RITIKA NARULA

Giant Burger – Whole Wheat, Semolina

 

 

AuthorRitika NarulaCategory, , , , , DifficultyIntermediate

A 2.6 kg Giant Burger made without Refined flour - a whole wheat , fine semolina treat. Excellent center piece for any party or celebrations

Yields12 Servings
Prep Time2 hrs 45 minsCook Time40 minsTotal Time3 hrs 25 mins

 4 cups Fine Semolina / Barik Suji or Chiroti rava
 2 cups whole wheat flour or aata
 3 tbsp milk powder (optional )
 2 tsp instant yeast
 2.5 tsp salt
 3 tbsp honey or any other sweetener of choice
 1 cup buttermilk/ chaas ( see notes)
 1/2 cup very hot water ( to be added in buttermilk- see directions)
 1 cup warm water plus 2 tbsp more warm water or milk
 55 grams butter for the dough plus 1 tbsp for the top crust on baking
 1 tsp sesame seeds
For the patty or tikki
 6 boiled and mashed potatoes
 2 chopped onions
 1/2 cup peas boiled
 2 tsp ginger garlic paste
 1 head of broccoli chopped
 1/4 cup chopped fresh coriander leaves
 3 green chillies chopped
 1/2 tsp turmeric powder
 2 tsp chaat masala
 1 tsp pav bhaji masala
 1.5 tsp garam masala
 2 tsp rock salt or common salt
 1/2 tsp black salt
 2 tsp amchoor powder/ dry mango powder
 1 tsp red chilli powder
 1/2 tsp white pepper powder
 5 to 6 tbsp or more roasted moong dal flour/ roasted besan - chickpea flour
 crushed cornflakes or bread crumbs for top
For Assembly-
 10 cheese slices
 4 tbsp mustard sauce
 2 tbsp hot chilli sauce
 6 tbsp mayo or thousand island dressing or any dressing of choice
 2 tbsp butter for toasting
 3 onion ( cut in rings)
 4 tomatoes (rings)
 Chopped spring onions or lettuce leaves

1

In a bowl, take 1 cup warm water add 1 tbsp sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.

2

In a bowl, take whole wheat flour, semolina , milk powder and salt, mix and make a well in the center.

3

Now add 2 tbsp honey and water mentioned under very hot water and add it to buttermilk so it is lukewarm to touch. (Here i have used regular chaas or buttermilk with 70 percent fresh curd and 30 percent water )

4

Pour dissolved yeast and buttermilk mixture in the well made in the centre of dry ingredients

5

Using spatula mix the flour from center to outwards.

6

Add remaining lukewarm water to the dough. Mix well

7

Cover and keep aside for 15 minutes.

8

Using hand or dough attachment of mixer starts kneading the dough. Add in more water/milk or flour as mentioned in the notes if required. Knead for 10 minutes.

9

Add cold cubed butter or cold ghee to the dough and knead again for 5 to 8 more minutes.

10

The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs. The dough should be soft and pliable.

11

Sprinkle dry whole wheat flour in the big bowl and place the dough in it. Sprinkle some more dough on top . Cover and keep aside for an hour or so / till it is doubled in size.

12

In the meantime, prepare a milk wash by heating 2 tbsp milk with 1/2 tbsp khandsari or jaggery or any sweetner of choice to it.

13

When the dough is doubled in size, take it out on a well floured silicon mat or clean surface.

14

Deflate the dough after first proofing.

15

Form a big ball of the dough using hands and Grease baking tin(s) with oil.

16

Seal the ball from bottom

17

Place the Bun Ball in well greased cake tin . Brush prepared milk on top of the bread(s)

18

Cover with damp cloth and let it rest in warm place for 30 minutes.

19

Preheat oven at 190 degree Celsius in convention mode or both rods on for last 15 minutes of the proofing time.

20

Brush the top again with milk. Sprinkle black sesame seeds on top .

21

Bake with both rods on for 35 to 40 minutes or till the top is golden brown. Don't over bake. Let cool for 5 minutes and then demould on a wire rack.Brush some melted butter or ghee on top . ( I used Spring pan for baking the bun)

22

Let it cool fully. Place a damp cloth on top of bread for soft crust .

For Patty/ Tikki -
23

In a wok add 2 tbsp oil, add green chillies & cook for a few seconds. Now add whole cumin seeds, fennel seeds and coriander seeds, garlic, ginger on low flame for a couple of minutes. Stir continuously. Once fragrant, switch off the flame and keep aside to cool.

24

Once cooled, crush the masala using motor pastor or mixer. We need a coarse mix of this.

25

Add crushed masala to the wok with little oil and then add onions to it.

26

Add chopped broccoli, carrots ,peas , chopped boiled potatoes and mix. Cook on low flame only.

27

Now add all masalas /spices -the roasted cumin, fennel, coriander seeds, masala, turmeric powder, coriander seeds masala, turmeric powder, coriander powder, pepper, amchoor, chaat masala, garam masala, red chilli powder, salt & black salt. Add a dash of water and mix everything very well. Let everything cook on a low flame.

