Ingredients

• 
  Flat meatballs
• 280 g of mixed beef and pork
• 1 pinch of Salt
• 1 pinch of Pepper
• 1 pinch of Garlic powder
• half pinches of Mace
• 2 tablespoons of breadcrumbs
• 2 eggs
• 30 g of cheese
• 
  Paratha
• 200 g of flour
• 5 g of salt
• 110 g of warm water
• 5 g of oil
• 
  Sweet potato chips
• 1 large sweet potato
• 
  Sauce
• 1 tablespoons of Mayo
• 20 g of cream cheese
• 1 teaspoon of barbecue sauce
• 1 pinch of dried fenugreek leaves

Preparation

• Flat meatballs

• Get 280 g of mixed beef and pork (2/3 beef, 1/3 pork)
• Add 1 pinch of Salt, 1 pinch of Pepper, 1 pinch of Garlic powder, and half pinches of Mace
• Mix, form a ball, and let it rest in the fridge for at least 2 hours
• Add 2 tablespoons of breadcrumbs, and 2 eggs
• Mix for at least 2 mins, all the eggs should be incorporated and the mix should become a bit elastic
• Chop 30 g of cheese (dry mozzarella for me) in small cubes and mix with the meat
• Divide into [2] portions and create [2] disks of about 3 cm tall
• In a flat pan, add a bit of oil and bring it to high temperature
• Place the patties and let them cook 3 minutes from one side. After the first minute, cover with a lid
• After 3 minutes, drip a bit of oil on the top, turn and continue cooking the other side for another 3 minutes
• Turn off the heat, and let them stay 5 mins with the lid on

• Paratha

• Get 200 g of flour, mix it with 5 g of salt, add 110 g of warm water and mix
• Add 5 g of oil and continue mixing for 2 minutes
• Let it rest 20 minutes
• Roll them very thin and long, then brush some melted ghee (clarified butter) over
• Fold together the dough on the short side, create a loose string, then roll it in a spiral
• Compact it well, then flatten it with your hands and cover with plastic. Then add a weight over it and keep it for at least 30 mins
• Heat a pan with some ghee and cook the parathas until fully cooked through (about 4 mins per side), change the cooking side at least a couple of times

• Sweet potato chips

• Get 1 large sweet potato, possibly cylindrical
• Wash it well, keep the skin, and slice it over a mandolin
• Put the slices on a plate and sprinkle a bit of water. Microwave at 750w for 1 minute
• Place them on a kitchen towel, without overlapping, and let them dry out for at least 1 hour
• Get a pan with 1 cm of frying oil, bring it to 180 °C and fry them for about 4 minutes
• Drain and sprinkle with only salt

• Sauce

• Mix 1 tablespoons of Mayo with 20 g of cream cheese and 1 teaspoon of barbecue sauce, add 1 pinch of dried fenugreek leaves. Mix well
• Sprinkle some dried fenugreek leaves ( Kasoori methi) over the Parathas
• Then add the meatball patties over, cover with chopped lettuce and add the sauce

Video