Spicy Potato Rosemary Burger – Scrumptious patties have been prepared with mashed potatoes, jalapeno slices, garlic cloves, coriander leaves and seasoned with rosemary herb and piri piri mix. I have used bread-crumbs and a small quantity of cornflour as binding agents.
I have pan-fried potato rosemary patties instead of deep-frying. Use homemade whole wheat burger buns to make them even more healthy.
Yields: 2 Burgers
For Potato Rosemary Patties
- 3 Small Potatoes (Boiled and Mashed)
- 3 Big Garlic Cloves (Minced)
- 1 1/2 Tbsp Chopped Coriander Leaves
- 1 Tsp Dry Rosemary Herb
- 1 Tsp Piri Piri Mix
- 6-8 Jalapeno Slices (Chopped)
- 2 Bread Slices
- 2 Tsp Cornflour Powder
- Oil (For Pan-frying/Deep-Frying)
- Onion Slices
- Tomato Slices
- Burger Spread/Sandwich Spread
- 2 Burger Buns
For Potato Rosemary Patties
- Blitz bread slices in a grinder to get fresh bread-crumbs.
- Take a big bowl and transfer mashed potatoes, minced garlic, chopped coriander leaves, dry rosemary herb, piri piri mix, chopped jalapeno, bread-crumbs, cornflour powder and salt. Combine well.
- Divide into 2 equal portions and shape each portion into round patties.
- Pan-fry or deep-fry patties in a frying pan.
- Slice burger bun in two pieces and warm pieces on a hot tava/griddle.
- Place patty followed by onion slices, tomato slices and lettuce leaves on bottom bun.
- Smear inner side of top bun with spread and place it on lettuce leaves.
- Relish burger with fries/chips.
Chilli Potatoes- One of very popular recipes of Indo-Chinese cuisine. It is served as a starter. This dish is full of varied flavors which complement each other very well . Some people add bell-peppers and some skip it. I am a fan of this crunchy and healthy vegetable. So, I like to use it in my dishes as much as I can.
It is a high calorie recipe as deep-fried potatoes have been used . But once in a while, you can indulge in it as its scrumptious taste surely justifies the calorie count.
This dish can be prepared very easily and quickly. So, prepare a large serving and share it with your family/friends.
- 2 Medium Potatoes
- 1/2 Medium Red Bell Pepper (Chopped)
- 1/2 Medium Green Bell Pepper (Chopped)
- 4 Spring Onion Bulbs (Chopped)
- 2 Spring Onion Green Stalk (Chopped)
- 18 Garlic Cloves (Chopped)
- 1″ Ginger Piece (Grated)
- 3 Dry Kashmiri Chillies (Deseeded and Broken into Half)
- 3 Tsp Tomato Ketchup
- 1 1/2 Tsp Chilli Vinegar
- 1 Tsp Soya Sauce
- 3 Tbsp Cornflour Powder
- 1/2 Tsp Red Chilli Powder
- 1 1/2 Tsp Red Chilli Flakes
- 3/4 Tsp Sesame Seeds (Dry-Roasted)
- 1 Tbsp Sesame Oil/ Any Cooking Oil
- Oil for Deep-Frying
- Cut potatoes vertically into long strips/wedges.
- Sprinkle cornflour powder, red chilli powder and salt over potatoes and mix until properly coated.
- Deep- fry at medium to high flame till potato strips/wedges turn golden brown.
- Transfer to a kitchen towel to absorb excess oil.
- Heat sesame oil in a pan and add chopped garlic and dry red chillies.
- Cook for a minute and add chopped spring onion bulb, stalk and grated ginger.Cook for 2 minutes at medium flame.
- Add green bell pepper and red bell pepper. Sprinkle some salt over vegetables and cook for 3-4 minutes.
- Add tomato ketchup, chilli vinegar, soya sauce and red chilli flakes. Also, adjust quantity of salt.
- Mix all the ingredients.
- Toss fried potatoes with vegetables and turn off the heat.
- Transfer to a serving platter and sprinkle roasted sesame seeds.
This is our favorite snack at home when we just forget about calories and simply gorge on it. My mother used to prepare this filling for samosas and everyone just loved it. It looks like a simple recipe but trust me, this potato filling is full of varied flavors. Each and every bite of bread roll is worth the calories that go with it.
Secret to make potato filling so delicious is to use a lot of coriander powder and let spices cook a little longer than necessary.
