Sheem Pur (Stuffed flat bean fritters)
Sheem Pur, flat-beans stuffed with the never-fails-to-impress shorshe-posto (mustard-poppy seeds) paste, dipped in batter and fried to a gorgeous golden.
Ingredients
For the Sheem Pur
- 8-10 sheem or flat beans
- 1/3 cup coconut freshly grated
- 1.5 tbsp poppy seeds
- 1 tbsp yellow mustard seeds
- 1/2 tbsp black mustard seeds
- 5-6 green chilies chopped
- 1 - 2 cloves garlic optional
- 3 tsp mustard oil
- 1/2 tsp sugar
- salt to taste
For the batter
- 1/2 cup besan
- 1/4 cup rice flour
- 1/2 tsp poppy seeds
- a pinch turmeric powder
- 1/4 tsp salt
- oil to fry
Instructions
- 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 the green chilies, garlic (optional) and a pinch of salt with very little water. Keep aside.
- Heat 2 tsp oil in a pan, 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.
- Add freshly grated coconut and sugar, continue to cook for another 3-4 minutes. Adjust the seasonings. 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. (Remove seeds if it is there)
- 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!