IDLI BURGER
INGREDIENTS
Idlis / 1 day old idlis would also do
|
6 nos
|
BURGER
PATTY
|
|
Boiled and mashed potatoes
|
4 large
|
Grated carrots
|
¼ cup
|
Minced onion
|
1 no small
|
Shredded cabbage
|
½ cup
|
Ginger
|
2 inch piece
|
Garlic
|
4 – 5 cloves
|
Green chillies
|
4 nos
|
Lime juice
|
1 lime
|
Salt
|
T.T.
|
Bread crumbs
|
As required
|
Corn flour
|
As required
|
Oil
|
To shallow fry
|
Coriander leaves chopped
|
5 – 6 sprigs
|
OTHER
INGREDIENTS
|
|
Lettuce / salad leaves
|
6 – 7 leaves
|
Cucumber slices
|
1 cucumber
|
Tomato slices
|
2 tomatoes
|
Tomato ketchup
|
2 – 3 tbsp
|
Butter
|
2 – 3 tbsp
|
Coriander mint chutney
|
3 – 4 tbsp
|
Tooth picks
|
6 nos
|
METHOD:
BURGER PATTY
1.
Grind the ginger, garlic and green chillies to
form a coarse paste.
2.
Excluding the cornflour mix up all the other
ingredients. Mash them well.
3.
Add only as much breadcrumbs as needed for the
patties to retain their shape.
4.
Divide
into equal portions to make patties the size if an idli. Makes around 8 – 9 nos.Roll them in cornflour. Tap out the excess and
shallow fry till golden brown on both sides.
ASSEMBLING
5.
Cut the idli in half such that you get two even
sized discs.
6.
Butter the inner sides of the cut idli and apply
tomato ketchup to one half and coriander mint chutney to the other.
7.
On the lower half of the idli keep a salad leaf
and then put the patty.
8.
Keep a slice of tomato and cucumber on top.
9.
Cover the top with the other top half of the
idli and secure the entire thing with a toothpick.
10.
Serve with more ketchup and chutney and arrange
more slices of tomato and cucumber at the side.
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