Sunday, 16 February 2014

Fried Green Beans



  • 500 Grams Green beans
  • 1/2 Cup All Purpose Flour
  • 1 Egg
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Red Chilli Powder ( you can use ground pepper instead of red chilli powder )
  • 1/2 Teaspoon Nigella Seeds ( Kalonji) (optional)
  • 1/4 Teaspoon dried thyme (optional)
  • Salt as required
  • Vegetable Oil for deep frying 

For Hung curd Dip

  • 1/2 Cup Thick curd hung in cheese cloth for 30 min ( if you get sour cream, replace hung curd with sour cream)
  • salt as required
  • a big pinch of red chilli powder
  • a pinch of cumin powder 


1. Cut edges of green beans and chop each beans into finger length pieces
2. In a microwave safe bowl, add beans and enough water to cover the beans and salt

3. Microwave on high for 3 min. Remove the beans, cold shock in ice bath ( In a vessel take 1 Cup chilled water and add few ice cubes to water). This is done to avoid overcooking beans and to retain the green color. Drain them in a kitchen towel. Pat dry them. If you don't dry them well, they will splatter all over when you deep fry them in oil
4. In a bowl, mix together all the ingredients listed under dip
4.  In a bowl mix together AP flour, red chilli powder, garlic powder, nigella seeds, salt,dried thyme, baking powder, egg with 1/2 cup of water to form a batter
5. Dip beans in the batter 7 to 8 at a time and drop them in hot oil. Fry until golden brown. Drain on paper towel and serve hot with Hung curd dip

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