Anything that comes in mini size is cute isn’t it, just like this elephant shaped plate and the burger on it. I found the cutest mini rolls in @waitroseandpartners and I couldn’t think of a better dish.
I used my traditional appam mould (a cast iron dish with roundels) to make the pakoras so as to use less oil. You can deep fry them in oil.
Recipe for perfect pakoras:
1. 2 large onions, thinly sliced
2. Green chillies, cut in rounds or chilli powder to taste
3. 1 tsp carom seeds
4. Salt to taste
5. 1 tsp turmeric
6. 1/2 cup chickpea flour
7. 1/2 cup rice flour. This gives crispy flour. Replace with chickpea flour if you don’t have.
8. 1 tbsp cashew nuts, chopped and soaked in water for 10 minutes and water drained
9. Few coriander sprigs, chopped.
10. Oil to deep fry
1. Mix the sliced onions with salt and let it rest for 10 minutes for onions to soften. This is very important. Meanwhile heat oil for frying.
2. Add all the other ingredients and mix it well. Sprinkle some water, total quantity of water not exceeding 3 tbsp. So when you take a small portion to fry, it shouldn’t be pasty but the onion should stick well to the flours and be one unit when you pop them in oil.
3. Fry in hot oil, few at a time. Don’t fry too many in one go as the oil temperature will drop and pakoras will be soggy.
Recipe for green chutney:
Blend to a smooth paste using little water:
1. 1/2 cup coriander leaves
2. 1/2 cup mint leaves
3. A clove of garlic
4. 2 tbsp fried Bengal gram or cashew nuts or any mixed seeds
5. Salt to taste
6. 1 tbsp lemon juice
7. Green chillies
Assembling the burger:
Cut the roll in half and slather the bottom half with chutney. Pop a pakora on top and place a slice of cheese cut in star shape (gives that melting dropping effect ). Top of with a piece of avo (optional) and microwave for 15 seconds for cheese to melt.