Poha Suji Burger

Step 1: Prepare Poha

Take 1 cup of poha in a bowl. Add water to it, wash thoroughly 2-3 times, and drain the excess water. Set aside the clean poha.

Step 2: Cook Suji Dough

Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Pour in 1 cup of water and add 1 teaspoon of salt. Once the water boils, add 1/2 cup of semolina (suji) gradually while stirring continuously to avoid lumps. Cook on medium flame for 3-4 minutes until the suji thickens and leaves the sides of the pan, forming a dough. Transfer the suji dough to another bowl, drizzle 1 teaspoon of oil over it, and cover to cool.

Step 3: Prepare Potato Filling

In the same pan, heat 1 teaspoon of oil. Add 1 teaspoon of cumin seeds and 1 teaspoon of asafoetida. Add 2 finely chopped green chilies and 1 finely chopped onion. Sauté for 1 minute until the onion softens. Add 1 finely chopped tomato, 1/4 cup finely chopped carrots, and 1/4 cup sweet corn. Mix well. Add 3 mashed boiled potatoes. Season with 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and 1/2 teaspoon chaat masala. Mix all ingredients thoroughly until well combined. Add the juice of 1 lemon and 2 tablespoons of chopped fresh coriander. Mix again and set aside.

Step 4: Combine Poha with Filling

Take the soaked poha and mash it well with your hands until it becomes soft. Add the mashed poha to the prepared potato filling. Mix well to combine the poha with the potato and vegetable mixture. This helps in binding the filling.

Step 5: Shape the Patties

Take small portions of the potato-poha mixture and shape them into round, flat patties. Prepare all the patties and set them aside.

Step 6: Prepare Suji Buns

Knead the cooled suji dough well with your hands until it becomes smooth and pliable. Divide the dough into two equal parts. Grease a rolling surface with a little oil. Roll out one part of the suji dough into a thin, round disc, similar to a roti. Use a sharp-edged bowl or cutter to cut out small circular buns from the rolled dough. Remove the excess dough and combine it with the remaining suji dough for further use. Repeat with the second part of the dough.

Step 7: Assemble the Burgers

Take one suji bun and make parallel lines on one side using the non-sharp edge of a knife for decoration. Place one potato patty on a plain suji bun. Cover it with another patterned suji bun. Gently press the edges to seal and form a burger. Rotate the assembled burger on the rolling surface to ensure even shaping. Repeat for all burgers.

Step 8: Cook the Burgers

Heat 2 tablespoons of oil in a pan on medium flame. Place the assembled burgers in the pan, ensuring not to overcrowd it. Cook for 2-3 minutes on one side until golden brown. Drizzle a little oil on top, then carefully flip the burgers and cook for another 2-3 minutes until the other side is also golden brown and crispy. Repeat this process for all the burgers.

Step 9: Serve

Once cooked, remove the burgers from the pan and place them on a serving plate. You can cut them in half or quarters to reveal the filling. Serve hot with ketchup or chutney.

• Ensure the semolina dough is kneaded well to make it smooth and easy to roll.

• Use the non-sharp side of the knife to create patterns on the semolina buns for a decorative touch.

• Cook the burgers on medium flame to ensure they are cooked through and turn golden brown without burning.

• Add other vegetables like peas or bell peppers to the potato filling.

• For a healthier option, steam the burgers instead of pan-frying them.

• Adjust spices in the potato filling according to your taste preference.