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Main Ingredients | Brown burger buns, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 8 mini brown burger buns
- 4 medium potatoes, boiled, peeled and grated
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¾ teaspoon dried mango powder (amchur)
- 1 tablespoon chopped fresh coriander leaves
- 2 green chillies, finely chopped
- 2 teaspoons roasted and crushed pomegranate seeds
- Salt to taste
- 2 teaspoons refined flour (maida)
- Oil for greasing and shallow-frying
- Butter as required
- Green chutney as required
- 2 medium tomatoes, sliced
- 2 medium onions, sliced
Method
- Mix together potatoes, chilli powder, turmeric powder, dried mango powder, coriander powder, green chillies, crushed pomegranate seeds, salt and refined flour.
- Grease your palms with some oil and divide the mixture into equal portions and shape into tikkis.
- Heat some butter in a non-stick pan. Slit the buns horizontally and roast till lightly browned. Remove from heat and set aside.
- Heat some oil in the same pan. Place the tikkis in it and shallow-fry till evenly cooked and golden brown from both the sides.
- Apply some butter and some green chutney on the roasted bun halves.
- Place a tomato slice on each base half. Top with a tikki and an onion slice and cover with the remaining halves. Secure with a toothpick.
- Serve immediately with tomato ketchup and wafers.
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