When it is Konda that I am making something, I can be more adventurous and try out different tikkis, cutlets, including burgers. If you must know, Tikkis and Cutlets are the same, I differentiate the way I make them. For me, cutlets will always be deep fried, whereas Tikkis can be shallow or pan fried.
I mostly pan fry my tikkis when its for Burgers. And also you have the option of sneaking in vegetables when you make these. Not that Konda needs to be sneaked in, for all the picky kid she was, thanks to blogging, she now is ready to taste anything. And has got used to enjoying the vegetables as well.
The Tikkis today were made for buggers, I missed clicking the burger, since there is nothing new in that. Since the tikkis were enjoyed as such as well, I decided I would show the tikkis on its own. The clicks are entirely taken by Konda as I didn't have time. So I was taken in on how much she was thinking on the composition as well.
While I used to buy the burger buns previously, ever since I made it at home, I don't want to try anything else than my Homemade Burger Buns . I also have a typical store bought burger done. You could check out Potato and Sweet Corn Sliders or Roasted Vegetables Sliders for other options.
Carrot Capsicum Tikkis
Grated Carrot - 1 cup
Finely chopped Yellow Capsicum - 1 cup
Onions - 1 medium
Potato, boiled and mashed - 1/2 cup
Chopped Garlic - 1 tsp
Chopped Ginger - 1 tsp
Cumin powder - 1/2 tsp
Red chili powder - 1tsp
Garam Masala - 1/2 tsp
Fried Gram powder - 2 -3 tbsp
Salt to taste
Oil to fry
How to make the Tikkis
MW potato and mash it well.
Heat a pan with oil, saute onions, garlic, ginger well. Next add the grated carrot and capsicum. Add salt and let it cook.
Add all the spice powders.
Add this to the mashed potatoes and mix well. Add the fried gram flour to make the tikkis hold its shape.
Make balls and flatten.
Heat non stick pan with oil, pan fry the tikkis till done.
If you are making burgers, slide them in between or else serve with sauce!