Spicy Paneer Burger Recipe

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Prep Time 25 Minutes

Cooking Time 20 Minutes

Servings 2-3

Rating

Paneer is the healthy ingredient that you can include in your meal. This Spicy Paneer Burger is a delicious snack that you can prepare easily at your home. Definitely, a homemade burger is better and much tasty.

Ingredients

For The Cutlets

1 1/4 cupsgrated paneer (cottage cheese)
1/2 cupcurd (dahi)
1 1/2 tspchili powder
1/4 tspturmeric powder (haldi)
3/4 tspginger (adrak) paste
1/2 tspgarlic (lehsun) paste
1 tspbesan (bengal gram flour)
3/4 tspchaat masala
1/2 tspdried fenugreek leaves (kasoori methi)
3/4 tspgaram masala
saltto taste
1 tbspoil
2 tbspfinely chopped onions
2 tbspfinely chopped capsicum
3/4 cupbread crumbs
1/2 cupplain flour (maida) mixed with 3/4 cup water
oilfor deep-frying

For The Mint Chutney

1 cupchopped mint leaves (phudina)
1/2 cupchopped coriander (dhania)
1 cuproughly chopped onions
1 tbsplemon juice
1/2 tbspsugar
1 tbsproughly chopped green chilies
1/2 tsproughly chopped ginger (adrak)
saltto taste

To Be Mixed For The Minty-mayo Spread

1/2 cupmayonnaise
1/3 cupmint chutney

To Be Mixed Into A Salad

1/4 cupcapsicum juliennes
1/4 cupshredded cabbage
1/4 cupthinly sliced onions
1/4 cupfinely chopped spring onion greens
1/4 cupcarrot juliennes
1 tspchaat masala

Other Ingredients

4burger buns
4 tspmelted butter
4cheese slices
4iceberg lettuce leaves

Directions

For the cutlets

In a bowl add curd, chili powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt and mix it well.
Add the paneer, mix it well and marinated it for 15 minutes.
Heat oil in a broad non-stick pan and add the onions, capsicum and a little salt and saute on a medium flame for 2 minutes.
Add the marinated paneer, mix it well and fry on a high flame for 1 minute.
Mash the mixture using a potato masher and fry on a medium flame for 5 minutes and switch off the flame, add ¼ cup of bread crumbs and mix it well and keep it aside to cool.
Divide the mixture into equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness and in a plate spread ½ cup of bread crumbs and keep it aside.
Dip each cutlet in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in color from both the sides and drain on absorbent paper and keep it aside.

For the mint chutney

In blender add mint leaves, coriander leaves, green chili, lemon juice, and salt and blend to a smooth paste and keep it aside.

To Be Mixed For The Minty-mayo Spread

In a bowl add mayo and mint chutney and mix it well and keep it aside.

For the salad

In a bowl add capsicum juliennes, shredded cabbage, sliced onions, chopped spring onion greens, carrot juliennes, and chaat masala and mix it nicely and keep it aside.

How to proceed

Cut each burger bun horizontally into two and apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tawa (griddle) and keep it aside.
Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves and place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it and spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Serve it with a chill glass of lemon juice.

Meghna Nath