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.
Ingredients 2 slices of fresh and soft white sandwich bread 1 tablespoon of mint chutney Butter Grated Cheddar or Havarti Cheese 2 thinly cut circular slices of onion 4 to 5 slices of cucumber 2…
Ingredients 1 cup Drumstick flowers 1 cup Drumstick leaves 1½ cups Gram flour 2 Green chillies, finely chopped ¼ tsp Turmeric powder ¼ tsp Carom seeds A pinch of Soda bicarbonate 1 tbsp Ginger-Garlic paste Salt to taste
Ingredients 1 cup freshly packed cilantro leaves 1 cup freshly packed mint leaves 2-3 small Thai green chilies, roughly chopped 2 large garlic cloves, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 green…
