Skip to main content

Before there was McDonalds

Bun Tikki by Bombay Foodie

And even before there was any kind of burger shop in Amritsar, there were street carts selling band tikki or aloo tikki in a bun. It's a dinner that brings back memories from decades ago.

For the tikki or the potato croquette, I boiled two medium sized potatoes. Peeled them when they were still warm and mashed them. Next, I cut off the sides of a slide of white bread, soaked the slice in water and squeezed it dry. I added the bread to the mashed potatoes along with salt and black pepper. Go easy on the spices here because we are going to add some zing later.

I divided the potatoes into four parts and shaped each into a round flat-ish tikki. Heated some oil in a non-stick pan and pan fried the tikkis till they were golden brown on both sides.

This takes 4-5 minutes so while the tikkis were cooking, I split two burger buns in half and toasted them. Also thinly sliced a small onion. The recipe assumes that you have tamarind chutney and green (cilantro) chutney tucked away in the fridge already but write in if you would like my recipes.

To assemble, spread tamarind chutney on the bun. Arrange two tikkis on top, add some sliced onions and sprinkle the fiery green chutney. Top with the other half of the bun, squish it closed and time travel to your ten year old self.

Comments

Unknown said…
I have to agree, the home made Indian ones are the best :)
notyet100 said…
This remind me of childhood days :)
interesting..i had something similar in ahmedabad, called dabeli , its essentially the good old burger made indian style by street side thellas, spicy tangy and totally fun!!
Smitha said…
Simran,

Can you share the chutney recipes with me?

Thanks,
Smitha
Unknown said…
That burger looks pretty delicious. I prefer our homemade burgers to McD and KFC too!
Joyti said…
Yum yum! This looks perfect, and MILES better than McDonalds, for sure!
Hey dear first time here..but I think I know u ...u hv a bful blog with stunning pics..wonder how I missed it...
Anyways would love to hear a word from u too...
this looks totally delicious ..any leftovers pls.?..
Homemade burgers r the best....
Following u..
Sanyukta
http://creativesanyukta.blogspot.com/

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…