Patori Besani Mirch

Patori Besani Mirch

Patori Besani Mirch is usually prepared in Rajasthan's Chittor area. It can be used for up to 5 days from preparation.

• Long green chili – 6 to 7
• Gram flour – 1 big spoon
• Mustard Oil – 1 big spoon
• Asafetida – 2 pinch
• Cumin seed – half small spoon
• Black mustard seed – half small spoon
• Turmeric Powder – half small spoon
• Coriander seed powder – 1 small spoon
• Fennel seed powder – 1 small spoon
• Fennel seeds – 1 small spoon
• Mango Powder – 1 small spoon
• Salt – As per taste

हिन्दी में पटोरी बेसनी मिर्च पढ़ने के लिये यहां क्लिक करें

Method

Wash the green chilies, remove the stems and cut them.

Roast the dry gram flour till it becomes light brown.

Put oil in a frying pan and heat it. Put asafetida, cumin seed and black mustard seed in the frying pan. After frying cumin seed and black mustard seed, mix turmeric powder, coriander seed powder, fennel seed powder, green chili, mango powder and salt in the frying pan.

Add 1 tablespoon water, cover the frying pan and cook on low flame for 2 minutes. Open the frying pan and mix the roasted gram flour. The Patori is now ready to serve and eat along with your meals.