Patori Besani Mirch is usually prepared in Rajasthan's Chittor area. Roast the dry gram flour till it becomes light brown. The Patori is now ready to serve and eat along with your meals.
Ingredients for Paori Besani Mirch
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
Method of Patori Besani Mirch
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.