Ingredients
Burger buns
Round thin slices of tomato, onion and capsicum.
Tomato Ketchup
Hari chutney
Cheese slices
Butter
Breadcrumbs
Potato chips
For tikki
Paneer of 250ml milk
5-6 aloo boiled and grated
1 onion finely chopped
2 cloves of lahsun grated
1/2 inch piece of adrak grated
1 tablespoon oil
1/2 teaspoon jeera
1 tomato finely chopped
1/4 cup frozen peas
2 tablespoon very finely chopped beetroot
2 tablespoon very finely chopped gajar
2 tablespoon very finely chopped capsicum
Handful of finely chopped hara dhania
1/4 teaspoon haldi
1/2 teaspoon lal mirch powder
1/2 teaspoon dhania powder
1/2 teaspoon bhuna jeera powder
Salt to taste
Process
Heat oil in a non-stick pan.
Add jeera and allow it to splutter.
Add finely chopped onion, adrak and lahsun.
Fry till it is translucent.
Add tomatoes and cook till it is soft.
Now sprinkle haldi, lal mirch, jeera powder, dhania powder and salt.
Add frozen peas, beetroot, gajar, capsicum and hara dhania.
Add crumbled paneer.
Fry well for a minute and allow it to cool.
In a bowl, mix grated potatoes and masala prepared above.
Make thick tikkis of the diameter of the burger buns.
Coat the tikkis with breadcrumbs and refrigerate for an hour.
Heat 2 tablespoon oil in a non-stick pan.
Fry the tikkis on medium flame till it’s crispy and golden in colour on both sides.
Assembly
Cut the burger buns into half.
Smear butter on both parts of the buns liberally.
One side apply tomato ketchup and on the other side apply hari chutney.
On the lower half, keep the veg tikki and place a cheese slice on it.
Top it with a layer of slices of tomato, onion and capsicum.
Cover it with the other half of bun.
Seal the burger with a toothpick in the center (optional).
Enjoy veg burger with crunchy potato chips, hot tomato soup, tomato ketchup and hari chutney!