Bazaar Jaisa Veg CheeseBurger Recipe - वेज चीज बर्गर बनाने की विधि - 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