Wild fig kebabs

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Preparation info

  • Difficulty

    Easy

  • Makes

    15

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In India, wild figs are used for this recipe, Goolar Kabab, but when these are not available dried ones can be used instead. Split Bengal gram and figs are ground together and combined with fresh root ginger, garlic, chillies and garam masala to produce these wonderfully fragrant kebabs.

Ingredients

  • 250 g/9 oz/ cups dried figs, chopped
  • 250 g/9 oz/ cups split Bengal gram (channa dhal or skinless split chickpeas)
  • 5 ml/1 tsp salt, or to taste
  • 2.5 cm/1 in piece of fresh root ginger, chopped
  • 2 large garlic cloves, chopped
  • 1 small onion, chopped
  • 2.5 ml/½ tsp ground turmeric
  • 1 fresh green chilli, chopped (deseeded if preferred)
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp ground cumin
  • 2.5 ml/½ tsp garam masala
  • juice of 1 lemon
  • sunflower oil, for shallow-frying
  • fresh coriander (cilantro) sprigs, to garnish
  • chutney, to serve

Method

  1. Put the figs, split Bengal gram, salt, ginger, garlic and onion into a pan and add 425ml/14fl oz/1 ¾ cups water. Bring it to the boil, reduce the heat to low and simmer, uncovered, for 25–30 minutes until the water has been absorbed.

  2. Cool slightly, then add the turmeric, green chilli, chilli powder, cumin, garam masala and lemon juice.

  3. Blend the ingredients in a food processor until they are finely chopped and well combined. Transfer to a mixing bowl, cover with clear film (plastic wrap) and chill in the refrigerator for 1 hour.

  4. Shape the mixture into 15 equal balls and flatten each one into a neat, round cake.

  5. Heat the oil in a large frying pan over medium heat and fry the kebabs in batches on low/medium heat for about 2 minutes on each side, until they are a rich brown colour on both sides.

  6. Drain on kitchen paper, garnish with coriander and serve with chutney.

Per portion Energy 139kcal/585kJ; Protein 5.2g; Carbohydrate 21.1g, of which sugars 10.7g; Fat 4.4g, of which saturates 0.5g; Cholesterol 0mg; Calcium 59mg; Fibre 2.5g; Sodium 17mg.