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Categories:
masala cauliflower carrot onion green chilies ginger garlic cumin powder coriander powder chili powder curry powder cilantro breadcrumbs egg canola oil salt buns cilantro fresh cilantro green chilies garlic ginger cumin seeds asafetida canola oil lime salt mayonnaise
Viewed: 69 - Published at: 3 years agoIngredients
- Masala Burger
- 4 cups shredded cauliflower (yield from one medium size head)
- 2 cups shredded carrot (yield from about 4-5 medium size carrots)
- 1 cup onion, finely diced
- 2 green chilies
- 2 tablespoons ginger-garlic paste
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon chili powder (additional teaspoon if you like it spicy)
- 1.5 tablespoons Madras curry powder
- 3/4 cup chopped cilantro
- 3/4 cup breadcrumbs (can be replaced with chick pea flour for gluten free version)
- 1 large egg
- 1 cup plus 2 tbsp canola oil
- Salt and Pepper to taste
- 8-10 toasted buns
- Cilantro Chutney Aioli
- 1 bunch fresh cilantro
- 3 small green chilies
- 1-2 cloves of garlic
- 1 inch piece of fresh ginger
- 1 tablespoon cumin seeds
- 1 pinch asafetida
- 1/4 cup canola oil
- 1 lime, zested and juiced
- salt and pepper to taste
- 3 tablespoons mayonnaise
Method
- In a large skillet over medium heat, fry the onions, green chillies, and ginger garlic paste in the 2 tbsp of oil.
- Add cumin, coriander and chili powders and continue to saute until spices have been absorbed by the oil.
- Mix in the shredded cauliflower and carrots into the mixture and allow to sweat for a few minutes before seasoning well with salt and pepper.
- When cauliflower begins to look slightly transparent add the curry powder and saute until fully incorporated. Cook the mixture until fork tender but not mushy. Place in a large mixing bowl to cool.
- Add the chopped cilantro, breadcrumbs, and egg and mix well. The mixture should not appear too wet, and you should be able to form rough balls.
- Divide mixture into 8 to 10 balls based on the size of the buns your using and form in patties.
- In a large skillet on medium-high heat pour enough oil to cover the bottom of the pan by 1/4 inch.
- In batches, gently place the patties around the pan giving enough room to flip over. Sear the bottom of each patty until completely brown before flipping over and repeating on the other side. The patties should be crisp, hinging on the side of burnt, on the top and bottom. Sear sides as well for extra texture if desired. Remove from pan and blot off excess oil before placing on toasted buns.
- In a food processor or blender, puree the ginger, garlic, lime juice and zest, cumin seeds, and asafetida.
- Add the cilantro and blend on low while drizzling in the canola oil. Add water if needed to bring it to a consistency of a thin paste.
- Season with salt and pepper. Store in an airtight container in the fridge for future use
- Take 4 tablespoons of the fresh chutney and mix with 3 tablespoons of mayonnaise. Spread over the top of all the toasted buns.
