Anjeer Kebab Samosa


• Anjeer (Dried Figs) - 5 to 6, soaked, drained, chopped
• 1 cup Yam/ jimikand, boiled, mashed
• Green Chillies - 1/2 tsp, chopped
• Ginger - 1/4 inch piece, peeled, finely chopped
• Onions - 1/2, small, finely chopped
• Coriander Leaves - few, chopped
• 1/2 tsp Chat Masala Powder
• Paneer - 1 tblsp, grated
• 1 tbsp Hung Curd
• 1 tbsp Cashew nut paste
• 4 tblsp Besan/ chickpea flour
• 1 tsp yellow chili powder
• ½ tsp Garam masala
• 1 tblsp Oil
• Salt as per taste
• Samosa patti/ spring roll patti- 8 no

• 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 mixtre and stuff 1 to 2 tsp of the fig mixture in the middle.
• Shape into a round patty.
• Heat oil in a nonstick pan and Gently slide the kebabs and fry until golden brown.
• Remove and transfer to a serving plate.
• Stuff the kebabs in samosa patty/spring roll patty and fold into triangle shape. Seal the edges. Dust the baking tray and arrange the samosas. St the oven at 180 degree Celsius.
• Bake it in the oven until cooked from both the sides.

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