Chinese Burger In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Mixed vegetable manchurian patty topped with crispy noodles, put into a burger bun. A twist to the traditional burger.

CHINESE BURGER

Ingredients

4 burger buns
1 teaspoon butter
3 tablespoons mayonnaise
1 teaspoon schezwan sauce
Few iceberg lettuce leaves
¼ cup fried noodles
Tikki
½ medium cabbage, finely chopped
½ cup finely chopped mixed capsicums (red, yellow and green)
Salt to taste
Black pepper powder to taste
A pinch of sugar
A pinch of dried ginger powder (saunth)
1 green chilli, finely chopped
1 tablespoon chopped fresh coriander leaves
1 tablespoon refined flour (maida)
1 tablespoon cornstarch
1 tablespoon schezwan sauce
Oil for shallow-frying
Sauce
1 tablespoon cornstarch
1 teaspoon soy sauce
2 teaspoons red chilli sauce
1 teaspoon oil
1 green chilli, finely chopped
2-3 tablespoons finely chopped cabbage
¼ teaspoon dried ginger powder (saunth)
Black pepper powder to taste
Salt to taste
A pinch of sugar
½ teaspoon vinegar
1 teaspoon chopped fresh coriander leaves

Method

1. To prepare tikki, mix together cabbage, mixed capsicums, salt, pepper powder, sugar, dried ginger powder, green chilli and coriander leaves in a bowl.
2. Add refined flour, cornstarch and 2-3 tablespoons water and mix. Add 1 tablespoon schezwan sauce and mix well.
3. Heat some oil in a non-stick pan.
4. Divide the vegetable mixture and shape into tikkis.
5. Place the tikkis in hot oil and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.
6. To prepare sauce, put ½ cup water in a bowl. Add cornstarch, soy sauce and chilli sauce and mix well.
7. Heat 1 teaspoon oil in another non-stick pan. Add green chilli and cabbage and sauté for 2 minutes.
8. Add dried ginger powder, pepper powder, salt and sugar, mix and cook for 1 minute. Add cornstarch mixture, mix continuously and cook till the mixture slightly thickens.
9. Add vinegar and mix. Add coriander leaves, mix and cook for 1 minute. Transfer in a bowl.
10. Halve the buns horizontally.
11. Heat butter in a non-stick tawa. Place the halved buns with cut side downwards and toast till slightly golden brown. Transfer on the worktop.
12. Mix together mayonnaise and schezwan sauce in a bowl.
13. To prepare one burger, apply some mayonnaise-schezwan sauce on the toasted side of the bas bun halve.
14. Place iceberg lettuce leaf and one tikki on top. Place on a serving plate.
15. Crush some noodles and put on top of the tikki, drizzle some prepared sauce and cover with the top bun with toasted side downwards.
16. Serve hot.

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Cuisine - Fusion

Course - starter

Dish - starter