Veg Burger With French Fries | Majha Kitchen | Sanjeev Kapoor Khazana

With the yummy mixed vegetable patty and mint mayo spread this burger is as good as one from a fast food restaurant. With crispy fries too!

VEG BURGER

Ingredients

3 medium potatoes, boiled, peeled and grated
1 medium carrot, peeled and grated
2 tablespoons green peas, boiled and crushed
4 burger buns
Oil for deep-frying and greasing
2 green chillies, finely chopped
½ inch ginger, finely chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
Salt to taste
3 tablespoons cornflour
1 cup dried breadcrumbs
¼ cup mayonnaise
1 tablespoon mint-coriander chutney
A pinch of chaat masala
6-8 iceberg lettuce leaves
2 medium tomatoes, cut into roundels
4 cheese slices
Tomato ketchup for serving

Method

1. Heat sufficient oil in a kadai.
2. Mix together potatoes, carrot, green peas, green chillies, ginger, chilli powder, coriander powder and salt in a bowl and mix. Add 1½ tablespoons cornflour and mix well.
3. Take remaining cornflour in another bowl. Add some water and mix well to make a semi-thick slurry.
4. Take breadcrumbs on a plate.
5. Grease your palms with some oil, divide the potato mixture into large equal portions and shape into tikkis.
6. Dip each tikki in slurry and coat with breadcrumbs.
7. Deep-fry the tikkis in hot oil on high heat till golden brown and crisp. Drain on absorbent paper.
8. To prepare mint mayonnaise, mix together mayonnaise, mint-coriander chutney, salt and chaat masala in a bowl.
9. Halve burger buns horizontally and spread some mint mayonnaise on the base.
10. Place few torn iceberg lettuce leaves, 1 tikki, 2-3 tomato slices and a cheese slice on top of each prepared base buns. Put a dollop of mint mayonnaise on top and cover with remaining buns.
11. Serve immediately with French fries and tomato ketchup.

FRENCH FRIES
Ingredients

4 medium non-starchy potatoes, peeled
Salt to taste
Oil for deep-frying

Method

1. Boil sufficient water in a deep non-stick pan.
2. Thickly slice and cut potatoes into fingers.
3. Add salt to boiling water and potato fingers and boil till potatoes for 5-7 minutes. Drain on absorbent paper and pat dry.
4. Transfer the potato fingers in a zip-lock bag and freeze for 8-10 hours.
5. Heat sufficient oil in a kadai and deep-fry till golden and crisp. Drain on absorbent paper.
6. Sprinkle some salt on top and mix well.
7. Serve hot with Veg burger.


Click to Subscribe: http://bit.ly/1h0pGXf
Cookware by : http://www.wonderchef.in
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor