• By Vasudha
Nutritional Value Of This Recipe
0:20 Minutes 256 kcal
Ingredients for Soya Burger
- › 50gm Soya chunks
- › 30gm boiled potatoes
- › 1tbsp Aata
- › 2tbsp sauce (homemade)
- › Whole wheat buns
- › 1 Small Onion
- › 1/4 Green Capsicum
- › 1-1.5 tsp Degi Mirch
- › Salt (According to taste)
- › 1/2 lemon’s juice
- › Coriander
- › Veggies of choice
- › Ginger garlic paste according to the quantity of tomatoes.
1. 1. Soak soya chunks for about 30 minutes. Boil the potatoes in pressure cooker. 2. To prepare the sauce, blanch some tomatoes. Churn these tomatoes. In a non-stick pan cook the ginger garlic paste. Add the churned tomatoes to this. Cook this mixture till the mixture thickens. Add seasoning like salt, chilli powder and a little sugar for taste. 3. Drain the soaked soya chunks. Shred the mixture in a blender. If you have soya keema, simply soak that and use that instead. 4. To prepare the patties, add a little oil, cook a onion and capsicum. Add red chilli powder and salt to this mixture. Add the shredded soya chunks and mix well. Turn the heat off. Add mashed boiled potatoes and wheat flour to the mixture. Mix well. Squeeze some lemon juice and add some chopped coriander. Divide the mixture into 4 patties. Cool the patties for 10 minutes in the fridge if it isn’t holding shape. If it holds shape, you can shallow fry them immediately on a fry pan. 5. To assemble the burger toast the buns on both sides. While the pattie gets crispy, chop the vegetables of your choice for garnish. I used some cabbage, corriander, onions and tomatoes. Spread a little sauce on both the sides of the bun. Spread the garnishes and put the patties on to the bun and complete the assembly. 6. Pro tip: Slightly cook the patties and deep freeze them for later. I have stored them for about 5-6 days at a stretch. You can try to store them for a longer time. I make this sauce for a longer time. I use it in Pastas, sandwiches and even with idlis and Dhoklas. The sauce is multifunctional and can be made in bulk.
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