Bazaar Jaisa Veg CheeseBurger Recipe — cookingshooking

Ingredients

• 0.5 cup Poha (flattened rice) (rinsed and drained, no soaking)
• 2.5 cup Vegetable Oil (2 tbsp for sauté, rest for deep frying)
• 3 pieces Garlic Cloves (medium size, minced)
• 2 pieces Green Chilies (slit lengthwise, seeds left for extra heat)
• 0.5 tsp Dried Oregano
• 0.5 tsp Red Chili Flakes
• 0.5 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 small Onion (finely chopped)
• 0.25 cup French Beans (cut into 1‑cm pieces)
• 0.25 cup Green Peas
• 0.5 piece Carrot (peeled and diced)
• 1 tsp Salt (divided, adjust to taste)
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 2 tbsp Fresh Cilantro (chopped)
• 0.5 tsp Amchur (Dry Mango Powder)
• 0.5 tsp Black Pepper Powder
• 6 medium Boiled Potatoes (peeled, slightly cooled, mashed coarsely)
• 0.5 cup All‑Purpose Flour (sifted)
• 0.5 cup Cornflour
• 0.5 cup Sugar (for dressing)
• 2 tbsp Tomato Ketchup
• 200 g Mozzarella Cheese (cut into small cubes; can use any meltable cheese)
• 1 cup Cornflakes (crushed coarsely)
• 4 pieces Iceberg Lettuce Leaves (washed and dried)

Instructions

1. Rinse and Rest Poha

   Place ½ cup poha in a strainer, rinse under running water until water runs clear, shake off excess water and spread on a clean kitchen towel for 10 minutes.

   Time: PT10M

2. Prepare Vegetables

   Finely chop 1 small onion, ¼ cup French beans, ¼ cup peas, and half a carrot. Set aside.

   Time: PT5M

3. Sauté Aromatics

   Heat 2 tbsp oil in a pan over medium heat. Add minced garlic, sliced green chilies, ½ tsp dried oregano and ½ tsp red chili flakes. Stir‑fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium (≈150°C)

4. Add Ginger‑Garlic Paste

   Add ½ tsp ginger‑garlic paste and sauté for another 2 minutes, stirring continuously.

   Time: PT2M

   Temperature: Medium (≈150°C)

5. Stir‑Fry Vegetables

   Add the chopped onion, beans, peas and carrot. Sprinkle a pinch of salt and stir‑fry for 2 minutes on medium flame; vegetables should stay slightly crunchy.

   Time: PT2M

   Temperature: Medium (≈150°C)

6. Season and Roast Poha

   Add 1 tsp red chili powder, 1 tsp coriander powder, 2 tbsp chopped cilantro, ½ tsp amchur, a pinch of black pepper and the rinsed poha. Roast while stirring for 2 minutes until poha is lightly toasted.

   Time: PT2M

   Temperature: Medium (≈150°C)

7. Incorporate Boiled Potatoes

   Turn off the heat. Add 6 medium boiled potatoes (coarsely mashed) to the pan. Mix thoroughly for 3 minutes until the potatoes coat with the spiced poha mixture.

   Time: PT3M

8. Final Seasoning and Chill

   Add ½ tsp salt and ½ tsp black pepper powder, mix with hands, then transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up.

   Time: PT15M

   Temperature: 4°C (refrigerator)

9. Prepare Light Batter

   In a separate bowl whisk together ½ cup all‑purpose flour, ½ cup cornflour, 1 tsp red chili powder, 1 tsp salt and enough water (≈½ cup) to obtain a medium‑flowing batter that drips slowly.

   Time: PT5M

10. Prep Cheese and Cornflake Coating

    Cut 200 g mozzarella cheese into small cubes. Place 1 cup cornflakes in a zip‑lock bag and crush lightly with a rolling pin, leaving a mix of fine crumbs and larger pieces.

