Capsicum Besan Recipe – Easy Indian Gram Flour Stir-Fry

Last Updated on 3 months by Neha Deshmukh

Capsicum Besan Recipe – Easy Indian Gram Flour Stir-Fry

Hey everyone! If you’re looking for a quick, flavorful, and satisfying Indian side dish, you have to try this Capsicum Besan. It’s a simple stir-fry made with bell peppers (capsicum) and gram flour (besan), packed with aromatic spices. I first made this when I was craving something comforting and quick after a long day, and it’s been a regular in my kitchen ever since! It’s perfect with roti, rice, or even as a little snack.

Why You’ll Love This Recipe

This Capsicum Besan is seriously a winner for so many reasons. It’s ready in under 30 minutes, uses ingredients you likely already have in your pantry, and is bursting with flavour. Plus, it’s a fantastic way to sneak in some veggies! It’s a little bit spicy, a little bit tangy, and totally addictive.

Ingredients

Here’s what you’ll need to make this delicious Capsicum Besan:

• 300 grams green capsicum (about 1 large)
• 50 grams onion
• 3-4 garlic cloves
• 1-2 green chilli (adjust to your spice preference!)
• 2 tablespoons peanut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• A pinch of asafoetida (hing)
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (or more, to taste)
• 1 cup besan (gram flour)
• 1 cup water (plus more if needed)
• 2 tablespoons coriander leaves, chopped
• ??-1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Gram Flour): Types & Toasting Tips

Besan is the star of the show! You can find different types of besan – some are lighter in colour, others a bit darker. It doesn’t hugely matter which you use, but I prefer a lighter one for this recipe. The real secret? Dry roasting it! This removes any raw flour taste and brings out a lovely nutty aroma. Just heat it in a pan on low heat for 5-6 minutes, stirring constantly.

Capsicum: Choosing the Best Variety

Green capsicum is traditional, but you can absolutely experiment! Red, yellow, or orange capsicum will add a touch of sweetness and colour. Look for firm, bright capsicum with no soft spots.

Regional Variations in Spice Blends

Spice blends in India vary so much from region to region. Some families add a pinch of garam masala, others a dash of coriander powder. Feel free to adjust the red chilli powder to your liking – or add a pinch of Kashmiri chilli powder for colour without too much heat.

Oil Selection: Peanut Oil vs. Other Options

Traditionally, peanut oil is used for its flavour and high smoke point. However, you can substitute with vegetable oil, sunflower oil, or even mustard oil (if you enjoy the strong flavour!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Chop the capsicum into 1.5 cm cubes. Finely dice the onion, garlic, and green chillies.
2. Now, dry roast the besan in a pan on low heat for 5-6 minutes until it smells wonderfully aromatic. Set it aside – this is key for a great flavour!
3. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds and cumin seeds. Let them splutter – that’s how you know they’re ready!
4. Add the onions, garlic, green chillies, and curry leaves. Sauté until the onions turn translucent and beautifully fragrant.
5. Mix in the turmeric powder, red chilli powder, and asafoetida. Stir well to combine – you don’t want any spices burning!
6. Add the capsicum cubes and a pinch of salt. Pour in the water, cover the pan, and cook until the capsicum softens, about 8-10 minutes.
7. Now for the magic! Gradually add the roasted besan in batches, mixing thoroughly after each addition. This is important to prevent lumps. Add a little more water if the mixture seems too dry – you want a thick, but pourable consistency.
8. Turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Consistency

The consistency should be like a thick stew. If it’s too thick, add a splash of water. If it’s too thin, cook for a few more minutes, stirring constantly.

Preventing Besan from Sticking

Stirring frequently is your best friend! Besan can stick to the bottom of the pan if left unattended.

Balancing Spice Levels

Taste as you go! Add more red chilli powder if you like it spicier, or a little extra lemon juice for a brighter flavour.

Variations

This recipe is super versatile!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder.
• Hot: Add 1 ½ – 2 teaspoons of red chilli powder, or add a finely chopped Serrano pepper.

Festival Adaptation: Janmashtami/Navratri

During Janmashtami and Navratri, many families avoid onion and garlic. Simply omit them from the recipe – it still tastes delicious!

Serving Suggestions

This Capsicum Besan is fantastic with:

• Warm roti or paratha
• Steaming hot rice
• A side of yogurt (raita)
• As a snack with a cup of chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken up a bit when refrigerated, so add a splash of water when reheating.

FAQs

What is the best way to serve Capsicum Besan?

It’s amazing with roti, but honestly, I’ve been known to eat it straight from the pan with a spoon! It’s that good.

Can I make this dish ahead of time?

You can prep the vegetables ahead of time, but I recommend making the besan fresh for the best flavour and texture.

What can I substitute for asafoetida (hing)?

If you don’t have asafoetida, you can skip it. It adds a unique flavour, but the dish will still be delicious without it.

How do I adjust the spice level for kids?

Definitely reduce or omit the green chillies and red chilli powder. A little turmeric and a squeeze of lemon juice are plenty for little ones!

Is it possible to use a different vegetable instead of capsicum?

Absolutely! You can use cauliflower, potatoes, or even green beans. Just adjust the cooking time accordingly.

Enjoy! I hope you love this Capsicum Besan as much as my family does. Let me know in the comments how it turns out for you!