Anjeer Kebab Samosa
A refreshing, fruitilicious recipe will surely win hearts of everyone.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

15 Min




  • 5 to 6 samosa sheets
  • oil
  • 1 tbsp oil
  • 4 to 5 shallots chopped
  • 1 tbsp chopped ginger
  • 1 green chilli chopped
  • 1 red chilli chopped
  • 100 gm cottage grated cheese
  • 100 gm yam boiled and grated
  • 4 to 5 Figs dried
  • 1½ tbsp cashew nut paste
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • salt
  • Few chopped coriander leaves
  • 1 cup yellow split peas boiled
  • Few chopped coriander leaves
  • Figs dried
  • Coriander sprigs


  1. 1

    Heat oil in a pan. Add chopped shallots ginger, green and red chillies, grated cottage cheese, grated boiled yam, soaked and chopped dry figs, cashew nut paste, red chilli powder, coriander powder, cumin powder, chaat masala, and salt. Mix and cook for 10 min on a low flame. Transfer the kebab mixture to a plate and add chopped coriander leaves. Refrigerate the kebab mixture. Place a small portion of the kebab mixture on the samosa sheet and wrap it to a form samosa. Make other samosas. Arrange samosas on a silicone sheet and brush them with oil. Bake samosas in an oven at 220 C. For salad, combine boiled yellow splits peas, chopped coriander leaves, and hung curd in a bowl. Serve samosas with salad. Garnish with dry figs and coriander sprigs.

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