain.
Q: Can I add more protein to this vegetarian dish
A: Absolutely. To boost the protein, you can add 1 cup (240 ml) of cubed firm tofu or paneer along with the bell peppers. You could also stir in a cup of cooked chickpeas for extra protein and fiber.
Q: How do I store leftover Simla Mirch Sabji
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The bell peppers will soften slightly upon reheating, but the flavor will remain excellent. Reheat gently in a pan or in the microwave.
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Simla Mirch Sabji (Bell Peppers with Roasted Chickpea Flour)
Ingredients
Method
- Place the sifted chickpea flour in a large, dry nonstick frying pan over moderately low heat.
- Stir constantly until it darkens by a few shades and smells nutty and aromatic. Immediately transfer the flour to a separate bowl to prevent burning. Wipe the pan clean.
- Heat the ghee or oil-butter mixture in the same pan over moderate heat.
- Once hot, add the paprika, asafetida, and cumin seeds. A few seconds later, add the sliced bell peppers.
- Sauté for about 8 minutes, stirring occasionally, until the peppers are about half-wilted but still have a slight crunch.
- Reduce the heat to low.
- Add the salt, half of the fresh cilantro, the roasted chickpea flour, room-temperature yogurt, and water.
- Stir everything together gently for 2-3 minutes until the flour mixture coats the peppers and the dish looks dry.
- Remove from the heat and garnish with the remaining fresh cilantro.
- Let it rest for a few minutes before serving.
- When dry-roasting the chickpea flour, do not walk away. It can burn in seconds.
- Stir constantly and remove it from the hot pan as soon as it becomes aromatic and changes color.
- Adding cold yogurt to a hot pan can cause it to curdle. Ensure your yogurt is at room temperature and whisk it smooth before adding it to the pan for a creamy, seamless texture.
