Hamburgers are the highest comfortable food all over the world, but in India, the simple joy of some utensils located between bread turns into a deep local experience. On this International Burger Day, let’s plunge into three iconic Indian burgers that overlap the classic American burger with its most important regional charm.
Chorizo Poe
If you never tried to, you lack the admiration of the bread lover. This specialty Goan is soft, slightly chewy and has a hint of sour -milk scent. Its insignificant gives it perfect for any utensils, turning it into a decadent burger. Let’s talk about Chorizo Poe, Hilda Recipe.
Ingredients:
8 to 10 sausages with beads, 4 medium onions, 1 tbsp. vegetable oil, 2 tbsp.
Method:
Remove the chorizo meat from the housing. Cut the onion and fry in hot oil until translucent. Add Chorizo and soften until the oil is released. Add the water as needed to avoid sticking and further softening the mixture. Mix vinegar, salt and pepper to taste. Fill your Poe bread with this spicy mixture and add cold cabbage or cucumber and tomato slices for the perfect Burger Goan experience.
Mumbai -tit -styli vada pav
Mumbaikars perceives its Vaada Pav seriously – this modest “burger” pours with powerful flavors without my fuss or bizarre meat. Potato cutlets clamped in a soft pair, this is probably one of the best pairs for street food in the world. This recipe is provided by Dassana Veg recipes.
Ingredients:
350 grams of potatoes or 2 medium to large potatoes, 6 to 7 small garlic cloves, 1 to 2 green peppers, ½ tsp. Mustard seeds, asaphoetid, ⅛ TSP turmeric, 7 to 8 cortex leaves, 1 to 2 tbsp.
Green Ingredients Chutney:
1 cup of crushed coriander, 1 to 2 garlic cloves, 2 to 3 drops of lemon juice, 2 to 3 green peppers, salt as needed
Ingredients Tamarind Chutney:
½ cup of tamarind without seed, 1.75 cups of water, ½ tsp.
Other ingredients:
Deep frying oil, 2 tbsp. Dry red chats (optional), 8 pav, 3 to 4 fried green peppers with salt (optional)
Method:
Prepare the green chat, grinding all the ingredients with minimal water. For Tamarind Chutney, soak tamarind, strain the pulp, cook with spices and juggai until thickened and then cool. Cook and blur the potatoes. Mustard seeds, cortex leaves, and asaphoetid in oil; Add the paste and turmeric garlic and turmeric, then mix in potatoes with coriander and salt. Form balls, coats of dough made from besoana, turmeric, asaphoetid, salt, baking soda (optional) and water; Fry until golden. Collect Vada Pav, spreading the chats on Pav, adding fried water and immediately falling to avoid insincerity. Serve with fried green peppers and tea for true Mumbai experience.
Daboles
Although similar to Vada Pav with its potato base and coils, it shines with its clear mixture of Gujarati’s spices that adds heat and impact.
Masal Ingredients:
1 h. Coriander seeds, ½ part of cumin, ½ tsp. ½ spoon salt
Ingredients mix ALOO:
2 tbsp. Tamarind Chats, ¼ cup of water, 2 tablespoons. Oils, 3 boiled and mashed potatoes, ½ tablespoons of salt, 1 tbsp. grated coconut, 1 tbsp.
Ingredients service:
5 Pav, 5 tsp. Green Chats, 5 tsp. Tamarind Chats, 5 tsp. finely chopped onions, toast oil
Method:
Dry fried spices of Masalo to fragrant, chilled and grind turmeric, amchur, sugar and salt into small powder. Heat the oil, mix the powder with tamarinda and water, and cook to the fragrant. Add the potatoes and salt, blunt well, then garnish with coconut, coriander, sat down, pomegranate and proper peanuts. Put the green and tamarind -curved inside Pav, get the mixture and the onion, fry the butter until golden, then twist the sat down and serve immediately.
On this International Day Burger, which is celebrated, abandoning these Indian variations that bring rich regional flavors and textures into simple sandwich; Sometimes the best bites go from local streets, not from the fancy menu.
