Capsicum Besan wali


Capsicum packed with full of nutrients and flavor, is one of the widely used vegetable. Whether it is baked or roasted vegetables dish or those yummy cheesy pizzas are always incomplete without capsicum. Capsicum are easily available with variety of red, yellow & green colors also called as Bell pepper. Each has distinct flavor. Green capsicum has a strong flavor & is the most used variety.  It is more cheaper in price compared to red & yellow one.

Also called simla mirch in India it is made with aloo/potato to make aloo simla mirch sabzi. Stuff simla mirch is another popular recipe. Capsicum besanwali is simply different type of sabzi combined with besan/chickpea flour. Most of the people specially kids avoid capsicum because of its strong taste. Some people, like me, suffer from acidity after having it. Try this recipe, it has twist of taste & surely will have no acidity. Besan/chickpea flour mask the taste of capsicum to much extend. So who run away from eating capsicum as a sabzi, try this recipe, for sure you are going to like it.


We require:

  1. Capsicum(Evenly chopped) – 3 medium
  2. Besan/chickpea flour – 2 tbsp
  3. Onion (finely chopped) – 1 medium
  4. Garlic(minced) – 4-5 cloves
  5. Cumin – 1tsp
  6. Red chilli powder – 1 tsp
  7. Turmeric powder – 1 tsp
  8. Salt – to taste
  9. Oil – 1 tbsp


Lets make it:

  1. Heat oil in a kadhai or wok.
  2. Add cumin & minced garlic. Cook for few seconds.
  3. Add onion, cook till it appear translucent.
  4. Flavor with turmeric & red chilli powder. Mix it.
  5. Add chopped capsicum mix thoroughly. Cook it for 5 mins.

Pl note – (Never cover lid over the sabzi, as capsicum will lose its color & texture because of excess moisture. You will observe capsicum’s green color has vanished and becomes more soft.)

  1. Add salt to taste & mix. Cook for 2 mins.
  2. At last sprinkle besan/chickpea flour over it & leave it for a minute. Besan/chickpea will absorb moisture. Mix it properly, besan/chickpea flour will get coated over capsicum. Cook for 5 mins.
  3. Quantity of besan/chickpea flour to be added varies +/- 1tbsp depending on the thickness of the skin of capsicum. Those with thick skin retains more moisture and vice verse for thin skinned. The end result should be, the sabzi is not very moist or not too dry.
  4. Serve with roti or flat bread.



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