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.
Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (Diwali) festival time. It has long been the tradition at most…
