Food
Anjeer Kebab Samosa
By Chef Ranveer Brar, 12 May, 2015
Ingredients:
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5-6 anjeer (dried figs), soaked, drained and chopped
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1 cup yam (jimikand), boiled and mashed
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½ tsp green chillies, chopped
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¼ inch piece of ginger, peeled and finely chopped
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½ onion, small, finely chopped
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Few coriander leaves, chopped
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½ tsp chaat masala powder
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½ tbsp paneer (cottage cheese), grated
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1 tbsp hung curd
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1 tbsp cashew nut paste
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4 tbsp besan/chickpea flour
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1 tsp yellow chili powder
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½ tsp garam masala
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1 tbsp oil
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8 samosa patti/spring roll patti
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Salt as per taste
Preparation:
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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.
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Mix the figs, green chillies, onions, ginger, chaat masala powder and salt.
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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.
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Heat oil in a non-stick pan and gently slide the kebabs and fry until golden brown. Remove and transfer to a serving plate.
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Stuff the kebabs in a samosa patty/spring roll patty and fold into a triangle shape. Seal the edges.
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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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