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Burgers are originally owned by Americans, but the way Indians have accepted this dish and added their own flavours has just twisted the original recipe and made it no less than any Indian. Aloo Tikki Burgers, the one recipe which could easily be found at every now and then nukkads of India. Almost every second fast food stall sells this delicious, lip smacking dish filled with savoury, sweet and spicy sauces and chutneys with crispy aloo tikkis inside a grilled or fried bun. This quick snack is portable enough to be carried and have a bite on. Many foreign brands selling burgers have their stores in India and they are famous and have well generated revenues, but the taste which a street style burger could have is unmatchable whether selling aloo tikkis aur chicken tikki. The tikkis are the main ingredient which gives life to any burger and can increase or worsen the taste of the burgers. Here’s sharing one such recipe of Chicken Burger Tikki.
A patty or a tikki is a flat, round serving of meat or legumes or vegetables. Patties have been used in multiple cuisines. The concept of using patties in burgers come from American and British English where these are disc shaped minced meats fried making it get fit between the buns. The term ‘patty’ is used in many kinds of English but is less used in Britain than in the United States. The word originated from the French word, ‘patte’ and then alternated into the English term. Patties are crispy fried meat or vegetable servings available in different variations and servings namely Croquettes, Cutlets, Fritters, Tartares and many.
Ingredients:
• 500 grams Chicken Keema
• 1 Tbsp Ginger-Garlic Paste
• 1 Tbsp Butter
• 1 Chicken Cuke
• 1/4 tsp Chilli Flakes
• 1 tsp Black Pepper Powder
• 4 Tbsp Refined Flour
• 3.5 Tbsp Corn Flour
• Salt to taste
• Oil for greasing and frying
• 1 Egg
• 1 Tbsp Rice Flour
• 1 Cup Breadcrumbs
Method Of Preparation:
For preparing the patties:
• Take a mixing bowl and add the chicken keema to it
• Add butter, ginger garlic paste, chicken cube, chilli flakes, black pepper powder, salt and mix well
• Now add one tablespoon of refined and corn flour and mix it well with the chicken keema
• Take a round cover or small bowl to give the patties a perfect round shape
• Grease the shaper with oil and pull out a ball of chicken mixture, give it a good round shape
• Take out the round shaped patty from the shaper and placed in a tray and refrigerate it for an hour
For the slurry:
• Take a mixing bowl and break one egg into it, whisk the egg properly
• To it, add two tablespoon of corn flour, whisk it and then add two tablespoons of refined flour, whisk again, finally add rice flour and whisk again
• Add water gradually to make a thick slurry
For the breadcrumbs coating:
• Take one cup of breadcrumbs and add one tablespoon of refined flour, half tablespoon of corn flour, one tablespoon of rice flour and salt; mix it well
• The breadcrumbs are ready to be coated
For the final procedure:
• Take out the patties from the refrigerator after an hour
• Dip it into the slurry and coat it properly with the breadcrumbs
• The patties are ready to be fried
• Heat oil in a pan and add the coated patties
• Turn from both the sides and fry till it turn into a good golden brown colour
• The chicken patties are ready to be served
This patty could be used in burgers or could be eaten with mayonnaise or ketchup and serves as a perfect evening snack.