Enjoy scrumptious bread rolls with coriander chutney and tomato ketchup along with a hot cup of ginger-tea.
Yields: 6 Bread-Rolls
- 3 Medium Potatoes (Boiled and Mashed)
- 2 Green Chillies (Slit)
- 1 Tsp Cumin Seeds (Jeera)
- 3/4 Tsp Fennel Seeds (Saunf)
- 3 Tsp Coriander Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Fennel Seeds Powder
- 1 1/2 Tsp Dry Mango Powder
- 1/2 Tsp Garam Masala
- 2 Tbsp Oil (For Potato FIlling)
- Oil (For Deep-frying)
- 6 Whole-Wheat Bread Slices
For Potato filling:
- Heat oil in a kadai and add green chillies, cumin seeds and fennel seeds.
- Once cumin seeds begin to crackle, add coriander powder and chilli powder. Lower the heat and let spices turn dark brown ( let the spices burn a bit in the oil but not too much ). This is going to make potato filling more flavorsome.
- Add mashed potatoes, fennel seeds powder, dry mango powder, garam masala and salt.
- Mix everything and let it cook for 10-12 minutes. Turn off the heat.
- Mash potatoes and let the mixture cool down.
For making Bread-rolls:
- Take a shallow bowl of water. Dip one slice of bread in it and squeeze extra water by pressing the slice with palm.
- Now, put some potato filling in the center and bring together the edges of slices to form a roll. Transfer bread roll to a plate.
- Repeat with remaining slices.
- Keep the plate in refrigerator for 20-30 minutes.
- Deep-fry bread rolls in hot oil till they are cooked on all sides.
- Serve with coriander chutney and tomato ketchup.
Dum Aloo , popularly known as Kashmiri Dum Aloo, is prepared with small potatoes. Pricked potatoes are deep-fried, then simmered in a gravy loaded with aromatic spices.
In this healthy version of Dum Aloo, I have boiled potatoes, subsequently pan-fried in a non-stick pan with minimal oil. These baby potatoes are cooked at a low flame in tomato-yogurt gravy along with aromatic spices. Also,This gravy has been prepared without onion or garlic.
Enjoy scrumptious Dum Aloo with any Indian flat-bread.
Serves :2-3 Persons
- 28-30 Baby Potatoes
- 4 Medium Tomatoes
- 3/4 Tsp Asafoetida (Heeng)
- 1 Tsp Ginger Powder
- 2 Tsp Cumin Seeds Powder (Jeera)
- 2 Tsp Fennel Seeds Powder (Saunf)
- 2 Tsp Coriander Powder (Dhaniya)
- 1 Tsp Degi Mirch Powder
- 1 1/4 Tsp Cardamom Powder (Elaichi)
- 5-6 Cloves (Laung,Powdered)
- 3/4 Tsp Kasoori Methi (Dry-Roasted and Crushed)
- 7 Tbsp Yogurt
- 1 Tsp Sugar
- 1/4 Cup Milk
- Salt as per Taste
- 1 Tbsp Mustard oil (For Cooking)
- 1/2 Tbsp Cooking oil (For Pan-Frying Baby Potatoes)
- Chopped Coriander Leaves (For Garnishing)
- Boil baby potatoes in salted water for one whistle in a pressure-cooker.
- Peel the skin once baby potatoes are cooled down. Prick them 2-3 times with the help of a fork.
- Heat oil in a non-stick pan and pan-fry them till they turn golden brown.
- Transfer yogurt to a bowl and add cumin seeds powder, fennel seeds powder,coriander powder, degi mirch powder, cardamom powder and clove powder to it. Mix all the ingredients.
- Chop tomatoes into big pieces and grind them in a mixer-grinder to obtain a paste.
- Heat mustard oil in a kadai and add asafoetida.
- Subsequently, add tomato paste and ginger powder to it.
- Cook for 3-4 minutes and add yogurt mix to kadai. Let the mixture cook for 5 minutes.
- Add baby potatoes and salt to kadai and let baby potatoes cook in simmering gravy.
- Cover kadai with a lid and cook till oil starts to surface on gravy ( It should take around 10-15 minutes).
- Add 1/4 cup of milk, sugar and kasoori methi. Cook for additional 5 minutes and turn off the heat.
- Garnish with chopped coriander leaves and serve with any Indian flat-bread.