Posts Tagged ‘Breadcrumbs’



As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
As required
Cheese Slices
As required
Avocado Slices
As required



Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.


Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.




Burger! It’s mostly termed as a junk and unhealthy food but it can be as healthy as any food depending on the condiments and ingredients you pick and choose. A homemade burger, or for that matter any dish, can be tailor-made depending on individual choices. Like for example if you want to skip mayonnaise you can add homemade guacamole (instead of store bought since I like it fresh) which is not only healthy and natural but delicious too. I have attempted to make the burger as healthy and yummy as possible that you will probably not miss the burger from your favorite joint. Am I exaggerating? Nope, cause it tastes damn delicious and is full of healthy & nutritious ingredients which will make you forget all the guilt you have of burger. It’s free of trans fat, chemical & preservatives which you get in frozen burger patties. Here I have not used any cheese or mayonnaise, but of course if you are making this for kid you can’t omit cheese as its good for them. The key ingredient of this dish is soy granules which is made from soy beans and is protein rich. The Soy beans assist in controlling blood sugar and cholesterol levels. Besides the popular Tofu (Bean Curd), Soybeans are consumed in direct and indirect way in Indian and Asian cuisine. In most Indian grocery stores in the USA, you will be able to find Soy sauce, Soy nuggets, Soy granules, etc. So what are you waiting for. Do try this and let me know how you find it.

Ingredients :-

Soy granules 1 cup
Burger buns 4
Oil 4 teaspoons
Salt to taste
Onion 3 medium
Green Chilies, Chopped 2
Tomato Ketchup 6 tablespoons
Mustard Paste 2 tablespoons
Cilantro, finely chopped 2 tablespoons
Potatoes, Boiled and grated 2 medium
Fresh whole wheat bread crumbs 1/2 cup
Red Chili Powder 1 teaspoon
Tomatoes, Sliced 2 medium

Method :-

  • Roast the Soy granules for 4-5 minutes on medium heat until lightly roasted. Allow it to cool.
  • Soak the granules in sufficient water for 10 minutes. Squeeze the water out and put it in a bowl. Keep it aside.
  • Chop one onion and cut other two into roundels.
  • Heat two teaspoon of oil in a pan. Add chopped onion and green chilies and saute.
  • Add soy granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, chopped cilantro and continue sauteing till dry.
  • Remove from heat and transfer into a bowl. Keep aside to cool it slightly. Add boiled and grated potatoes, bread crumbs and mix properly. Divide the mixture into four equal proportions.
  • Take one portion of the mixture and shape it into patties. Roll it into some more breadcrumbs and keep aside. Similarly make rest of 3 patties.
  • Heat little oil on a griddle pan. Place the patties on the pan and cook it both sides until golden brown.
  • Separate onion roundels into rings. Heat two teaspoons of oil in a pan and saute the rings until golden brown. Drain and set aside.
  • Cut the burger buns. Heat a tawa/griddle and roast the burger buns. Apply the remaining tomato ketchup to the burger bases, place some tomatoes roundel, caramelized onion rings over it and then place the patties over it.
  • I didn’t have lettuce so I sauteed some broccoli florets with garlic in one teaspoon of olive oil and placed it in top of patties. These broccoli are also side dish for burgers.
  • Similarly prepare rest of the buns. Apply mustard paste to the top half of the burger bun and place over it.
  • Secure with a toothpick and serve hot.


Notes :-

  • Amount of chilies depend on your taste so you can increase or decrease accordingly.
  • Here I have used sauteed broccoli as side but if you want to go traditional but healthy way you can make baked potato wedges.
  • To make the burger even more healthier you can use one parboiled grated carrot to the mixture. 

Being mother is hard, fun, challenging and life changing. Each day you learn so many things from your child, from the circumstances, etc., you hardly get time to enjoy yourself by having your own personal time. When things are tough, you have to find alternate ways of keeping yourself busy and overcome unwanted / unpleasant situations. Luckily, there is food to the rescue. I eat or make food when I feel sad, overwhelmed, exhausted, happy, etc. Creating something new and healthy gives inner satisfaction to my soul. Sometimes they do not turn out as I wanted (and I get mad) but slowly I start analyzing positives and learn from mistakes.

