Anjeer Kebab with Pudhina Chutney

Instructions

1. 1

   Prepare Figs and Potatoes

   • Rinse the dried figs and soak them in 1 cup of warm water for 30-40 minutes until they are soft and plump.
   • While the figs soak, boil the potatoes until tender. Peel and mash them in a large bowl, ensuring the mash is dry and free of lumps. Let it cool completely.
   • Drain the soaked figs thoroughly, squeezing out any excess water. Grind them into a coarse paste in a blender without adding any extra water.
2. 2

   Create the Kebab Mixture

   • To the bowl of cooled mashed potatoes, add the ground fig paste, crumbled paneer, ginger-garlic paste, chopped green chilies, and cilantro.
   • Add the dry spices: garam masala, chaat masala, cumin powder, and salt.
   • Incorporate 1/4 cup of breadcrumbs into the mixture. This will act as a binder and absorb any excess moisture.
   • Gently mix all ingredients with your hands to form a firm, non-sticky dough. Do not over-knead.
3. 3

   Shape and Coat the Kebabs

   • Lightly grease your palms with oil to prevent the mixture from sticking.
   • Divide the mixture into 8 equal portions. Roll each portion into a smooth ball.
   • Gently flatten each ball into a round patty, about 1/2-inch thick. Ensure the edges are smooth.
   • If using, press a cashew half into the center of each kebab for garnish.
   • Spread the remaining 1/4 cup of breadcrumbs on a plate and carefully coat each kebab on all sides. This creates a crispy exterior.
4. 4

   Shallow-Fry the Kebabs

   • Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
   • Fry for 3-5 minutes on the first side, or until it turns a deep golden brown and crisp.
   • Gently flip the kebabs with a spatula and fry the other side for another 3-5 minutes until equally golden and cooked through.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to drain excess oil. Repeat the process for the remaining kebabs.
5. 5

   Serve

   • Serve the Anjeer Kebabs hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.