Recipe
Royal Sharbati Atta Muffin Burger with Kale Aloo Tikki
Ingredients
For the Muffins
- 2 cups Royal Sharbati Atta flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoons sugar
- 3 tablespoons melted butter
- 1 cup milk
- 1 egg
- ⅓ cup minced chives or green onions
- 1 cup shredded cheddar cheese
- ½ cup shredded Romano cheese
- 2 to 3 tablespoons shredded cheddar for topping
For the Kale Aloo Tikki
- 2 large potatoes, boiled
- 1 cup kale finely chopped and blanched
- ¼ teaspoon red chile powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon black pepper
- 2 tablespoon Royal Sharbati Atta
- 1 bunch Cilantro
- Salt to taste
- Oil to fry
For the Coriander Mint Chutney
- 2 cups coriander leaves
- 1 teaspoon Chaat masala
- 2 cups mint
- 1 white onion
- 2 cups yogurt
- 1 garlic clove
- Salt
Instructions
For the Muffins
- Preheat oven to 400° F. Grease or line a standard 12 cup muffin tin.
- In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Make a well in the center of the flour mix and pour in the milk mixture. Stir until just combined, being careful not to over mix. Fold in the cheese and chives.
- Spoon mixture evenly into 12 muffin cups. Sprinkle the top of each muffin with a bit of cheddar cheese.
- Bake for 15 to 17 minutes or until muffins are golden and spring back when lightly pressed. Remove from oven and turn out muffins onto a cooling rack.
For the Kale Aloo Tikki
- Peel and grate potato into a mixing bowl, add kale, spices, coriander and salt. Mix to bind.
- Divide the mixture into equal portions and shape each portion into a small round. Coat with Royal Sharbati Atta.
- Heat the oil and cook on a medium flame using oil until they are golden brown in color on both sides.
For the Coriander Mint Chutney
- Add all ingredients to the blender and blend until smooth. Taste for salt.
Burger Assembly
- Cut muffin in half.
- Layer with lettuce, tomato, onion or your choice of condiments.
- Top with chutney.