Coming back to this post, it’s one of the most delicious dishes and can be made in a jiffy. This recipe makes good use of the leftover rice (brown or white) which otherwise might be sitting idle in refrigerator. I always like fresh ingredients hence using fresh corn in this recipe will make it taste even better. The patties can form base for many dishes like burgers, wraps, sandwiches, subs etc. I have used them in the form of a wrap and it becomes the wholesome dinner/lunch OR can be enjoyed as snacks with a hot cup of tea.  You can even add grilled shredded chicken or scrambled egg to make it more hearty and meaty. The combination is endless so get your creative mind rolling and try it on. It also works well with picky toddlers/kids who likes specific type of food.

Ingredients :-

For Corn Rice Patties/Cakes:-

Fresh boiled corn/Canned corn kernels 1 and 1/2 cup 
Oil 4 tablespoons
Onions, chopped 2 medium
Cilantro, finely chopped 2-3 tablespoon
White/Brown rice, boiled 1 and 1/2 cup
Potatoes, peeled and boiled 2 medium
Salt to taste
Green chillies, finely chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup

For Wrap/Roti

Whole wheat flour 1 cup 
Oil 1 tablespoon
Salt a pinch

Method :-

  • If you are using fresh corns take out the kernel and boil it until soft. Discard the extra water.
  • Heat 2 tablespoon oil in a nonstick pan. Add onions and saute it until onion turns light brown.
  • Add the corn kernels and saute for 2-3 minutes.
  • Take out the onion corn mixture in a bowl.
  • Add rice, mashed potatoes,salt, green chilies, crushed red chilies, cilantro leaves and mix well mashing the contents slightly.
  • Add the fresh breadcrumbs and mix well. Keep the mixture aside for 10-15 minutes.
  • Heat 2 tablespoon oil in another non stick pan. Divide the mixture into equal parts and make oval or round shape patties/cakes out of it.
  • Place the patties on the second pan and cook each side till both sides are equally golden.
  • Serve hot with any sauce, salsa or tomato ketchup. 
  • For oven spread the patties in a baking sheet and spray a little oil over them.Then cook them in a preheated oven of 350 degrees Celsius for 15 minutes.
  • If you want charred effect broil it both sides for 2 minutes each.

For wraps :-

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  • Divide the dough into four equal portions and roll out each portion into a round circle approx of 8 inch diameter using a little flour.
  • Heat a non-stick griddle and lightly cook the rotis/wraps on both the sides. Keep aside.

Assembling :-

  • Cut julienne of a medium onion.
  • Just before serving warm a roti on griddle.
  • Place the roti/wrap on a clean, dry surface and spread one teaspoon of green chutney, ketchup or any of your favorite sauce or salsa on the wrap/roti.
  •  Arrange 2 patties/cakes in a row in the center of the roti/wrap
  • Spread some onion julienne over the patties.
  • Roll the wrap tightly and serve it hot.


Notes :-

  • Instead of rotis you can try this rolls with soft tacos.
  • You can even deep fry the patties/cakes.
  • Amount of chillies can be increased or decreased according to your taste. 
  • If you like the taste of mint leaves you can add some of it in patties.
  • Here I have used yogurt sauce for the rolls. If you want you can follow the recipe for yogurt sauce here Falafel – The Healthy Way


I can’t believe it’s August already and my Lo will soon turn 1.5 years and keeping me super duper busy. All his toddler tantrums is so overwhelming and exhausting. I was thinking of posting this recipe a month back but just could not find time to write and post the recipe. I always keep looking for vegetarian recipes that are easy to make and yummy to give any meat lovers a delight. Kebabs is one of my favorite dish, especially Chicken Kebabs. My hubby is a vegetarian so keep exploring options and try to convert non vegetarian dish into a vegetarian dish by adding some twists. This ensures that even vegetarian people can equally enjoy food as compared to non vegetarian people especially Kebabs. The type of Kebab which I am writing down make my mouth water whenever I see, eat or even dream about it. The ‘melt-in-mouth’ texture due to Paneer (cottage cheese) and regular cheese and loads of nutrition from vegetables makes it extraordinary, yummy and in way healthy. You can either pan fry or deep fry this type of Kebab. You can make the mixture one or two days ahead of party / get together and fry it on the “D day”. Its definitely a crowd winner which was evident when I won 1st prize in cooking competition at hubby’s office. This recipe is adapted from my favorite chefs website Mr Sanjeev Kapoor.
Ingredients :-

