Spicy Paneer Burger

                      Spicy Paneer Burger

Think spicy and our indian masalas are sure to spring up in your mind! yes, this cutlet features a blend of common indian spices, ensuring a top rating by our desi taste buds. The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time. Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked.

Preparation Time: 25 mins
Cooking Time: 20 mins
Makes 4 burgers

Ingredients

For The Cutlets1 1/4 cups grated paneer (cottage cheese)
1/2 cup curds (dahi)
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
3/4 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp besan (bengal gram flour)
3/4 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp garam masala
salt to taste
1 tbsp oil
2 tbsp finely chopped onions
2 tbsp finely chopped capsicum
3/4 cup bread crumbs
1/2 cup plain flour (maida) dissolved in 3/4 cup water
oil for deep-frying

For The Mint Chutney (makes Approx 5 Tbsp)1 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
1 cup roughly chopped onions
1 tbsp lemon juice
1/2 tbsp sugar
2 green chillies , roughly chopped
1/2 tsp roughly chopped ginger (adrak)
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 onion greens
1/4 cup carrot juliennes
1 tsp chaat masala

Other Ingredients4 burger buns
4 tsp melted butter
4 cheese slices
4 lettuce leaves

Accompanimentsfrench fries

Method 

For the cutlets

1. 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.
2. Add the paneer, mix well and keep aside to marinate for 15 minutes.
3. 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.
4. Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
5. Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
6. Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
7. Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
8. Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
9. 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.

For the mint chutney

1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.

How to proceed

1. 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.
2. Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
3. Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
4. Place a cutlet and 1 slice of cheese over it.
5. Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
6. Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
7. Repeat with the remaining ingredients to make 3 more burgers.
8. Serve immediately with masala french fries.

Handy tip:

1. 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.