Besan Capsicum Fry Recipe – Easy Indian Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Besan Capsicum Fry Recipe – Easy Indian Vegetable Stir-Fry

Hey everyone! If you’re looking for a quick, flavorful, and satisfying Indian side dish, you have to try this Besan Capsicum Fry. It’s a staple in my house – seriously, I make it at least once a month! It’s perfect with roti, rice, or even as a little snack with your evening chai. It’s one of those recipes that just feels like home.

Why You’ll Love This Recipe

This Besan Capsicum Fry is a winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. Plus, it’s packed with flavor! The roasted besan (gram flour) gives it a lovely nutty taste, and the spices add just the right amount of warmth. It’s a fantastic way to sneak in some veggies, too!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1/2 cup capsicum (bell pepper), cubed
• 1 tablespoon besan flour (gram flour)
• 1 small onion, finely chopped
• 1 teaspoon garlic, minced
• 1 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1 tablespoon oil
• Salt to taste
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera (cumin seeds)
• 1 small green chilli, finely chopped
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make a big difference here.

• Roasting the Besan: Don’t skip roasting the besan! It’s so important. It removes the raw smell and brings out a beautiful nutty flavor. Just dry roast it on low heat for 3-5 minutes, stirring constantly. You’ll smell when it’s ready.
• Spice Levels: Indian cooking is all about adjusting spice to your liking. I use 1 teaspoon of red chilli powder, but feel free to adjust it. Some regions in India prefer a milder flavor, while others like it fiery hot!
• Oil Choice: Traditionally, this is made with mustard oil, which gives it a lovely pungent flavor. But you can use any cooking oil you prefer – vegetable oil, sunflower oil, or even coconut oil work well. I sometimes use groundnut oil for a slightly different flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the besan flour in a pan on low heat for 3-5 minutes until aromatic. Make sure it doesn’t change color – we just want to toast it lightly. Set aside.
2. Next, chop your capsicum into cubes and finely chop the onion, garlic, and green chilli. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the jeera, green chilli, and curry leaves.
4. Add the chopped garlic and onion. Sauté until the onions turn translucent and slightly golden.
5. Now, add the capsicum and stir-fry for about 2 minutes. Season with salt, red chilli powder, and coriander powder.
6. Finally, mix in the roasted besan flour. Sauté continuously, adding a little more oil if needed, until the mixture turns golden-brown and everything is well combined. This usually takes about 5-7 minutes.
7. Serve hot with phulka (Indian flatbread) or rice.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook it in two batches to ensure everything gets nicely browned.
• Keep stirring! The besan can stick to the pan easily, so constant stirring is key.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder version, reduce the red chilli powder to 1/4 teaspoon or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Quick Weeknight Version: Use pre-chopped vegetables to save time.
• Using Different Vegetables: My friend, Priya, loves adding chopped potatoes or cauliflower to this fry. You can also try adding carrots or peas.

Serving Suggestions

This Besan Capsicum Fry is incredibly versatile.

• It’s fantastic as a side dish with dal and rice.
• Serve it with roti or paratha for a complete meal.
• It also makes a great snack with a cup of masala chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of besan flour is best for this recipe? Regular besan flour (gram flour) works perfectly. You can find it at most Indian grocery stores or online.
• Can I make this ahead of time? While it’s best enjoyed fresh, you can prep the vegetables ahead of time.
• How can I adjust the spice level? Easily! Reduce or increase the amount of red chilli powder to suit your taste.
• What is the best way to serve Besan Capsicum Fry? With warm phulka or rice – it’s a match made in heaven!
• Can I use a different oil for tempering? Absolutely! While mustard oil is traditional, you can use vegetable oil, sunflower oil, or groundnut oil.