Paneer , Indian Cottage Cheese
1/2 cup
Potato, Boiled and Mashed
1 large
Carrot, Boiled and mashed
1/4 cup
Spinach, Blanched and chopped
1/4 cup
Green Peas, Boiled and mashed
1/4 cup
Cauliflower, Steamed and mashed 1/4 cup
Mozzarella Cheese, Cubed 1/4 cup
Whole wheat bread crumbs 1/2 cup
Chat Masala Powder
1 1/2 tablespoon
Garam Masala Powder
1 teaspoon
Red Chilli Powder
1/2 teaspoon
to taste
for deep/shallow frying

Method :-

  • Mix all ingredients together except mozzarella cheese, oil and bread crumbs to form a firm dough.
  • If the dough is not firm add some bread crumbs into it.
  • Keep it in refrigerator for at least one hr.
  • Divide the dough in 12-14 equal portion.
  • Make a round ball out of each equal portion and stuff one cube of mozzarella cheese into it.
  • Flatten the dough into Pattie and roll it into wheat crumbs generously.
  • Heat a non stick pan and put oil in it.
  • Shallow fry the patties into the pan until both the sides get golden brown in color.
  • You can even deep fry the patties but before that test one of the patties. If it breaks add some more breadcrumbs into the dough.


Notes :-

  • You can increase/decrease the heat of chilli powder and garam masala powder depending on your taste buds.
  • You can even use toasted oats in place of whole wheat breadcrumbs.
  • Keep in mind that vegetables should not be over boiled or over steamed. Too much moisture will leads in addition of too much bread crumbs and you will loose the real taste of kebabs.
  • You can also use Ricotta Cheese instead of Paneer.
  • You can even used crushed cornflakes in place of breadcrumbs to roll the patties. It taste yummier because of crunchy cornflakes.

DSC_0581Sometimes I look for recipes which are fun as well as easy to make and one of the first things which comes to my mind is ‘Pasta’. Most of of the people like Pasta and there are so many variations of Pasta dishes made across the world. Macaroni and cheese is favorite amongst kids so I thought to give it a try by baking macaroni cheese pasta made in muffin pan with pesto and lots of veggies. This can be eaten as a snack, for lunch box or as a dinner. You can put veggies of your choice. The muffin pasta contains many layers and the aroma which comes out of this dish will surely remind you of  a pleasant SPRING day with fresh scent all over. In this recipe, I have mixed the boiled macaronis with homemade pesto. You can skip making pesto but, personally, I like (any type of) pesto such as Basil, Parsley, Cilantro Lime, Sun dried tomato, etc. I have made basil pesto but you can use any type of pesto or even pizza sauce. So what are you waiting for? Just try this recipe for your kids, family or friends. I am sure no one can eat just one and they will thank for trying this recipe. 

Ingredients :-

For Basil Pesto:-

Basil Leaves, Gently packed 2 cup
Garlic cloves, Roughly chopped 2  large
Walnut, Toasted and chopped 1/2 cup
Olive oil 1/3 cup 
Parmesan Cheese, Grated 1/2 cup
Salt 1/2 teaspoon
Black Pepper Powder 1/4 teaspoon
Lemon Juice 1 tablespoon

For Macaroni Muffins:-

Small Macaroni Pasta 1/2 cup
Basil Pesto 1/4 cup
Mozzarella Cheese, Grated 1/2 cup
Parmesan Cheese, Grated 2 tablespoon
Bread Crumbs
1/4 cup
 Olive Oil
3 tablespoon
Chopped Vegetables 1 cup or As needed
Oregano/Italian herb 1 teaspoon
Salt to taste
Chilli Flakes, Optional 1 teaspoon

