Ingredients
For The Patty
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp chopped coriander (dhania)
1 1/2 tbsp finely chopped green chilies
2 tbsp bread crumbs
1 tbsp cornflour
salt to taste
1/2 cup plain flour (maida) dissolved in 3/4 cup water
breadcrumbs for rolling
oil for deep-frying
Other Ingredients
2 burger buns
butter for brushing
2 tbsp mayonnaise
2 iceberg lettuce
4 tomatoes slices
4 sliced onions
salt and to taste
For Serving
french fries
Method
For the patty
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 2 equal portions and shape each portion into a 75 mm. (3”) diameter round.
- Dip each patty in the maida-water mixture and roll in the breadcrumbs till they are evenly coated from all the sides.
- 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
- 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.
- Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves.
- Place an iceburg lettuce, 1 patty, 2 tomato slices and 2 onion slices and sprinkle a little salt and pepper over it.
- Cover with an upper half of the bun and press it lightly.
- Repeat steps 3 to 5 to make 1 more burger.
- Serve immediately with french fries.
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