Crispy Veggie Burger Recipe | Home Made Veg Burger Patty | बाज़ार जैसा वेज बर्गर | Chef Sanjyot Keer
Full written recipe for Crispy veggie burger
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 8 crispy veggie patties
Veggie patty mixture
Ingredients:
• Poha (rice flakes) 1/3rd cup
• Oil 1 tsp
• Butter 1 tbsp
• Pyaaz (onions) ½ medium sized (chopped)
• Garlic 1 tbsp (chopped)
• Farsi (french beans) 1/3rd cup (chopped)
• Gajar (carrots) 1/3rd cup (chopped)
• Hare matar (green peas) 1/3rd cup (boiled)
• Hari mirchi (green chillies) 1-2 nos. (finely chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Lal mirch (red chilli) powder 1 tsp
3. Aamchur (dry mango) powder 2 tsp
4. Jeera (cumin) powder 1 tsp
5. A pinch of garam masala
• Uble hue aloo (boiled potatoes) 5-6 medium sized
• Salt to taste
• A handful of fresh coriander leaves
Method:
• You can start by first soaking the poha, to that, take the poha (rice flakes) in a strainer, rinse with fresh water and let it rest for couple of minutes. Once it's soaked, mash it & keep it aside to be used later.
• Now, set a pan on medium heat, add oil & butter, let the butter melt & further add onions, & garlic, stir & cook on medium high flame until the onions turn translucent.
• Now, add the french beans, carrots, boiled green peas & green chillies, stir & cook on high flame for 2-3 minutes.
• Now, low down the heat & add the powdered spices, stir well, further grate & add the boiled potatoes & salt to taste, cook on medium high flame while mixing & mashing the potatoes.
• Further add the soaked & mashed poha & freshly chopped coriander leaves. Use a potato masher to lightly mash & combine the mixture well.
• Further switch off the flame & remove the mixture in a bowl & allow it cool down to room temperature. Once it cools down, cover with a cling wrap & refrigerate for 12-15 minutes.
• Keep it in the refrigerator to shape the patties.
For making the crispy veggie patty
Ingredients:
• Maida (refined flour) 1 cup
• Corn flour ½ cup
• Salt to taste
• Cold water as required
• Oil 1 tbsp
• Bread crumbs as required
• Veggie patty mixture
• Oil for frying
Method:
• Start from making the batter, take a big size mixing bowl, add maida, cornflour & salt, mix well & add cold water as required & oil, whisk well to make a semi thick lump free batter.
• Further take a wide bowl, add bread crumbs as required to coat the tikki, season the bread crumbs with salt & black pepper.
• Now, take the cooled veggie patty mixture, take a spoonful of mixture & shape it like a ball, further press it shape to make like a tikki, make sure the size of the tikki should be little smaller than your burger buns.
• Further, dip & coat the shaped tikki in the batter & immediately coat it with the seasoned breadcrumbs. Shape & coat all the patties in same way.
• Set oil for frying on medium heat, deep fry the coated tikki in hot oil on medium flame until its crisp & golden brown in colour.
• Your crispy veggie patty is ready.
Assembly:
Ingredients:
• Butter for toasting the burger buns
• Burger buns as required
• Mayonnaise
• Fresh lettuce
• Crispy veggie patty
Method:
• Set a pan on medium heat, add little butter and toast the burger buns facing on the inside until its toasted well and golden brown in colour.
• Place the top bun first, apply little mayonnaise, further add the shredded lettuce, place the crispy veggie patty and now place the bottom bun, turn upside down and your crispy veggie burger is ready.
• You can tweak the addition of the ingredients as per your preference. Consume it quickly to enjoy the crispy veggie burger.
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THE ultimate creamy garlic potato and leek soup recipe
Learn how to make this quick, easy and delicious creamy garlic buttery potato and leek soup. Along with this soup recipe is a bacon, apple and crispy sage crust to be used as a topping for the soup and both of these together create the perfect combination and flavour friendship.
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Serves - 4
Ingredients -
Potato & Leek Soup -
3 Tbsp (42g) - Clarified Butter or Regular Unsalted Butter
4 - Large Leeks, Roughly Chopped
3 - Garlic Cloves, Roughly Chopped
4 - Small Potatoes, Cubed
1 Litre (4 Cups) - Vegetable or Chicken Stock
180ml (3/4 Cup) - Thickened or Whipping Cream
Seasoning To Taste
Bacon, Apple & Crispy Sage -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
120g (4.2oz) - Streaky Bacon, Large Diced
1 - Apple, Peeled & Small Diced (I Used Royal Gala)
12g (0.4oz) - Fresh Sage, Roughly Chopped or Left Whole
Seasoning To Taste
Toasted Bread To Serve
Recipe Notes -
If you can't consume dairy or want to make this vegan friendly, substitute the butter for olive oil and the thickened cream for soy milk or oat milk.
Candied Apple Skins -
1 - Apple, Skins Only
2 Parts Sugar
1 Parts Water
#creamygarlic #leek and potato soup #potato leek soup recipe
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克（1/4茶勺）
面粉 150克（1大杯）
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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Crispy Roasted Baby Potatoes Recipe with Rosemary and Garlic
Crispy Roasted Baby Potatoes Recipe
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Roasted baby potatoes with crispy exterior, soft and fluffy inside is a great side dish that goes well with pretty much any meal. Perfect as an easy weeknight dinner or a perfect Sunday roast.
Crispy rosemary roasted baby potato is one of the incredibly easy and versatile dishes that can be made with any seasonings and herbs available in your pantry. It tastes utterly delicious with just salt and pepper as long as it is crispy. This roasted baby potatoes is one such dish where the leftovers can be repurposed into a fabulous dish or use up in a variety of regular meals such as wraps, patties, frittatas, chaats.
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Chickpea Flour Pizza (Gluten free & Healthy)
Gluten free Healthy Chickpea Flour Pizza - Quick and easy pizza recipe that can be ready in as little as 15 minutes!
I'm showing you how to make two different variations - a vegetarian pizza and a tuna pizza!
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