Method :-

  • Place basil, olive oil, walnuts, garlic and salt in blender and blend it until mix well.
  • Add Parmesan cheese and blend until smooth. Keep it aside.
  • Preheat the oven at 375 degree Fahrenheit/ 190 degree Celsius.
  • Boil macaronis as per package instructions. I generally add 1 tablespoon olive oil and 1 teaspoon of salt in the water so that pasta doesn’t stick to each other.
  • Drain it and keep it aside for cooling.After it cools down mix it with pesto and mozzarella cheese.
  • Grease a muffin pan with olive oil and dust it generously with bread crumbs. Tap off the extra breadcrumbs if any.
  • Fill the muffin pan with macaroni cheese mixture till half of the muffin holder size.
  • Top it with vegetable of your choice. I used red and green bell peppers(capsicum), blanched spinach, blanched broccoli, onion and tomato
  • Top again with mozzarella. Then evenly add Parmesan on each muffin holders.
  • Sprinkle bread crumbs on top of cheese and drizzle some olive oil on top of it.
  • Bake it for 15-18 minutes or until golden crust is formed.
  • Cool down for few minutes and spoon out carefully.
  • Enjoy it with side of Tomato/any soup and bread sticks or Enjoy it alone.

Notes :-

  • You can blanch the vegetables in the same water in which you have boiled the pasta
  • You can even use spaghetti or noodle for this dish.
  • Don’t forget to dust the pan with breadcrumbs as it will help in holding the shape and crusty texture. Otherwise muffins will become soggy due to the water released from vegetables. 


From past couple of weeks, I have been little busy and lazy preventing me from posting recipes on regular basis. So, I decided to cook and write about something unusual yet delicious food dish. I was always curious and wanted to try Spaghetti with meatballs in restaurants but I don’t eat meatballs so thought of creating my own (vegetarian) version of it. In this recipe, I replaced meatballs with Cottage Cheese (popularly known as Paneer in India) balls cooked in tomato sauce tossed over perfectly cooked Spaghetti. Me & my hubby love pasta which encourages me to try different types of pasta inspired dishes. My hubby, especially, prefers pasta cooked by me instead of Italian restaurants :). Pasta does not always have to be full of cheese and fat. It can be extremely healthy and balanced to nourish your body and at the same time tasty and delicious to satisfy your taste buds. So enjoy this healthy and exquisite meal on any evening and make your day worth it.

Ingredients :-

For the cheese balls :-

Paneer/Cottage Cheese 1 cup/ 250 gm
Bread Crumbs 1/4 cup
to taste
Dried Parsley Leaves
1/2 teaspoon
Dried Oregano Leaves
a generous pinch
Red Chilli Powder
1/2 teaspoon or to taste
Cilantro, Finely Chopped
2 tablespoon
Olive Oil
2 tablespoon

For the tomato sauce :-

Tomatoes, Roughly Chopped 3-4
Onion, Chopped 1/2 cup
to taste
Olive Oil
1 tablespoon
Dried Parsley Leaves
1 teaspoon
Dried Oregano Leaves
1/2 teaspoon
Garlic, Finely Chopped
1-2 tablespoon
Tomato Sauce
2 cup
Chilli Powder
to taste
Bay Leaf

Method :-

For the cheese balls :-

  • Preheat the oven at 350 degree Celsius.
  • Mash the paneer/cottage cheese with the help of fork and add everything mentioned except olive oil.
  • Mix it well and divide the dough into 12 equal parts.
  • Roll the divided dough into medium sized balls.
  • Spray these balls with olive oil spray and place them in a baking dish.
  • Bake the balls for 15-20 minutes or until balls become nice golden  in color.
  • Keep them aside.

For the tomato sauce :-

  • Heat a pan and add olive oil to it.
  • Add bay leaf and garlic. Saute it for 1 minute.
  • Add onion to it and saute it for 2-3 minutes.
  • When the raw smell of onion disappear add the chopped fresh tomatoes and salt and chilli powder. Let the tomatoes cook down,
  • Then add the tomato sauce, dried parsley leaves and oregano leaves and let them cook for a good 30-40 minutes.

