For The Cutlets1 1/4 cups grated paneer (cottage cheese)
1/2 cup curds
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
3/4 tsp ginger paste
1/2 tsp garlic paste
1 tsp besan
3/4 tsp chaat masala
1/2 tsp kasuri methi
3/4 tsp garam masala and salt to taste
1 tbsp oil
2 tbsp chopped onions
2 tbsp chopped capsicum
3/4 cup bread crumbs
For The Mint Chutney:
1 cup chopped mint leaves
1/2 cup chopped coriander
1 cup roughly chopped onions
1 tbsp lemon juice
1/2 tbsp sugar
2 green chillies , roughly chopped
1/2 tsp roughly chopped ginger
salt to taste
To Be Mixed For The Minty-mayo Spread1/2 cup mayonnaise
1/3 cup mint chutney , recipe above
To Be Mixed Into A Salad1/4 cup capsicum , cut into juliennes
1/4 cup shredded cabbage
1/4 cup thinly sliced onions
1/4 cup finely chopped spring onions greens
1/4 cup carrot juliennes
1 tsp chaat masala
Other Ingredients4 burger buns
4 tsp melted butter
4 cheese slices
4 lettuce leaves
1/2 cup chopped coriander
1 cup roughly chopped onions
1 tbsp lemon juice
1/2 tbsp sugar
2 green chillies , roughly chopped
1/2 tsp roughly chopped ginger
salt to taste
To Be Mixed For The Minty-mayo Spread1/2 cup mayonnaise
1/3 cup mint chutney , recipe above
To Be Mixed Into A Salad1/4 cup capsicum , cut into juliennes
1/4 cup shredded cabbage
1/4 cup thinly sliced onions
1/4 cup finely chopped spring onions greens
1/4 cup carrot juliennes
1 tsp chaat masala
Other Ingredients4 burger buns
4 tsp melted butter
4 cheese slices
4 lettuce leaves
Method :
For the cutlets:
Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
Add the paneer, mix well and keep aside to marinate for 15 minutes.
Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it.
Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with masala french fries.
For the cutlets:
Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
Add the paneer, mix well and keep aside to marinate for 15 minutes.
Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it.
Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with masala french fries.
tip:
To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.
To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.
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