Sunday, April 28, 2024
    ADVT 
    Appetisers

    Anjeer Kebab Samosa

    By Chef Ranveer Brar, 12 May, 2015 03:07 PM
    • 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.
    Prev Next