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)
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!
This was our accompaniment to a tomato rice today and we loved it. I modified slightly in the sense of using a freshly made mustard that’s specific to Pondicherry instead of working with the seeds etc. as you specify, but such an interesting mix of textures and tastes. I almost want to have it just plain with a good rice and a simple raita and let the mustard tastes shine with the coconut texture, and call just that a full meal.
So glad , Deepa . I love to have Sheem pur along with my cuppa too . How do you make fresh mustard sauce?
Your recipes are very interesting i must say… Never ate or heard of some of them… Thanks for sharing such authentic bengali recipes.
Seems interesting…..need to try out sometime.
@aghosh Thank you. Do let me know 🙂
It tastes even better than it looks!! Thankyou for making it for us today. 🤗
Thanks much , Hema 🙂 . Come back soon so that we can one more potluck soon
Very different one. Now I have to try this
Very interesting recipe! I never had this with seem… Thanks for sharing 🙂