Crispy Veggie Burger Recipe | Home Made Veg Burger Patty | बाज़ार जैसा वेज बर्गर | Chef Sanjyot Keer

Summary

In this video, Sanjyot Keer shows how to make a delicious, crispy homemade veggie burger with a perfectly crunchy patty. The recipe highlights the use of poha (rice flakes) as a binding agent, ensuring the patty holds together without a floury taste. With sautéed vegetables, spices, and boiled potatoes, the patty is flavorful and holds a satisfying texture. Assembling the burger with sesame buns, mayonnaise, and lettuce makes for a tasty and wholesome meal. This easy-to-make recipe promises a homemade burger that's far better than store-bought versions.

Takeaways

• 😀 Poha (rice flakes) is used as a binding agent in the patty, offering a light texture without the floury taste of cornflour.
• 😀 The type of potatoes used is important; Pahadi or Indori potatoes are recommended for less starch and moisture, reducing the need for binding agents.
• 😀 Soaking and mashing the poha helps bind the patty mixture and prevents it from becoming too wet or loose.
• 😀 Grated boiled potatoes provide a smoother, lump-free texture compared to mashed potatoes, ensuring a perfect patty consistency.
• 😀 Cooking the vegetables (French beans, carrots, peas) on high heat preserves their crunchiness and prevents them from becoming limp.
• 😀 Quick sautéing of spices like turmeric, red chili powder, and cumin powder ensures their flavors are released without burning.
• 😀 Adding coriander leaves freshens up the flavor and adds color to the patty mixture.
• 😀 The mixture should be allowed to cool for 10-15 minutes before shaping the patties to avoid them falling apart.
• 😀 Sesame buns are a classic choice for assembling the veggie burger, along with mayonnaise and lettuce for added flavor.
• 😀 The homemade veggie patty tastes much better than store-bought options, offering a crisp, delicious alternative.
• 😀 The recipe is simple and can be adjusted based on personal preferences for spiciness and texture.

Q & A

What is the purpose of using poha (rice flakes) in the veggie patty recipe?

Poha acts as a binding agent in the veggie patty, helping to hold the mixture together and preventing it from becoming too wet or loose. It also doesn't alter the flavor of the patty since poha is bland.

Why is it important to use low-starch potatoes in the veggie patty?

Low-starch potatoes, like 'Pahadi' or 'Indori' potatoes, help to create a dry patty mixture without the need for a binding agent. This reduces the moisture content, ensuring that the patty holds together better while frying.

Can I skip the binding agent entirely in this recipe?

Yes, you can skip the binding agent if you use low-starch potatoes, as they naturally help bind the patty mixture together without adding extra moisture or starch.

What is the role of sautéing onions and garlic in the recipe?

Sautéing onions and garlic in oil and butter adds flavor and helps soften the vegetables. The onions should be cooked until translucent, which usually takes 2-3 minutes, but not overcooked.

How can I make sure the vegetables in the patty stay crunchy?

To keep the vegetables crunchy, cook them on high flame for 2-3 minutes and avoid overcooking. This will help maintain their texture before adding them to the patty mixture.

What should I do if my vegetable mixture seems too difficult to combine?

If you're having trouble combining the mixture, use a potato masher (like the one used for 'Pav Bhaji') to lightly mash the ingredients together, ensuring that everything blends well without over-mashing.

What spices are used in the veggie patty filling, and what do they add to the flavor?

The spices used are turmeric powder, red chili powder, dried mango powder (amchur), cumin powder, and a pinch of garam masala. These spices contribute warmth, tanginess, and a mild heat to the filling, enhancing the overall flavor of the patty.

Why is it recommended to grate the potatoes instead of mashing them?

Grating the potatoes ensures a smoother, more consistent texture for the patty. Mashing can sometimes result in lumps, which may affect the texture, while grating provides even distribution of the potato in the patty mixture.

How do you ensure the veggie patty mixture doesn't break apart during frying?

To prevent the patty from breaking apart, it's important to use a binding agent like poha or to select the right type of potato with less starch. Additionally, making sure the mixture is well-combined and not too wet helps maintain its structure during frying.

What is the significance of letting the veggie patty mixture cool down before shaping it?

Allowing the mixture to cool down before shaping helps it set and become firmer, making it easier to handle and shape into patties. This step also prevents the mixture from becoming too soft or messy when forming the patties.