Tandoori lentil kebabs with pomegranate raita, masala flatbread, avocado & fried mushrooms
Ingredients
For the lentil kebabs:
150
g
Vantastic Minced Lentil
220
ml
vegetable stock
1
Knife tip(s)
onion, finely diced
2
Clove(s)
of garlic, finely chopped
1
pc
of ginger (approx. 2 cm), finely grated
2
tb
chickpea flour
2
tb
tandoori spice mix
1
ts
cumin, ground
1
ts
garam masala
0.5
ts
turmeric
0.5
ts
chilli powder (optional)
2
tb
lemon juice
2
tb
vegetable oil
salt & pepper to taste
wooden skewers (optional)
For the pomegranate raita:
200
g
unsweetened vegan yoghurt
0.5
pc
Pomegranate, seeds removed
0.5
pc
cucumber, finely diced
1
ts
cumin, roasted
0.5
ts
salt
0.5
ts
sugar
1
ts
lemon juice
Handful
fresh mint, chopped
For the masala flatbread:
250
g
flour (wheat or spelt)
1
ts
baking powder
0.5
ts
salt
1
ts
garam masala
1
ts
black cumin
2
tb
vegetable oil
120
ml
warm water
Also as a topping for the flatbread:
1
pc
ripe avocado, sliced or cubed
150
g
mixed mushrooms (e.g. button mushrooms, oyster mushrooms), sliced
Some
oil, salt & pepper
Gourmet deco twist - mint oil:
3
tb
neutral oil (e.g. rapeseed oil)
Handful
of fresh mint leaves
1
Pinch(es)
of salt
Preparation
lentil kebabs:
1. Pour hot vegetable stock over the lentil texturate, leave to soak for 10 minutes, then squeeze well.
2. Fry the onion, garlic and ginger in 1 tbsp oil until translucent.
3. Mix everything with the lentil texturate, chickpea flour, spices, lemon juice and 1 tbsp oil.
4. Flavour with salt & pepper. Leave the mixture to rest for 15 minutes.
5. Shape the mixture into kebabs and optionally thread onto wooden skewers.
6. Fry in a pan with a little oil until golden brown or bake in the oven at 200 °C (fan oven) for approx. 15 minutes, turning once.
pomegranate raita:
1. Mix the yoghurt with the cumin, salt, sugar and lemon juice.
2. Fold in the diced cucumber and pomegranate seeds.
3. Finish with mint and chill.
masala flatbread:
1. Mix the flour, baking powder, salt, garam masala and black cumin.
2. Add the oil and water and knead into a smooth dough. Leave to rest for 10 minutes.
3. Divide into 4 portions, roll out and fry in a hot pan without fat until golden brown on both sides.
prepare the mushrooms & avocado:
1. Sauté the mushrooms in a little oil, season with salt and pepper.
2. Peel the avocado, cut into slices or cubes and season lightly with salt.
make mint oil:
1. Finely puree the mint with the oil and a pinch of salt.
2. Strain through a fine sieve.
Dressing & serving:
1. Fill the masala flatbreads with raita, kebabs, avocado and fried mushrooms.
2. Drizzle with mint oil and garnish with fresh pomegranate seeds and mint.
3. Optional: A squeeze of lemon juice and a few leaves of fresh coriander for an extra fresh kick.
Tip:
1. Everything can also be served wonderfully as a bowl or finger food - for example the kebabs on small flatbreads with raita and avocado bites. TV chef Ben Faust says: Enjoy your meal!
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