Besan Shimla mirch is an easy recipe in which bell peppers (capsicum) and chickpea flour (besan) are sautéed with spices and aromatics to make a dish that is truly delicious! This recipe is naturally vegan and comes together in just 20 minutes.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
Growing up, capsicum was not one of my favorite vegetables. Now it is and I use it in so many ways - in pastas, stir fries, veggie bakes, curries, and noodle dishes.
This simple recipe of capsicum with besan is a personal favourite, mainly because the flavors are so amazing and this dish is so versatile. If you love capsicum too then do try this recipe. It has a beautiful texture - the chickpea flour brings a nutty flavor and lovely texture to the dish.
Is there a vegetable that you did not like before and now love? Let me know in the comments below. I would love to hear from you. - Padma
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What is Shimla Mirch?
Shimla Mirch, the name for bell peppers (capsicum) in some parts of India, is a type of sweet pepper.
Even though not originally from India, they have become a part of Indian cuisine, particularly in Indo-Chinese dishes and regional specialties. It is believed that the British brought the seeds of this vegetable to Shimla, that used to be their summer capital in India.
What are the different types of Shimla Mirchi?
Shimla Mirchi, or bell peppers (capsicum), are sweet peppers that feature prominently in Indian cuisine, especially in some regional and Indo-Chinese dishes.
Shimla Mirchi is usually green, but red and yellow varieties are also common. Some less popular colors are orange and white.
About this Shimla Mirch Besan Recipe
This is a popular dish in many regions of India. In Maharashtrian cuisine, this dish is called capsicum zunka. In Gujarati cuisine, it is called Shimla mirch besan sabji. Rajasthani people call it besan wali Shimla mirch (wali means “with,”) and in other parts this dish is called capsicum besan bhaji.
Traditionally, this dish is made with green peppers; however, I love using all three colours - red, yellow, and green - just because the finished dish looks so gorgeous! The yellow and red capsicum also add a sweetness to the dish, which I love!
Allergens Free Labels
This recipe is naturally plant based and is also:
- Gluten free (check your asafoetida brand, if using. Some are not gf.)
- Grain free
- Nut free
- Dairy free
- Soy free
- Vegan
Ingredients
These ingredients bring such a lovely aroma and texture to the dish!
Check the recipe card for quantities.
Bell Peppers (Capsicum): I use red, yellow, and green colored ones for that extra pop of color. Feel free to use any one color, if that is what you have.
Besan: Also known as gram flour or chickpea flour. This adds a nutty flavor to the dish.
Chili pepper: For that spicy kick to the dish. It is ok to skip it.
Asafoetida: I use it for that extra umami depth. If you don't have it, skip it.
Onion: Red, yellow, or white - any will do.
Ground red chili: Use as mild or as hot as you like. I have used red chilli powder here more for the colour and flavor than the heat. Paprika will work perfectly well.
Oil: I have used neutral oil. You can use peanut or mustard oil.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Making besan capsicum recipe
This is a quick and easy recipe, perfect for those busy weeknight dinners when you want something satisfying on the table without a fuss.
Also see the video at the end of the recipe card.
Step 1: Start with some prep work
- Wash, wipe and dice the Shimla mirch to bite sized pieces.
- Peel and chop the onion and garlic.
- Chop the chili peppers, if using.
Step 2: Roast the besan.
Place the skillet over medium heat. Add the besan and roast it for 3-4 minutes, stirring constantly, until it smells fragrant. Remove from the heat and transfer it to a bowl or a plate. Set it aside.
Roasted besan enhances the overall flavor profile of the dish. I recommend that you do not skip this step.
Step 3: Make the sabji.
Heat oil in a skillet on medium high heat. Add the cumin seeds and asafoetida, if using. When the cumin seeds turn darker in color, add the chopped onion, garlic and chili peppers. Stir fry for a couple of minutes or until you see the onions turn paler.
Add the diced bell peppers and the spices - salt, ½ teaspoon turmeric, 4 teaspoon coriander powder, and 2 teaspoon red chilli powder. Mix. Cover and cook for 3-4 minutes.
Remove the lid and sprinkle the roasted chickpea flour evenly over the veggies. Stir well. Lower the heat to medium and cook for another 3-4 minutes or until the peppers are tender but still crisp.
Remove from the heat. That's it! Besan Shimla mirch recipe is easy, right?!
To make it taste zingy, street food style, add 2 teaspoon lemon juice and mix well.
Serve as a side dish with your main course. See section below for suggestions.
Notes, Tips and Storage
Cooking the peppers: My worst nightmare is having soggy, limp peppers! They taste bitter and horrible when overcooked! Do keep an eye on them as they cook quickly.
Texture of the dish: The finished dish should have capsicum that is cooked through but retains a juicy crunch.
Roasting gram flour: Roasted besan adds a lovely aroma to the dish. Unless properly roasted, the finished dish will have a ‘doughy’ taste to it which is not so nice! When roasting, gram flour can quickly turn from the “ooh, lovely aroma” stage to dark brown burnt flour in a matter of seconds.
Top tip: roast the besan over medium flame.
