Wild fig kebabs

Name: Wild fig kebabs
Yield: Makes 15
Cuisine: India
Ingredients: 250 g/9 oz/1½ cups dried figs, chopped; 250 g/9 oz/1½ cups split Bengal gram (channa dhal or skinless split chickpeas); 250 g/9 oz/1½ cups split Bengal gram (channa dhal or skinless split chickpeas); 5 ml/1 tsp salt, or to taste; 250 g/9 oz/1½ cups split Bengal gram (channa dhal or skinless split chickpeas); 2 large garlic cloves, chopped; 2.5 cm/1 in piece of fresh root ginger, chopped; fresh coriander (cilantro) sprigs, to garnish; fresh coriander (cilantro) sprigs, to garnish; chutney, to serve; 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

Preparation info

Makes
15

Difficulty
Easy

Appears in

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/1½ cups dried figs, chopped
250

Asia
India
Central India
Snack
Starter
Gluten-free
Vegan

Method

Put the figs, split Bengal gram, salt, ginger, garlic and onion into a pan and add 425ml/14fl oz/1