Kulcha Tikki Burger

Name: Kulcha Tikki Burger
Yield: 2 servings
Cuisine: Indian
Ingredients: 10 cloves,minced Garlic; 2 teaspoon Salt/Pepper; 200 ml Oil; 250 gm Butter; 2 tablespoon Sugar; 1 litre Water; 1 cup Milk; 1 cup Refined Flour; 1 teaspoon Cream; 2 Tomatoes; 1/2 cup Mushrooms; 1/2 bowl Wild rice; 1 bunch Asparagus; 1 teaspoon Cinnamon; 1 teaspoon Chilli pepper; 2 tablespoon Pomegranate Seeds; 1 teaspoon each Fenugreek Leaves,Carom and Nigella Seeds

Neha Sharma @cook_16603954

#Summerlove
This dish is a delicious blend of flavors,combined with spices and textures leaving you a crispy,moist and juicy alternative to the norm! It is a vegetarian delight leaving your taste buds with robust flavors.This burger in disguise gives a new meaning to the typical fast food altogether. I have tried to reproduce the vegetarian burger by replacing the bun with Indian bread called 'Kulcha'. This Indian bread is most sough after owing to it's fluffy and soft texture.This is a great go to dish for all occasions.

Neha Sharma @cook_16603954

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Ingredients

2 servings

10cloves,minced Garlic
2 teaspoonSalt/Pepper
200 mlOil
250 gmButter
2 tablespoonSugar
1 litreWater
1 cupMilk
1 cupRefined Flour
1 teaspoonCream
2Tomatoes
1/2 cupMushrooms
1/2 bowlWild rice
1 bunchAsparagus
1 teaspoonCinnamon
1 teaspoonChilli pepper
2 tablespoonPomegranate Seeds
1 teaspooneach Fenugreek Leaves,Carom and Nigella Seeds

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Steps

1

In a medium sauce pan place black wild rice and water and bring to a boil, then turn to a low simmer cover and cook for 20 minutes.
2

Take off heat, fork rice to loosen it a bit and set aside.
3

To prepare a mixture,in a medium pan add olive oil, and bring to a medium to high heat. Toss in onions,tomatoes,capsicum and cauliflower and cook till they soften a bit, then add cinnamon powder,turmeric and chilli pepper in the mixture.
Towards the end add garlic, garlic shoots, and season with salt.Cook for about 1-2 minutes and take off heat and set aside.
4

In a food processor toss in cooked rice, onion and vegetables mixture and pomegranate seeds to add a sweet sour flavor.
Pulse until mixture is thoroughly mixed and keeps a granular texture.Adding some bread crumbs to the mixture is optional(adding it helps in binding and gives a crispy texture.)
5

Scoop mixture with a spoon and form by hand into nice patties.Place patties on a parchment lined baking sheet and place in freezer for about 30 minutes.
6

Take patties out of freezer and heat up oil in a saute pan and sear til a nice golden brown colour forms
7

Sift the refined flour, baking powder and salt together in a bowl. Add sugar, curd and oil. Add milk and mix well.Add warm water as required and bind the smooth and soft dough.Cover the bowl with a samp cloth or plastic wrap and keep it aside for 2 hours to set.
8

After two hours, knead the dough again until smooth. Take dry flour for dusting in a plate. Divide dough into 4 portions and give them a round shape like ball. Take one ball and flatten it by pressing it between your palms, coat it with dry refined flour and place on a rolling board.
9

Roll it out into a circle having 3-4 inch diameter using rolling pin. Sprinkle some carom,nigela seeds and fenugreek leaves over it.
10

Heat pan over medium flame. When it is medium hot,place kulcha on pan such that side with sesame seeds stays on top. Cook until bubbles start to appear on the surface.
11

When bubbles appear, turn entire pan upside down and place it directly over flame,Check frequently by lifting pan up to prevent it from burning.Apply some butter over it.
12

Final Dressing:Take the Kulcha and squeeze out some ketchup.Take the pattie and put it on top.Garnish with greens, sliced tomatoes and cheese. Serve this burger with sauteed asparagus,mushroom and whipped sour cream.
Enjoy!!