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Main Ingredients | Moth sprouts, Burger buns |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1½ cups moth sprouts (matki)
- 4 burger buns
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- A pinch of asafoetida
- 6-8 curry leaves
- 2 medium onion, finely chopped + for garnish
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- 1 tablespoon goda masala powder
- Salt to taste
- Farsan for garnish
- Coriander sprig for garnish
Method
- Preheat the oven at 180˚C.
- Cut the top of the burger buns, hollow the middle and remove most of the crumbs to make a cavity in the center. Reserve the top and set aside.
- Place on a baking tray and bake for 10 minutes.
- For misal, heat oil in a non-stick pan, add mustard seeds, let them splutter. Add a pinch of asafoetida, curry leaves, onions and sauté well. Cook till golden brown, sautéing occasionally.
- Add 1 tablespoon ginger-garlic paste, sauté well and cook for 1 minute. Add moth sprouts, turmeric powder, red chilli powder, goda masala powder, mix well.
- Add 4 cups of water, mix well and cook for 8-10 minutes. Add salt, mix well. Cover and cook for 8-10 minutes. Take it off the heat.
- Add portions of the prepared mixture into the hollow baked burger buns, add chopped onion, top it up with farsan and garnish with a sprig of coriander. Serve hot.
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