28

Add chopped coriander leaves, roasted moong dal aata or besan and mix well. Do the taste test and adjust seasoning and masalas to taste.

29

Form a big tikki or patty . Now sprinkle bread crumbs/ oats powder or crushed cornflakes in the bottom of baking spring pan and place this tikki in it. Sprinkle the bread crumbs / crushed cornflakes on top as well. Cover and refrigerate for half an hour in fridge or 15 minutes in freezer.

30

To cook these we need two non stick pans. Heat a pan and brush some oil and flip the tikki from spring pan bottom straight into the non stick pan. Let it cook on a medium- low flame for 10 to 15 minutes till it is slightly brown from bottom.

31

Now take the other non stick pan, brush oil, sprinkle little roasted moong dal aata and place on top of the tikki . Turn the hot non stick pan with tikki on the second pan while holding both the pans tightly. Take assistance if required because it is a bit tricky. We need the flipped tikki straight on the other non stick pan. ( this is the same technique we use to flip cakes on a wire rack from the moulds after it is baked)

32

Turn the flame on and let the other side cook as well for 15 minutes on low medium heat.

For big cheese slices-
33

Take 10 to 12 cheese slices and place on a parchment paper lined baking tray . Place in a single layer and heat it in microwave till it is melting or in oven with lower rod on

34

Once it is melting, make one big slice using palatte knife. Freeze till is set

For assembly-
35

Cut the Burger into two slices using a sharp serrated knife

36

Apply butter or mustard and chilli sauce on one side and thousand island/mayo or hung curd on the other side. You can place lettuce leaves at the bottom if you have.

37

Keep a plate or turn table ready. Take the non stick pan with tikki and place the bottom slice of the burger on top of tikki. Flip this on a prepared tray or plate.

38

Place the big cheese slices on it. I had to use a few more to cover the entire area.

39

Add in onion and tomato rings on top ( save a few for the sides) . Sprinkle salt, pepper and chaat masala on top. Press the top slice on it gently. Place the rest of onions rings and tomatoes on the sides for appeal.

40

Cut it with serrated knife and warm or toast slices in the oven and enjoy.

Notes-
41

1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. Always keep flour / water/ milk handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and soft.
4. If you struggle for golden crust then place the baking tray in upper rack for last 5 to 8 minutes of baking. But keep an eye on it as it can burn fast.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. If you want then toast the slices of burger buns slightly in OTG before assembly .
7. Refrigerate the leftovers and reheat before consuming.
8.You can make 14 to 16 servings from the giant burger.
9. You can bake the tikki in OTG rather than roasting on gas.

 

Ingredients

 4 cups Fine Semolina / Barik Suji or Chiroti rava
 2 cups whole wheat flour or aata
 3 tbsp milk powder (optional )
 2 tsp instant yeast
 2.5 tsp salt
 3 tbsp honey or any other sweetener of choice
 1 cup buttermilk/ chaas ( see notes)
 1/2 cup very hot water ( to be added in buttermilk- see directions)
 1 cup warm water plus 2 tbsp more warm water or milk
 55 grams butter for the dough plus 1 tbsp for the top crust on baking
 1 tsp sesame seeds
For the patty or tikki
 6 boiled and mashed potatoes
 2 chopped onions
 1/2 cup peas boiled
 2 tsp ginger garlic paste
 1 head of broccoli chopped
 1/4 cup chopped fresh coriander leaves
 3 green chillies chopped
 1/2 tsp turmeric powder
 2 tsp chaat masala
 1 tsp pav bhaji masala
 1.5 tsp garam masala
 2 tsp rock salt or common salt
 1/2 tsp black salt
 2 tsp amchoor powder/ dry mango powder
 1 tsp red chilli powder
 1/2 tsp white pepper powder
 5 to 6 tbsp or more roasted moong dal flour/ roasted besan - chickpea flour
 crushed cornflakes or bread crumbs for top
For Assembly-
 10 cheese slices
 4 tbsp mustard sauce
 2 tbsp hot chilli sauce
 6 tbsp mayo or thousand island dressing or any dressing of choice
 2 tbsp butter for toasting
 3 onion ( cut in rings)
 4 tomatoes (rings)
 Chopped spring onions or lettuce leaves

Directions

1

In a bowl, take 1 cup warm water add 1 tbsp sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.

2

In a bowl, take whole wheat flour, semolina , milk powder and salt, mix and make a well in the center.

3

Now add 2 tbsp honey and water mentioned under very hot water and add it to buttermilk so it is lukewarm to touch. (Here i have used regular chaas or buttermilk with 70 percent fresh curd and 30 percent water )

4

Pour dissolved yeast and buttermilk mixture in the well made in the centre of dry ingredients

5

Using spatula mix the flour from center to outwards.

6

Add remaining lukewarm water to the dough. Mix well

7

Cover and keep aside for 15 minutes.

