Aloo Tikki Burger by Tarla Dalal
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Even international food chains are introducing a touch of Indian magic in their burgers and pizzas, because of the tongue-tickling taste and rich texture that they give.
This Aloo Tikki Burger is a perfect example. It brings into burgers the unbridled fun of Indian food. Aloo Tikki made of potatoes perked up with tongue-tickling spices and spice mixes like chaat masala makes a wonderful patty for burgers.
Recipe Description for Aloo Tikki Burger
- Combine the plain flour and ¾ cup of water in a deep bowl and whisk well. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green peas and sauté on a medium flame for 1 minute.
- Add all the other remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while mashing it occasionaly.
- Divide the mixture into 6 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness tikki.
- Dip each tikki in the maida- water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
- Heat the oil in a deep non-stick pan and deep-fry each tikki till it turns golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
- Cut each burger bun horizontally into two.
- Apply 1 tsp of butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle).
- Place 2 cooked burger bun halves on a clean, dry surface.
- Spread a little of the prepared spread on each halve and spread it evenly.
- Put ¼ cup of lettuce on the lower burger bun halve.
- Put an aloo tikki on it, 1 cheese slice, 2 tomato slices, 2 onion slices and finally sprinkle a little salt and pepper evenly over it.
- Cover with an upper halve of the burger bun with the buttered–spread side facing downwards and press it lightly.
- Repeat steps 3 to 7 to make 5 more burgers.
- Serve immediately.
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