    Time: PT5M

11. Shape Patties

    Divide the chilled potato‑poha mixture into 5 equal portions. Flatten each portion into a disc about 1 cm thick, place a few cheese cubes in the centre, then fold the edges over and seal to form a compact patty.

    Time: PT5M

12. Batter and Coat

    Dip each patty into the batter, letting excess drip off, then roll it in the crushed cornflakes until fully covered. Place coated patties on a tray and let rest for 1 minute for the coating to set.

    Time: PT2M

13. Deep Fry Patties

    Heat 2 cups oil in a deep‑frying pan to medium‑high heat (≈180°C). Gently slide the coated patties in, fry for about 4 minutes turning once, until the cornflake crust turns golden brown and the cheese inside melts.

    Time: PT12M

    Temperature: Medium‑high (≈180°C)

14. Prepare Sweet‑Spicy Dressing

    In a small bowl combine ½ cup sugar, 2 tbsp tomato ketchup, 1 tsp red chili flakes and a pinch of red chili powder. Mix until sugar dissolves.

    Time: PT5M

15. Assemble Burger (Optional)

    Toast burger buns lightly, spread a little dressing, place a lettuce leaf, add the hot cheese patty, top with extra dressing or sliced onions, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Poha (flattened rice): Rice flakes, Instant oats (coarse)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Red Chili Flakes: Paprika, Cayenne pepper (¼ tsp)
• Instead of Ginger‑Garlic Paste: Fresh ginger + garlic (1 tsp each)
• Instead of Onion: Shallot (½ medium)
• Instead of French Beans: Green peas
• Instead of Green Peas: Edamame
• Instead of Carrot: Bell pepper (¼ cup)
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika (1 tsp)
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Fresh Cilantro: Parsley
• Instead of Amchur (Dry Mango Powder): Lemon zest (¼ tsp)
• Instead of Black Pepper Powder: Freshly cracked pepper
• Instead of Boiled Potatoes: Sweet potatoes (same amount)
• Instead of All‑Purpose Flour: Whole wheat flour (same amount)
• Instead of Cornflour: Rice flour
• Instead of Sugar: Honey (¼ cup)
• Instead of Tomato Ketchup: Tomato puree + a pinch sugar
• Instead of Mozzarella Cheese: Cheddar, Processed cheese slices
• Instead of Cornflakes: Puffed rice, Rice cereal
• Instead of Iceberg Lettuce Leaves: Cabbage leaves

Equipment Needed

• Strainer
• Large Mixing Bowl
• Knife
• Cutting Board
• Frying Pan / Skillet
• Spatula
• Whisk
• Deep Frying Pan or Wok
• Slotted Spoon or Spider Strainer
• Cooling Rack
• Measuring Cups and Spoons
• Rolling Pin (optional) (optional)

Critical Steps — Do Not Skip

• Rinsing and fully draining poha to avoid sogginess
• Chilling the potato‑poha mixture before shaping
• Achieving the correct batter consistency
• Ensuring the cornflake coating adheres before frying
• Maintaining oil temperature around 180°C for a crisp crust

Chef Tips from the Video

• Use fresh mozzarella for the best melt; pre‑slice it for uniform cheese pockets.
• Crush cornflakes by hand for varied texture; larger pieces give extra crunch.
• For extra aroma, add a pinch of smoked paprika to the batter.
• Serve with a side of mint‑coriander chutney for an Indian twist.

Troubleshooting

Storage

Refrigerator: Store uncooked coated patties in an airtight container for up to 3 days.

Freezer: Freeze raw patties (unfried) on a tray, then transfer to a zip‑lock bag; keep for up to 3 months.

Room temperature: Do not keep at room temperature for more than 2 hours; the cheese may spoil.

Make-Ahead Tips

• Prepare the potato‑poha mixture a day ahead and keep refrigerated; shape patties when ready to fry.
• Batter can be made up to 30 minutes ahead; keep covered to prevent skin formation.
• Frozen raw patties can be fried directly from freezer; add an extra minute to cooking time.

Frequently Asked Questions