8

Using hand or dough attachment of mixer starts kneading the dough. Add in more water/milk or flour as mentioned in the notes if required. Knead for 10 minutes.

9

Add cold cubed butter or cold ghee to the dough and knead again for 5 to 8 more minutes.

10

The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs. The dough should be soft and pliable.

11

Sprinkle dry whole wheat flour in the big bowl and place the dough in it. Sprinkle some more dough on top . Cover and keep aside for an hour or so / till it is doubled in size.

12

In the meantime, prepare a milk wash by heating 2 tbsp milk with 1/2 tbsp khandsari or jaggery or any sweetner of choice to it.

13

When the dough is doubled in size, take it out on a well floured silicon mat or clean surface.

14

Deflate the dough after first proofing.

15

Form a big ball of the dough using hands and Grease baking tin(s) with oil.

16

Seal the ball from bottom

17

Place the Bun Ball in well greased cake tin . Brush prepared milk on top of the bread(s)

18

Cover with damp cloth and let it rest in warm place for 30 minutes.

19

Preheat oven at 190 degree Celsius in convention mode or both rods on for last 15 minutes of the proofing time.

20

Brush the top again with milk. Sprinkle black sesame seeds on top .

21

Bake with both rods on for 35 to 40 minutes or till the top is golden brown. Don't over bake. Let cool for 5 minutes and then demould on a wire rack.Brush some melted butter or ghee on top . ( I used Spring pan for baking the bun)

22

Let it cool fully. Place a damp cloth on top of bread for soft crust .

For Patty/ Tikki -
23

In a wok add 2 tbsp oil, add green chillies & cook for a few seconds. Now add whole cumin seeds, fennel seeds and coriander seeds, garlic, ginger on low flame for a couple of minutes. Stir continuously. Once fragrant, switch off the flame and keep aside to cool.

24

Once cooled, crush the masala using motor pastor or mixer. We need a coarse mix of this.

25

Add crushed masala to the wok with little oil and then add onions to it.

26

Add chopped broccoli, carrots ,peas , chopped boiled potatoes and mix. Cook on low flame only.

27

Now add all masalas /spices -the roasted cumin, fennel, coriander seeds, masala, turmeric powder, coriander seeds masala, turmeric powder, coriander powder, pepper, amchoor, chaat masala, garam masala, red chilli powder, salt & black salt. Add a dash of water and mix everything very well. Let everything cook on a low flame.

28

Add chopped coriander leaves, roasted moong dal aata or besan and mix well. Do the taste test and adjust seasoning and masalas to taste.

29

Form a big tikki or patty . Now sprinkle bread crumbs/ oats powder or crushed cornflakes in the bottom of baking spring pan and place this tikki in it. Sprinkle the bread crumbs / crushed cornflakes on top as well. Cover and refrigerate for half an hour in fridge or 15 minutes in freezer.

30

To cook these we need two non stick pans. Heat a pan and brush some oil and flip the tikki from spring pan bottom straight into the non stick pan. Let it cook on a medium- low flame for 10 to 15 minutes till it is slightly brown from bottom.

31

Now take the other non stick pan, brush oil, sprinkle little roasted moong dal aata and place on top of the tikki . Turn the hot non stick pan with tikki on the second pan while holding both the pans tightly. Take assistance if required because it is a bit tricky. We need the flipped tikki straight on the other non stick pan. ( this is the same technique we use to flip cakes on a wire rack from the moulds after it is baked)

32

Turn the flame on and let the other side cook as well for 15 minutes on low medium heat.

For big cheese slices-
33

Take 10 to 12 cheese slices and place on a parchment paper lined baking tray . Place in a single layer and heat it in microwave till it is melting or in oven with lower rod on

34

Once it is melting, make one big slice using palatte knife. Freeze till is set

For assembly-
35

Cut the Burger into two slices using a sharp serrated knife

36

Apply butter or mustard and chilli sauce on one side and thousand island/mayo or hung curd on the other side. You can place lettuce leaves at the bottom if you have.

37

Keep a plate or turn table ready. Take the non stick pan with tikki and place the bottom slice of the burger on top of tikki. Flip this on a prepared tray or plate.

38

Place the big cheese slices on it. I had to use a few more to cover the entire area.

39

Add in onion and tomato rings on top ( save a few for the sides) . Sprinkle salt, pepper and chaat masala on top. Press the top slice on it gently. Place the rest of onions rings and tomatoes on the sides for appeal.

40

Cut it with serrated knife and warm or toast slices in the oven and enjoy.

Notes-
41

1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. Always keep flour / water/ milk handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and soft.
4. If you struggle for golden crust then place the baking tray in upper rack for last 5 to 8 minutes of baking. But keep an eye on it as it can burn fast.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. If you want then toast the slices of burger buns slightly in OTG before assembly .
7. Refrigerate the leftovers and reheat before consuming.
8.You can make 14 to 16 servings from the giant burger.
9. You can bake the tikki in OTG rather than roasting on gas.

Giant Burger – Whole Wheat, Semolina

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