Dbelli The Indian Burger Recipes

Steps:

• First, you have to prepare the main filling.
• For this,chop the potatoes into medium-sized cubes and keep aside.
• Heat 6 tbsps.
• of oil in a pan.
• Add the potato cubes.
• Saute for 3 minutes.
• Add 1 1/2 tbsps.
• of garam masala powder.
• Continue cooking on medium flame for 3 minutes.
• Add lime juice, salt, coconut powder and 5 tbsps.
• of water.
• Cook till the oil layer separates from the sides (this takes about 3 minutes).
• Now, start preparing the paste.
• For this, add 1 glass of water to the mashed potatoes.
• Heat 2 tbsps.
• of oil in a pan.
• Add the above liquid to the pan.
• Add the remaining garam masala powder, salt, sugar and lime juice.
• Stir well.
• Cook on medium flame for 5 minutes.
• Now, you have your liquid chutney ready.
• Next, you have to prepare the masala peanuts.
• For this, take peanuts in a small vessel.
• Add a tbsp.
• of oil, 1 tbsp.
• of garam masala and salt to taste to the peanuts.
• Mix well and there you have your masala peanuts ready.
• Now, to assemble your burger, make a groove in the bun by using your fingers.
• Open only one side of the bun.
• Now, you will see that a hollow is created in the bun.
• Spread 2 tbsps.
• of the liquid chutney inside the bun.
• Fill the bun with 2 tbsps.
• of the main filling.
• Add finely chopped onions and masala peanuts and a little more liquid chutney to the bun.
• Your D'Belli is now ready to serve.
• To add more flavour, you can heat or microwave the filled bun with a little butter applied on it.
• Munch down and Enjoy with a tall glass of your favourite smoothie/juice/iced beverage!

Steps:

• Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14.
• Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days.
• When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers.
• Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color.
• Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well.
• Continue to cook for 1 to 2 minutes, until the mixture has completely heated through.
• Remove from heat and allow the mixture to come to room temperature.
• When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot.
• Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside.
• Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat.
• Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side.
• Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.