Curried Chickpeas Tikki Burgers
Ingredients:
Tikki:
½ cup instant mash potatoes
250 ml boiling water
Salt to taste
1 Supreme Curried Chickpeas Tin
½ cup coriander- finely chopped
Batter:
1 ½ cup Supreme Besan
1 ¼ cup water
2 tbsp corn flour
⅓ tsp Supreme Chilli Powder
⅓ tsp Supreme Turmeric Powder
Pinch of hing (asafoetida)
Salt to taste
Indian cabbage slaw:
250g white cabbage- finely sliced
½ cup carrots- grated
1 medium onion- finely sliced
2 green chillies- finely chopped
2 tbsp oil
1 tbsp Supreme Pink Peanuts- finely chopped
1 tbsp Supreme Desiccated Coconut
½ tsp Supreme Mustard Seeds
½ tsp Supreme Cumin Seeds
½ tsp sugar
2 tbsp Supreme Curry Leaves
Juice of ½ lemon
Other ingredients
Oil to deep fry
4 burger buns- toasted
Lettuce leaves
Tamarind sauce
Green chutney
Method:
Tikki: add instant mash and salt to a large bowl. Add boiling water and mix well until combined. Add the curried chickpeas and chopped coriander and mix well to form a tikki mixture. Divide the mixture into 4 equal parts and form into large tikkis. Place the tikkis on greaseproof paper and chill in the fridge for 1-2 hours.
Indian cabbage slaw: add cabbage, onions, carrots, green chilies and coriander to a large bowl.
Heat oil in a frying pan over medium heat. Add mustard seeds, cumin seeds. Stir well and cook until mustard seeds start to splutter. Add dessicated coconut, chopped peanuts and curry leaves. Mix well and continue to stir until lightly toasted. Remove from heat and add to the bowl of veggies. Add salt, sugar and lemon juice. Mix well to combine then set aside.
Heat enough oil in a pot to deep fry over medium-high heat.
Batter: add all the dry ingredients into a bowl. Add water and whisk until you have a smooth batter.
Once the oil is hot enough, coat the tikki in the batter and gently place in the oil. Fry both sides until golden. Remove and strain the excess oil and place on a wired rack. Repeat with remaining tikkis.
Assemble: spread tamarind sauce on the bottom bun and green chutney on the top bun. Place lettuce on top of the tamarind chutney, then the fried tikki and lastly a generous serving of Indian cabbage slaw. Place the lid on top and serve.
