Monday, 21 September 2015

Hari Mirch ke Tipore (Green Chilli pickle)

Hari Mirch ke Tipore/ Green Chilli pickle ( टीपोरे) is a very simple and famous Rajasthani side dish. It is mostly served with a complete Rajasthani Thali. But at our home it used to be made just in routine as well and it was a much favourite side dish at the time of festivals.  Its eaten in small quantities like a chutney if hot chili's are used. It can also be made by adding some Besan (Gramflour) to it and thats how I made it.

 I made my Tipore with not so hot green chilis, actually I got my chillis from our Turkish store. They were not at all hot but quite flavourful.  It can be kept in the fridge for over a week and I remember as I was a kid this was one little dish which used to be a part of any picnic and train travels.

Here is what you will need:


- 6-8 green chilis, washed, dried and cut into circles (hot or mild according to your choice)
- 1 table spoon of chicpea flour (Besan)
- 2 table spoon of oil
- pinch of asafoetida
- 1 tsp of  Panch Poran spice mix
- salt to taste
- 1/4 tsp of turmeric powder
- 1/4 tsp of red chili powder
- 1/4 tsp of mango powder (Amchoor)


1. Take 1 tablespoon oil out of the two table spoons mentioned. Heat it in a non stick pan and roast the besan until it turns pink and gives a good aroma. This will take about 4-5 minutes.
2. Take out the besan in a little plate and keep it aside.
3. Now in the same pan, heat the remaining table spoon of oil.
4. When it starts to smoke, reduce the heat. Add the Asafoetida and the panch poran spice mix. Let the seeds crackle.
5. Now add the green chili's and mix them well in the pan.
6. Add all the spices except the mango powder and let the chilli's cook for 3-4 minutes. Add a tablespoon of water.
7. Now add the roasted gram flour and about 2-3 table spoons of water. Mix it all well and let it cook for another minute.
8. Sprinkle the mango powder on the top, mix it all well and close the heat.
9. Serve it with an Indian Thali, with simple Rice and Dal or as a dish dish too.

Tip; Actually in Rajasthan, the whole spices used in this dish are traditionally cumin, fennel and mustard seeds but I love to use Panch Poran in this.
When you want to make the Tipore without Besan then you can omit that, keep the rest of the things the same but reduce the oil to 1 tablespoon.

Post a Comment