Aloo Tikki Burger

 Aloo tikki burger is Indian veg burger.. Crispy and spicy potato-peas patties sandwiched in burger buns with cheese slice, green chutney, sauces and veggies.. 

You can add any vegetables of your choice along with potato and peas to make it veg patties.. Here I have used green chutney, tomato ketchup and mustard sauce. You can skip green chutney and use egg or egg-less mayo instead.. So, lets get started with the recipe.

Servings : 4

Ingredients :

For Aloo Tikki :

• Potatoes - 2 large
• Peas - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Kashmiri Chili Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Cumin Powder - 1/4 tsp
• Pepper Powder - 1/4 tsp
• Ginger Garlic Paste - 1 tsp
• Salt to taste
• For slurry : 
• Maida - 2 tbsp
• Corn Flour - 1 tbsp
• Salt to taste
• Pepper Powder -1/4 tsp
• Water - 1/2 cup or as needed
• For Coating : 
• Bread Crumbs as needed

For Burger Assembling :

• Burger buns - 4
• Cheese slice - 4
• Green Chutney - 2 tbsp
• Tomato Ketchup - 2tbsp
• Mustard Sauce - 1 tbsp
• Onion - 1 medium sliced.
• Tomato - 1 medium sliced

Method : 

• Pressure cook potatoes and peas for 4-5 whistles. Set aside to cool down.

• Peel potatoes and mash or grate it. Slightly mash the green peas too. Add spice powders, ginger garlic paste and salt. Mix well. (if the mixture has excess moisture add 1 or 2 tbsp of bread crumbs)

• Prepare slurry in a deep plate and take bread crumbs in another deep plate.

• Prepare patties from aloo mixture and lightly coat with bread crumbs.

• Dip in the slurry to coat evenly and then coat with the bread crumbs. Press lightly for bread crumbs to stick to the patty well. Remove any excess.

• Shallow fry the tikki in oil until golden brown on both sides.

• Remove the tikki on tissue paper to remove excess oil. Toast the burger buns on tawa with butter.

• Spread 1/2 tbsp green chutney on bottom part of burger. Place cheese slice followed by aloo tikki.

• Spread 1/2 tbsp ketchup, 1/4 tbsp mustard sauce. And place onion and tomato slice. Cover with another burger bun.

• Serve aloo tikki burger immediately with your favorite dip and french fries.

Variation & Tips :

• You can use fresh or frozen green peas. If you have dried peas, soak for 8hours and pressure cook.
• If green chutney is not handy, spread your choice of sauces. 
• Alternatively you can mix 3 tbsp of mayonnaise and 1 tbsp of tomato ketchup to spread on burger buns.

Rice Kheer with Cahew-Almond Paste

Rice Kheer made from Jeera Samba Rice cooked in milk & Cashew-Almond paste. Jeera Samba Rice is fried in ghee and cooked. It is then added to boiling milk along with cashew-almond paste flavored with saffron and fried nuts. Jeera Samba rice gives nice aroma and flavor to the kheer. Cashew-Almond paste makes the kheer thick and creamy. Saffron for color and nuts for the crunch.

Ingredients :

• Jeera Samba Rice - 1 cup
• Water - 3 cups
• Milk - 4 cups
• Cashewnuts - 15
• Almonds - 30
• Sugar - 1 1/2 cup
• Ghee - 2 tbsp
• Chopped nuts - 1/4 cup
• Saffron - few strands
• Saffron Color a pinch (Optional)

Method :

• Wash jeera samba rice and soak them in water for 20 mins. Drain & Keep aside. Soak cashew nuts and almonds separately in hot water for 20 mins. 

• Peel the skin of almonds and take them in a mixer jar along with cashew nuts. Add little water and grind it to a fine paste.

• In a pressure cooker heat 2 tbsp ghee and fry drained jeera samba rice for 4-5 mins till aromatic. 

• Add 3 cups of hot water and stir. Close with the lid and pressure cook for 4-5 whistles or till rice is done. Open the lid once pressure subsides.

• In a non-stick thick bottom pan take 4 cups milk and let it come to a boil. Once it starts boiling add cooked rice and mix well.

• Add cashew-almond paste and allow it to come to a boil. 

• Add sugar and mix well. Add saffron strands and saffron color dissolved in water. 

• Mix well and simmer for few more mins till desired thickness is attained (Kheer will also thicken as it cools down). Check for sweetness and adjust. Fry chopped nuts (Cashews, almonds, pistas and raisins) in 2 tbsp ghee. Lastly add fried nuts to the kheer and mix.

• Serve the kheer hot or cold.

Egg Bonda

Boiled eggs are dipped in besan batter and deep fried. Egg Bonda are crispy from outside and soft eggy inside.

Ingredients:

• Eggs - 4
• Oil - 1 tbsp + for frying
• Water as needed
• For Batter :
• Besan - 1 cup
• Rice Flour - 1/3 cup
• Chili Powder - 1 tsp
• Jeera Powder - 1/2 tsp
• Salt to taste
• Hing/ Asafoetida a pinch
• Baking Soda a pinch

Method :

• Boil eggs with enough water for 10 mins. Let it cool and peel the skin. Cut them into half and keep aside.

• In a bowl take all the ingredients for batter. Mix well.

• Add 1 tbsp of hot oil. Mix well with out any lumps. 

• Add water and make a thick batter. Meanwhile heat oil in a kadai on medium flame.

• Take few eggs at a time. Dip them in the batter and slide in medium hot oil. Fry them till crispy.

• Serve warm with your favorite dip. 

Kala Chana Chaat/ Black Chickpea Chaat

Kala Chana Chaat is easy and quick recipe if the chutneys are in handy. It is a healthy snack loaded with boiled black chickepeas which is rich in proteins, veggies for the flavour, nuts and sev for the crunch. This chana chaat has spicy and tangy taste from the chutneys added to it.
In this recipe you can adjust, add or skip the ingredients as per your liking. So don't go for the exact measurement.

Ingredients:

• Black Chana - 1 cup
• Potato - 1 medium-sized
• Onion - 1/4 cup finely chopped
• Tomato - 1/4 cup finely chopped
• Cucumber - 1/4 cup finely chopped
• Green Chutney - 1 1/2 tbsp
• Dates Tamarind Chutney - 2 tbsp
• Chaat Masala as needed
• Black Salt as needed
• Masala Peanuts - 1/8 cup
• Congress Peanuts - 1/8 cup
• Papdi - 5 to 6
• Sev for garnishing

Method :

• Soak black/brown chana overnight or for 6-8 hours. Pressure cook with enough water and salt to taste. Pressure cook potato along. Strain chana, peel and roughly smash the potatoes. (You can chop the potatoes too.)
• In a bowl take cooked chana. Add the potatoes.

• Add chopped onion, tomato and cucumber. Add in green and tamarind chutney. (You can add some fresh coriander leaves chopped and lemon juice for more tanginess)

• Add peanuts and some crushed papdis. Sprinkle some chaat masala and give it a nice mix. 

• Check for salt and add black salt accordingly. Adjust the ingredients as per your taste.
• Transfer it to a plate and sprinkle some sev. Serve immediately.

Variations : Weight watchers can skip fried masala peanuts, papdi, sev and yet have a yummy snack.