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 sifted chickpea flour (besan)
• 5 tbsp ghee or a mix of vegetable oil and unsalted butter
• 1/4 tsp paprika or cayenne pepper
• 1/4 tsp asafetida powder (hing)
• 2 tsp coarsely crushed cumin seeds
• 3 large bell peppers / 570g, any color, thinly sliced
• 1 tsp salt
• 2 tbsp chopped fresh cilantro (coriander), divided
• 2 tbsp plain yogurt, room temperature
• 1/4 cup 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
• 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.
