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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Noodle Tikki Burger Recipe

Noodle Tikki Burger Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Noodle Tikki Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups russet potatoes (peeled, diced); 0.5 cups boiled green peas (optional, mashed lightly); 1 tbs finely chopped green chili; 1 tsp grated ginger; 2 tbs coriander leaves (finely chopped); 1 tsp chaat masala; 0.5 tsp garam masala; 0.5 tsp red chili powder; 0.5 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 2 tbs cornstarch (or gram flour besan); 0.75 cups bread crumbs (for coating and mixing); 4 tbs oil for shallow frying; 2 packs instant noodles (no seasoning packet); 6 cups water (for boiling noodles); 1 tbs vegetable oil; 0.5 cups finely sliced onion; 0.5 cups finely shredded cabbage or carrots (optional); 1 tbs soy sauce; 1 tbs tomato ketchup; 0.25 tsp black pepper; 2 tbs spring onion greens (chopped) - optional; 0.25 tsp salt; 4 units soft burger buns (pav or burger buns), lightly toasted; 2 tbs butter (for toasting buns); 0.5 cups green chutney (mint-coriander) or cilantro chutney; 0.25 cups tamarind-date chutney or ketchup; 1 cups thinly sliced tomato; 0.5 cups thinly sliced onion; 4 units lettuce leaves (optional)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves4

Desi-style burger with tikki & noodles.

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Ingredients

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Tikki (potato cutlet)

3 cups russet potatoes (peeled, diced)

1/2 cups boiled green peas (optional, mashed lightly)

1 tbs finely chopped green chili

1 tsp grated ginger

2 tbs coriander leaves (finely chopped)

1 tsp chaat masala

1/2 tsp Garam masala

1/2 tsp red chili powder

1/2 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

2 tbs cornstarch (or gram flour besan)

3/4 cups bread crumbs (for coating and mixing)

4 tbs oil for shallow frying

Noodles topping

2 packs instant noodles (no seasoning packet)

6 cups water (for boiling noodles)

1 tbs Tuscany sunflower oil

1/2 cups finely sliced onion

1/2 cups finely shredded cabbage or carrots (optional)

1 tbs Aged soy sauce

1 tbs tomato ketchup

1/4 tsp black pepper

2 tbs spring onion greens (chopped) - optional

1/4 tsp Celtic sea salt

Assembling & condiments

4 units soft burger buns (pav or burger buns), lightly toasted

2 tbs butter (for toasting buns)

1/2 cups green chutney (mint-coriander) or cilantro chutney

1/4 cups tamarind-date chutney or ketchup

1 cups thinly sliced tomato

1/2 cups thinly sliced onion

4 units lettuce leaves (optional)

4 units lemon wedges (to serve)

Method

Tikki (potato cutlet)

Boil and mash potatoes

Place diced potatoes in a pot, cover with water and a pinch of salt, bring to a boil and simmer until fork-tender (12–15 minutes). Drain well and return to the pot; steam off excess moisture for 1–2 minutes, then mash until smooth. Measure about 3 cups mashed.

Prepare tikki mix

In a large bowl combine mashed potatoes, mashed peas (if using), chopped green chili, grated ginger, chopped coriander, chaat masala, garam masala, red chili powder, amchur (or lemon juice), and salt. Mix thoroughly.

Bind and shape

Add cornstarch and 1/2 cup breadcrumbs to the potato mixture to help bind. Mix well and adjust texture by adding a little more breadcrumbs if mixture feels too wet. Divide mixture into 4 equal portions and shape into flat patties about the size of your buns (roughly 3–4 inches diameter, 1/2 inch thick).

Coat and fry

Place remaining breadcrumbs in a shallow plate. Lightly press each tikki into breadcrumbs to coat both sides. Heat 4 tbs oil in a nonstick skillet over medium heat. Shallow-fry the tikkis 3–4 minutes per side, until golden brown and crisp. Transfer to paper towels to drain. Keep warm.

Noodles topping

Cook noodles

Bring 6 cups water to a boil in a saucepan. Add the noodles and cook per package instructions until just tender (al dente). Drain and rinse under cold water to stop cooking. Toss with 1 tsp oil so they don't stick.

Stir-fry aromatics & veg

Heat 1 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add sliced onion and stir-fry 1–2 minutes until translucent. Add shredded cabbage or carrots and cook 1–2 more minutes until slightly softened.

Combine noodles & season

Add the cooked noodles to the skillet. Pour in soy sauce, tomato ketchup, black pepper and salt. Toss quickly for 1–2 minutes until noodles are evenly coated and heated through. Stir in chopped spring onion greens if using. Taste and adjust seasoning.

Optional crisping

For a slightly crisp noodle texture, spread the seasoned noodles in a thin layer in the skillet and let sit without stirring for 1 minute to develop a light crust, then fold gently.

Assembling the Noodle Tikki Burger

Toast buns

Butter the insides of the buns and toast them on a hot pan or griddle until golden and slightly crisp, about 30–60 seconds per side. Keep warm.

Assemble burger

Spread about 1 tablespoon green chutney on the bottom half of each bun and 1 teaspoon tamarind-date chutney (or ketchup) on the top half. Place a lettuce leaf (if using) on the bottom bun, add the hot tikki, then place a generous nest (about 1/2 cup) of the sauced noodles on top of the tikki. Top noodles with a couple of tomato slices and some sliced onion. Close with the top bun.

Serve

Serve immediately with lemon wedges on the side and extra chutneys. Eat carefully — hot noodles can spill out. Optionally secure with a skewer and serve with extra fries or salad.