Sheetal Kamat

It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.

8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste

  • Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
  • Cook the potatoes in cooker till completely done.
  • In mixer make fine paste of garlic, ginger and green chillies.
  • Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
  • Add in Paneer cubes and make the patties out of these mixture.
  • Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
  • On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

Sheetal Kamat

Few weeks ago after getting fresh Methi from Indian market, i decided to try something different than usual paratha or vegetable and so came this puri. The first attempt itself was perfect and so tasty that I had to share.

Methi Puri
1 Bunch Methi
2 Cup Maida
1 Cup Wheat Flour
2 Green Chillies
1 Spoon Ginger
4-5 Garlic Cloves
Salt to taste

  • Wash methi and add it to the mixer
  • Add ginger, garlic, green chilli and half cup of water. Crush it to fine liquidy paste.
  • Pour it into the plate, add in maida, wheat flour, salt and knead soft dough.
  • Add couple drops of oil and knead again for a minute. Keep aside for half an hour
  • Heat oil in pan, roll small puris from the dough and fry them till light brown on both sides.

Making very fine paste is important because otherwise the pieces will come out while rolling and the puris would remain flat.
I didn't need to use more water while kneading dough as the paste itself was enough to accommodate the maida, but you could change the water and maida quantity if you need to.

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