Veg Burger

材料(1 veg burger分)

• 2 Whole wheat burger buns (use atta buns for added fiber)
• 1/2 cup Boiled potatoes (peeled and mashed (aloo))
• 1/2 cup Boiled mixed vegetables (carrots, peas, beans finely chopped)
• 1/4 cup Cooked chickpeas (chana, mashed)
• 1 small Onion (finely chopped (pyaaz))
• 1 Green chili (finely chopped (hari mirch), optional for kids) - オプション
• 1 tsp Ginger-garlic paste (adrak-lahsun)
• 1/2 tsp Garam masala
• to taste Salt
• 2 tbsp Whole wheat flour (for binding)
• 1 tbsp Olive oil (or any neutral oil for shallow frying)
• 2 Lettuce leaves (washed and crisp) - オプション
• 4 Tomato slices (fresh) - オプション
• 2 tbsp Low-fat yogurt dip or mint chutney (for spreading) - オプション

作り方

1. 1

   In a mixing bowl, combine mashed potatoes, mixed vegetables, and cooked chickpeas. Add chopped onion, green chili, ginger-garlic paste, garam masala, and salt. Mix well to form a uniform mixture.

   5 minutes

   Mash all ingredients thoroughly for a smooth, cohesive patty.

2. 2

   Add whole wheat flour gradually to the mixture for binding. Knead gently until the mixture holds together. Divide into two equal portions and shape into round, flat burger patties.

   5 minutes

   If the mixture feels too sticky, add a little more flour.

3. 3

   Heat a non-stick tawa or skillet on medium flame. Add half the oil and cook the patties on both sides until golden brown and crisp, about 3-4 minutes per side. Alternatively, bake in a preheated oven at 200°C for 15 minutes, flipping halfway.

   8 minutes

   Shallow frying with minimal oil keeps the patties crisp yet healthy.

4. 4

   Warm the whole wheat burger buns lightly on the tawa or oven. Slice them horizontally.

   2 minutes

   Warming buns enhances their flavor and texture.