Between breads
With simple ingredients, one can transform a burger into a delicacy
The Taj Mahal Palace’s executive chef Hemant Oberoi is associated with all things gourmet. Some of the world’s most powerful heads of state have made a beeline to the sea- facing hotel to indulge themselves in some luxurious culinary adventures. Yet nothing piques his attention more than easy to make food that is fuss- free yet scores high on flavour. Recently, he put together flavours from around the world to create a global burger menu. Here he tells us how to experiment with the humble bread snack.
KANDAHAR BURGER
INGREDIENTS For lamb boti: 175 gm lean lamb cubed 100 gm brown onion 1 garlic clove, minced ½ inch piece ginger, grated ½ tbsp coriander leaves, chopped ¼ tsp turmeric powder ¼ tsp coriander powder ¼ tsp cumin powder ¼ tsp garam masala powder ½ tsp red chilli powder 2- 3 tbsp lemon juice 1 tbsp yogurt ½ tbsp oil Salt to taste METHOD Combine all the dry and wet ingredients except yogurt and oil. Mix well until the lamb cubes are evenly coated. Add the yogurt and oil. Set aside for 30 minutes. Cook the boti in the same marinade over slow heat until tender. Assembling the burger: Slice the naan bun into half and toast slightly. Apply mint chutney on both the sides. Toss onion rings in lime juice and salt. Put lamb boti on the base, arrange onion rings and sprinkle chopped coriander. Cover with the other half of the bun and serve.
MUMBAI BURGER
INGREDIENTS Ragda 1 cup dried white peas ( safed vatana) ¼ tsp turmeric powder ½ tsp chilli powder 1 tsp roasted cumin powder 2 tsp ginger- green chilli paste ½ tsp garam masala 2 tsp grated jaggery 1 tbsp tamarind pulp Salt to taste Tempering for ragda ¼ tsp cumin seeds Pinch of asafoetida 1 tbsp oil Patties 1 kg potatoes ¼ cup chopped mint leaves ¼ cup chopped coriander ½ tbsp lemon juice Salt to taste ½ tsp turmeric powder ½ tsp chopped ginger ½ tsp chopped green chilli 1 tsp cumin 1 tbsp oil METHOD Ragda Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and cook until the peas are soft. Add in rest of the other ingredients. Mix well mashing the peas slightly so that the gravy becomes thicker. Prepare tempering by heating oil, cumin seeds and asafoetida. Stir in the tempering and simmer for 10 minutes. Set aside. Patties Boil, peel and grate the potatoes. Add in rest of the other ingredients. Add in the tempering. Knead into soft dough. Divide into 12 equal portions and keep aside. Make each portion into 4” diameter patties. Bring together the edges in the centre to seal the filling inside the potato. Shallow fry on a non- stick pan till the patties are golden brown and crisp. To assemble the burger: Slice pav bun into half and toast slightly. Apply butter, mint chutney and tamarind chutney on the toasted sides. On the base put chopped onions, coriander, tomatoes and place a patty with ragda on top. Sprinkle sev. Close the bun.