Lentil and sweet potato kabab with eggplant and plum sauce

“ A scrumptious appetizer prepared from lentil and sweet potato served with our signature dip”

Ingredients:

For kabab:

-Lentil’s paste( prepared from soaked lentils and milk) (1/2 cup)

-Sweet potato mash(1/2 cup)

-Ginger garlic paste( 2 tbsp)

-Green chilly paste(1 tbsp)

-Fried onions(3 tbsp)

-Dried rose petals(3 tbsp)

-Fresh mint leaves(1/2 cup)

-Zaatar powder( 2 tbsp)

-Cumin coriander powder( 1 tsp)

-Chat masala(1 tsp)

-Cashew powder( 3 tbsp)

-Thick curd or yogurt( 1.5 tbsp)

-Salt to taste

-ghee (1.5 tbsp)

-Gram flour/besan batter

-Breadcrumbs for coating(1 cup)

-Oil for frying

For sauce:

-Roasted and peeled eggplant(3 tbsp)

-Plum juice reduction(3 tbsp)

-Cheese spread(3 tbsp)

-Thick yogurt( 2 tbsp)

-Tobasco sauce( ¼ tsp)

-Salt to taste

-Lemon juice( one tbsp)

For garnishing:

-Parsley sprigs

Method of kabab:

*Combine sweet potato and lentil mash in one mixing bowl.

*Add ginger garlic and chilly paste. Add rose petals, fried onions. Add cumin coriander powder, zaatar powder, chat masala, cashew powder, thick curd, mint leaves and salt as required. Add ghee to it. Prepare thick and pliable stuffing for kabab.

*Make small kabab. And dip them into gram flour batter and roll them on breadcrums. Repeat the process two times to bring the perfect texture of kabab.

*Deep fry them till golden brown and crispy. Shift them on a tray lined with absorbent papers.

Method of sauce:

*Combine all the aforementioned ingredients required to prepare a sauce. Keep in refrigerator to serve it chilled with hot appetizer.