Anjeer Kebab
Sweet and savory vegetarian kebabs made from dried figs, potatoes, and paneer. These melt-in-your-mouth patties are delicately spiced and shallow-fried to a perfect golden brown, making for an elegant Mughlai appetizer.
For 4 servings
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.
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.
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.
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.
Serve
- Serve the Anjeer Kebabs hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are completely cool and dry. A warm or watery mash will make the kebabs fall apart during frying.
- 2Squeeze all water from the soaked figs before grinding to prevent the mixture from becoming too wet.
- 3If the mixture feels too sticky, add another tablespoon of breadcrumbs or roasted gram flour (besan).
- 4Fry on medium heat to ensure the kebabs cook evenly from the inside out. High heat will burn the outside while the inside remains raw.
- 5These kebabs are delicate. Handle them gently, especially when flipping.
- 6You can shape the kebabs ahead of time and refrigerate them on a parchment-lined tray for up to 4 hours before frying.
Adapt it for your goals.
Nutty Addition
Add 2 tablespoons of finely chopped walnuts or almonds to the kebab mixture for extra texture and richness.
Healthier VersionHealthier Version
To bake, preheat oven to 200°C (400°F). Place kebabs on a greased baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway. For air frying, cook at 180°C (350°F) for 10-12 minutes, flipping once.
Vegan Anjeer KebabVegan Anjeer Kebab
Replace paneer with an equal amount of crumbled firm tofu (press out excess water first) and ensure your breadcrumbs are vegan.
Gluten Free OptionGluten-Free Option
Use gluten-free breadcrumbs or 1/4 cup of roasted gram flour (besan) as a binding agent instead of regular breadcrumbs.
Why this is on our healthy list.
Rich in Dietary Fiber
Dried figs (anjeer) are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Good Source of Protein
Paneer provides a significant amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from potatoes offer a steady release of energy, making these kebabs a satisfying and energizing snack.
Packed with Minerals
Figs are a natural source of important minerals like potassium, which helps regulate blood pressure, and calcium, which is vital for bone health.
Frequently asked questions
One serving of Anjeer Kebab (2 pieces) contains approximately 330-360 calories. This is an estimate and can vary based on the size of the potatoes and the amount of oil absorbed during frying.