INGREDIENTS |
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For vegetable burgers :
- 12 buns
- 12 thick tomato slices
- 12 onion rings
- 12 salad leaves
- butter to fry
- tomato ketchup to serve
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For the vegetable cutlets :
- 3 potatoes
- 3 carrots
- 250 gms french beans
- 500 gms cabbage
- 2 tbsp ghee
- 2 to 3 onions
- ¼ tsp haldi powder
- 1 tsp chilli powder
- 3 tbsp maida
- 2 tbsp coriander, chopped
- 2 to 3 green chillies, chopped
- bread crumbs
- ghee for frying
- salt to taste
METHOD
For the vegetable burgers :
Divide the buns horizontally into 2. Heat the butter in a frying pan. Cook the buns for about 3 to 4 minutes on each side.
For the vegetable cutlets :
Cut all the vegetables finely. Heat the ghee in a vessel and sauté the onions for 1 minute. Put the haldi powders, chilli powders and salt and continue to cook until the vegetables are cooked. Sprinkle the maida on the vegetables, mix and cook again for a few minutes. Mash the vegetables. Put the coriander and green chillies and mix properly. Shape into cutlets. Roll in bread crumbs and shallow fry in ghee. Ready to serve hot with tomato ketchup.
How to serve :
On each half bun, put a salad leaf, then a vegetable cutlet. Top with a tomato slice and onion ring. Sprinkle tomato ketchup and cover with the other half bun. Serve hot infolded paper napkins with potato wafers. |
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| Mostly Sunny |
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| 31°C |
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| Humidity: 70% |
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