Tuesday, July 14, 2020
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Appetisers

Anjeer Kebab Samosa

By Chef Ranveer Brar, 12 May, 2015
  • Anjeer Kebab Samosa

Ingredients:

  • 5-6 anjeer (dried figs), soaked, drained and chopped
  • 1 cup yam (jimikand), boiled and mashed
  • ½ tsp green chillies, chopped
  • ¼ inch piece of ginger, peeled and finely chopped
  • ½ onion, small, finely chopped
  • Few coriander leaves, chopped
  • ½ tsp chaat masala powder 
  • ½ tbsp paneer (cottage cheese), grated
  • 1 tbsp hung curd
  • 1 tbsp cashew nut paste 
  • 4 tbsp besan/chickpea flour 
  • 1 tsp yellow chili powder
  • ½ tsp garam masala
  • 1 tbsp oil 
  • 8 samosa patti/spring roll patti
  • Salt as per taste
 

Preparation:

  • Mix the curd, jimikand, cashew nut paste, besan, salt, yellow chili powder, garam masala and coriander leaves in a bowl. Add little water if required and mix to make a thick batter.
  • Mix the figs, green chillies, onions, ginger, chaat masala powder and salt. 
  • Take a portion of the jimikand mixture and stuff one to two teaspoon of the fig mixture in the middle. Shape into a round patty.
  • Heat oil in a non-stick pan and gently slide the kebabs and fry until golden brown. Remove and transfer to a serving plate.
  • Stuff the kebabs in a samosa patty/spring roll patty and fold into a triangle shape. Seal the edges. 
  • Arrange the samosas on a baking tray. Start the oven at 180°C. Bake it in the oven until cooked from both the sides.

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