Pit Pat Burger
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Pita breads
Broccoli
Corn kernels
Sweet potatoes
Breadcrumbs
Cheese slices
Tomato
About Pit Pat Burger
Table of Contents
Healthy burgers – vegetable tikkis served between pita breads
Read More- Mini pita breads 8
- Broccoli, blanched 16 to 18 florets
- Corn kernels, boiled ½ cup
- Sweet potatoes, boiled, peeled and mashed 1 cup
Step 1. Roughly chop broccoli florets and put into a bowl.
Step 2. Coarsely crush corn kernels in a grinder, add to the broccoli and mix well. Add sweet potatoes and mix. Add salt and garam masala powder and mix well.
Read MoreIngredients
- Mini pita breads 8
- Broccoli, blanched 16 to 18 florets
- Corn kernels, boiled ½ cup
- Sweet potatoes, boiled, peeled and mashed 1 cup
- Salt to taste
- Garam masala powder ½ tsp
- Breadcrumbs 1 cup
- Oil for shallow frying
- Cheese 2 slices
- Iceberg lettuce 4 to 5 leaves
- Medium tomato, sliced 1
How to Make Pit Pat Burger (Stepwise Photos)
Method
- Roughly chop broccoli florets and put into a bowl.
- Coarsely crush corn kernels in a grinder, add to the broccoli and mix well. Add sweet potatoes and mix. Add salt and garam masala powder and mix well.
- Spread breadcrumbs on a plate.
- Divide the mixture into 8 equal portions and shape them into small tikkis.
- Heat some oil in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till evenly golden and done on both sides.
- Halve pita breads horizontally and toast each half lightly in the same pan.
- Cut each cheese slice into 4 squares.
- Place the base halves pita breads on the worktop. Place a lettuce leaf on each base half, top it with a tikki, a tomato slice and a cheese square. Cover each with the top half of the pita breads and secure with a toothpick.
- Arrange them on a serving platter and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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