Storage: Store leftovers, if any, in a fridge-safe container with a tight lid. It will keep for up to 3 days.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving this besan wali Shimla Mirch
There are many ways of enjoying this versatile dish. Here are some suggestions:
- Enjoy it as part of a big meal that consists of other dishes such as smoked aubergine curry, paneer butter masala, spiced onions, and vegetable pulao, with plain roti or bullet naan.
- Make it a part of a simple gluten free meal of rice or cumin rice with green moong dal.
- It can be a perfect filling for your wraps and sandwiches, also!
FAQs
Shimla Mirch, also known as bell peppers or capsicum, is a versatile vegetable that can be used in a wide variety of dishes. Here are some popular dishes and preparations that can be made using Shimla Mirch:
Stuffed bell peppers, also known as Bharwan Shimla Mirch.
Stir fry of bell peppers with other veggies such as cabbage, carrots, and spinach.
Potato and capsicum sabji, also known as Aloo Shimla Mirch.
Roasted Shimla mirch chutney which can also be used as a dip or spread.
Capsicum curry
Bell pepper salsa
The English name for Shimla Mirch is bell pepper (US), peppers (UK) and capsicum (India).
Yes, bell pepper and capsicum refer to the same vegetable. In various English-speaking regions, it is known by either name. Bell pepper is the more common term in North America, while capsicum is commonly used in other parts of the world, including the United Kingdom, Australia, and India.
If you have made this easy besan Shimla mirch recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Besan Shimla Mirch Recipe
Equipment
- 1 large skillet with lid
- 1 mixing spoon
- 1 bowl or plate,, to tip the roasted chickpea flour into
Ingredients
- 3 large (~650g) Shimla mirch (bell peppers / capsicum)
- 6 tablespoons besan (gram/ chickpea flour)
Aromatics
- 1 large (~150g) onion
- 5 cloves (~15g) garlic
- 2 chili peppers, or as many as you can handle!
Spices and flavorings
- 3 tablespoons neutral oil
- 1 teaspoon cumin seeds
- ¼ teaspoon powdered asafetida (hing), optional
- ½ teaspoon turmeric
- 4 teaspoons coriander powder
- 2 teaspoons red chili powder, mild
- 1 and ½ teaspoons salt, adjust to taste
Instructions
Prep
- Wash, wipe and dice the Shimla mirch to bite sized pieces.
- Peel and chop the onion and garlic.
- Chop the chili peppers.
Roast the besan
- Heat the skillet over medium heat. Roast the besan for 3-4 minutes, stirring constantly, until it smells fragrant. Remove from the heat and transfer it to a bowl or a plate. Set it aside.
Make the besan capsicum recipe
- Heat oil in a skillet on medium high heat. Add the cumin seeds and asafoetida.3 tablespoons neutral oil, 1 teaspoon cumin seeds, ¼ teaspoon powdered asafetida (hing)
- When the cumin seeds turn darker in color, add the chopped onion, garlic and chili peppers. Fry for a couple of minutes or until you see the onions turn paler.1 large (~150g) onion, 5 cloves (~15g) garlic, 2 chili peppers
- Add the diced bell peppers and the spices - salt, turmeric, coriander powder, and red chili powder. Mix. Cover and cook for 3-4 minutes.3 large (~650g) Shimla mirch (bell peppers / capsicum), ½ teaspoon turmeric, 4 teaspoons coriander powder, 2 teaspoons red chili powder, 1 and ½ teaspoons salt
- Remove the lid and sprinkle the roasted chickpea flour evenly over the veggies. This will stop the flour from clumping together. Stir well. Lower the heat to medium and cook for another 3-4 minutes or until the peppers are tender but still crisp.6 tablespoons besan (gram/ chickpea flour)
- Remove from the heat and enjoy as a side dish with your main course. You can also use this dish as a filling for sandwiches or wraps.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Jenn says
I love how veggie-forward this is! And the spices? Wow! So good, especially the cumin - loved every bite!
Padma Kumar says
Thank you for your feedback Jenn. Love that you loved it 🙂
Kelly says
I was so excited to try this and it did not disappoint! I really love the flavors especially from the spices! It was such a good filling to use for tortilla wraps!
Padma Kumar says
Thank you so much for your feedback, Kelly. My daughter too loves this in the wraps 🙂
Tracy McHugh says
This looks so good! I love Indian food and I love bell peppers. I will definitely be trying this recipe.
Padma Kumar says
Thank you Tracy, I look forward to you trying it soon.
Sarah says
This looks delicious and fairly easy to make. I'm always looking for new recipes to try and I'm going to add this one to my list. Can't wait to make it.
Padma Kumar says
Thank you Sarah. Look forward to trying this soon.
Helen at the Lazy Gastronome says
I love the bell pepper and chick peas together. And all the wonderfully aromatic spices just tied it all together. This recipe is a keeper!!
Tina says
This dish is so good! I love that it is naturally vegan and comes together in just 20 minutes.
Andrea says
Ooh! I'm always looking for ways to use my chickpea flour. This looks really delicious. Thank you.
Alexandra says
Bell peppers are one of my favourite ingredients, and I am always looking for new ways to enjoy them. This is a delicious dish - I love the combination of spices and besan. So tasty! Will make again 🙂