Shah Ratanshi Khimji & Co.

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Deep-fried Green Beans in Turmeric batter with Parsley dressing

Type of Dish: Vegetarian


For the green beans:
  • 100g/3½oz self-raising flour
  • ½ tsp chilli powder
  • ½ tsp ground Rajbhog Turmeric
  • ½ tsp ground cumin
  • salt and freshly ground black pepper
  • 250ml/9fl oz sparkling water
  • 5 ice cubes
  • vegetable oil for deep frying
  • 150g/5½oz>green beans trimmed

For the parsley dressing:

  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley

Method of Preparation:

1.  For the green beans, in a bowl, mix together the flour, chilli powder, turmeric Rajbhog and cumin, then season, to taste, with salt and freshly ground black pepper.
2.  Add enough sparkling water to make a thin batter with the consistency of double cream, then add the ice.
3.  Heat the oil in a deep heavy-based frying pan until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the beans into the batter, then carefully lower them into the hot oil in batches and deep fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining beans.
4.  For parsley dressing, blend all of the dressing ingredients together in a food processor until smooth.
5.  To serve, spoon the dressing into the centre of a serving plate. Pile the deep-fried green beans on top.

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