Paneer Tikki Burgers (Print Version)
# Ingredients:
→ For the Paneer Tikkis
01 -
500g paneer
02 -
1 large potato, peeled and boiled/steamed
03 -
40g roasted unsalted peanuts, roughly chopped
04 -
60g tinned sweetcorn, or boiled/steamed
05 -
4 spring onions, finely sliced
06 -
5cm piece of ginger, minced/grated
07 -
4 cloves of garlic, minced/grated
08 -
3 green chillies, minced
09 -
2 teaspoons chaat masala
10 -
1/2 tablespoon Kashmiri chilli powder, or paprika
11 -
1/4 teaspoon turmeric powder
12 -
1 teaspoon salt
13 -
1 teaspoon black pepper
14 -
Handful of fresh coriander/cilantro, finely chopped
15 -
2 teaspoons kasuri methi (dried fenugreek leaves)
16 -
3 tablespoons corn flour (corn starch)
17 -
Neutral oil for pan frying
→ For the Green Chutney Mayonnaise
18 -
150g mayonnaise, either regular or vegan
19 -
30g fresh coriander/cilantro
20 -
2.5cm piece of ginger
21 -
1 clove of garlic
22 -
3 green chillies
→ For Assembly
23 -
8 burger buns
24 -
Vegetables of your preference (steamed beetroot, cucumber, lettuce, onions, pickles)
# Instructions:
01 -
Soak the block of paneer in boiling water for 10 minutes to soften (only necessary for shop-bought paneer). Once softened and pale, drain thoroughly.
02 -
Crumble the soaked paneer by hand into a large mixing bowl. Grate the boiled potato into the crumbled paneer (a potato ricer also works effectively).
03 -
Add all remaining tikki ingredients: chopped peanuts, sweetcorn, sliced spring onions, minced ginger, garlic, green chillies, chaat masala, chilli powder, turmeric, salt, black pepper, chopped coriander, kasuri methi, and corn flour. Mix thoroughly until well combined.
04 -
Take generous handfuls of the paneer tikki mixture and shape into 8 round, chunky burger patties of equal size.
05 -
Heat 2-3 tablespoons of neutral oil in a frying pan over medium heat. Pan fry the tikkis until brown and crispy on both sides, turning carefully to maintain their shape.
06 -
In a blender, combine mayonnaise, fresh coriander, ginger, garlic, and green chillies. Blend until smooth. Refrigerate briefly to cool as the blending process may warm the mixture.
07 -
Spread a spoonful of green chutney mayonnaise on the bottom half of each burger bun. Layer with vegetables of choice such as sliced beetroot and cucumber. Place a paneer tikki on top, add more mayonnaise, and finish with sliced red onions before closing with the top bun.
# Notes:
01 -
These burgers combine Indian tikki flavors with a modern burger format for a fusion experience.
02 -
For a crispier exterior, refrigerate the formed patties for 30 minutes before cooking.