Sheem Pur, a family favorite from those days gone by – the humble sheem (flat beans) stuffed with the never-fails-to-impress shorshe-posto (mustard-poppy seeds) paste, dipped indulgently in batter and fried to a gorgeous golden. Served with the zing of kashundi and lots of love 🙂
And if by chance, its grey and overcast as it is today with the kiss of a drizzle caressing the earth , the sheem pur just seems to taste so much more delectable !!
Sheem Pur (Stuffed flat bean fritters)
For the Sheem Pur
- 5 - 6 sheem or flat beans
- 1 tbsp poppy seeds
- 1/2 tbsp yellow mustard seeds
- 1/4 tbsp black mustard seeds
- 3 - 4 green chilies chopped
- 1 onion finely chopped
- 1 - 2 cloves garlic finely chopped
- 2 tsps mustard oil
- salt to taste
For the batter
- 1/2 cup besan
- 1/4 cup rice flour
- 1 tsp poppy seeds
- a pinch turemeric powder
- 1/4 tsp salt
- oil to fry
- Soak the poppy seeds, the yellow and black mustard seeds in warm water for about 20minutes. Drain the water and make a fine paste with half of the green chilies and very little water. Keep aside.
- Heat 2 tsp oil in a pan, add the chopped onions, garlic and green chilies and saute for 4-5 minutes. Add the mustard-poppy seed paste and a sprinkle of salt. Cook on low flame for another 5 odd minutes till the moisture has almost evaporated. The stuffing is ready.
- In the meantime, wash the flat beans and pat dry. Top, tail and string each of the beans. Gently slit along the edge of the bean with a sharp knife, creating a kind of pocket.
- Take a spoon of the stuffing and carefully fill inside the bean as shown in the picture. Repeat the same for all the beans and keep aside.
- Take all the ingredients for the batter in a bowl, add a little water to make a thick batter.
- Heat oil in a frying pan, dip each of the stuffed beans in the batter and fry till golden. Serve hot!