Arrangement :-

  • Boil the spaghetti as per instruction in box and keep it aside
  • Pour the sauce in serving dish and drop the cheese/paneer balls into it.
  • To assemble spoon out a serving of spaghetti on a serving plate and add a generous serving of tomato sauce along with one or
    two Cheese/paneer balls. Enjoy it hot.


Note :-

  • The sauce tastes best the next day. So, you could make the tomato sauce the previous day and use it for the dish the next day.
  • You can even make sauce in bulk and can store it in freeze for 1 week.
  • You can even saute the spaghetti with some olive oil and Italian herbs as I do it.
  • You can sprinkle some more cheese on top of it while serving. I like it without cheese.
  • You can even add spinach or any other chopped vegetables to your paneer/cheese mixture.

tofu mushroom burger

Tofu and mushrooms are amongst my favorite ingredients for cooking as they are nutritious, healthy and tasty. There are numerous items which can be made out of them either combining or using them separately. The fast food concept has picked up pace since last 10/12 years with burgers and sandwiches gaining more popularity, thanks to McDonald’s. The flip side is they are not too healthy to eat. So, I thought why not try something healthy by combining my favorite ingredients and at the same time falls in ‘fast food’ category. This particular recipe will be important for teenage and adults as its nutritious with protein, calcium and mushroom adds plenty of flavor and meaty texture to it. Health and taste in one package! Burgers are all time favorite meal loved by both kids and elders. Burgers are suspiciously full of calories but the calories is not all that matters. What matters is making your right food choices. Instead of digging into sinful fast food joint burgers, you can make it at your home using minimal fatty ingredients like cream, mayonnaise and cheese. Enjoy this wholesome meal with a side of roasted potato wedges and home made smoothie to make it even better.

Ingredients :-

Extra Firm Tofu
1 Block
White/Button Mushroom, finely chopped
1 cup
Red Onion, finely chopped
Garlic cloves, finely chopped
Sun dried tomatoes, finely chopped
to taste
3-4 tablespoon
2 cup plus 1 cup for coating
Tomato Ketchup
1 heaped tablespoon
2 teaspoon
Red chilli sauce
2 tablespoon
Lettuce leaves
Whole Wheat buns
Low Fat Cheese Slices
Dried Parsley Leaves
1 teaspoon
Lemon Juice
1 teaspoon
Low Fat Mayonnaise
1/2 cup
Onion Rings, thinly sliced
Tomatoes, thinly sliced
Olive oil
1 teaspoon plus 3-4 tablespoon for frying

Method :-

  • In a pan heat a teaspoon of oil and add onion to it. Saute till it turns brown in color.
  • Add mushrooms and cook it for 3-4 minutes. Let it cool slightly.
  • In a food processor blend half of the tofu, garlic, sun dried tomatoes and cilantro leaves till it turns smooth.
  • Transfer above mixture into a bowl along with onion mushroom mixture. Add tomato ketchup, breadcrumbs, vinegar, red chilli sauce, dried parsley leaves, lemon juice to it. Add salt according to taste.
  • Grate the remaining tofu and add it to this mixture. Stir the mixture well and refrigerate it for about 30 -45 minutes.
  • Divide this mixture into 6 patties pressing it well.
  • Coat them well all around with bread crumbs.
  • In a pan add 3-4 tablespoon of oil and shallow fry these patties. Cook each side until they turn golden brown in color.
  • For assembling toast the bun and spread some mayo on one side of bun.
  • Put the tofu patties on top of it and then add layers of  onion,tomato,cheese slice and lettuce. At the end add the other part of bun with the spread facing below.


Notes :-

  • You can increase/decrease the quantity of red chilli sauce as needed.
  • You can add as many chopped varieties of vegetables you want.
  • You can use crumbled feta cheese instead of cheese slices for lesser fat content. It tastes as good as cheese but its  a more healthier choice.
  • Don’t forget to refrigerate the end mixture for while as it will reduce the stickiness of patties.