Spiced Broad Beans
5m prep 45m cook 50m ready
A popular Indian street snack of deep-fried broad beans tossed in a spicy cumin and paprika coating. These crispy legumes are a beloved home-from-school treat across India.
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Ingredients
- frozen broad beans/fava beans
- vegetable oil for deep frying
- 1 tsp ground cumin
- paprika
- 1/2 tsp salt
- 1/2 tsp amchoor
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.6 mg
- Iron: 0.42 mg
- Magnesium: 7.08 mg
- Phosphorus: 10.8 mg
- Potassium: 67.5 mg
- Zinc: 0.11 mg
Let's Cook
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Step 1.
Place the frozen broad beans in a large bowl and cover with boiling water. Let them sit for 8 minutes, then drain and peel by pressing each bean's outer skin so the bean splits into two halves.
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Step 2.
Dry the peeled beans thoroughly on paper towels, patting them to remove as much moisture as possible.
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Step 3.
In a medium-size saucepan, add enough vegetable oil to reach about 5cm (2 inches) deep. Set the pan over medium heat and heat the oil until it shimmers (about 175°C/350°F).
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Step 4.
Deep-fry the beans in batches, if needed, until they are light brown and crisp, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels. Note that the beans become crispier as they cool.
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Step 5.
In a small bowl, mix together the ground cumin, paprika, salt, and amchoor. Toss the drained beans in the spice mixture until evenly coated, then serve immediately.
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