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Preparation Time : 20
Cook Time : 25
Total Time : 45
For the patty: 1/2 cup paneer, crumbled 1/2 cup sweet corn kernels, boiled and coarsely crushed 2 tbsp coriander, chopped 1 1/2 tbsp green chillies, finely chopped 2 tbsp bread crumbs 1 tbsp cornflour Salt to taste 1/2 cup plain flour (maida) dissolved in 3/4 cup water Bread crumbs for rolling Oil for deep-frying Other ingredients: 2 burger buns Butter for brushing 2 tbsp mayonnaise 2 iceberg lettuce 4 tomato slices 4 onion slices Salt and freshly ground black peppercorns to taste
For the patty: 1. Combine all the ingredients in a bowl and mix well. 2. Divide the mixture into two equal portions and shape each portion into a 75 mm. (3") diameter patty. 3. Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides. 4. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside. How to proceed: 1. Cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. 2. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves. 3. Place an iceburg lettuce, 1 patty, 2 tomato slices and 2 onion slices and sprinkle a little salt and pepper over it. 4. Cover with an upper half of the bun and press it lightly. 5. Repeat steps 3 to 5 to make 1 more burger. 6. Serve immediately with sauce & green chutny.
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