panner burger

For The Cutlets1 1/4 cups grated paneer (cottage cheese)
1/2 cup curds
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
3/4 tsp ginger paste
1/2 tsp garlic paste
1 tsp besan
3/4 tsp chaat masala
1/2 tsp kasuri methi
3/4 tsp garam masala and salt to taste
1 tbsp oil
2 tbsp chopped onions
2 tbsp chopped capsicum
3/4 cup bread crumbs

For The Mint Chutney:

1 cup chopped mint leaves
1/2 cup chopped coriander
1 cup roughly chopped onions
1 tbsp lemon juice
1/2 tbsp sugar
2 green chillies , roughly chopped
1/2 tsp roughly chopped ginger
salt to taste

To Be Mixed For The Minty-mayo Spread1/2 cup mayonnaise
1/3 cup mint chutney , recipe above

To Be Mixed Into A Salad1/4 cup capsicum , cut into juliennes
1/4 cup shredded cabbage
1/4 cup thinly sliced onions
1/4 cup finely chopped spring onions greens
1/4 cup carrot juliennes
1 tsp chaat masala

Other Ingredients4 burger buns
4 tsp melted butter
4 cheese slices
4 lettuce leaves
Method :
For the cutlets:

Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
Add the paneer, mix well and keep aside to marinate for 15 minutes.
Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it.
Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with masala french fries.
To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.

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