Recipe for Veggie Patties:
1 cup boiled chickpeas (garbanzo beans)
Handful of fresh coriander, chopped
1/2 cup coarsely chopped carrot
1 tsp garam masala
1 tsp amchur powder
1 1/4 tsps salt
1/2 tsp freshly ground black pepper
1/4 tsp ground red pepper (chilli flakes)
1 green chilli
1 onion, chopped into quarters
3-4 potatoes, boiled
1 cup dry breadcrumbs
2 tbsps oil
Combine first 10 ingredients in the bowl of a food processor; process until finely chopped.
Place potatoes in a large bowl; mash with a potato masher or fork.
Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight (since the mixture is easier to work with once it has been refrigerated overnight and the flavors have had time to blend).
Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture).
Heat 1 tablespoon oil in a large skillet over medium heat.
Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through.
Repeat procedure with remaining 1 tablespoon oil and 4 patties.
Recipe for Buns:
3 1/2 – 4 1/2 cups flour (maida)
1 tbsp active dry yeast
3 tbsps honey
1 cup water, warm
1 cup yogurt/curds
1 tbsp vegetable oil
1 1/2 tsps salt
In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour.
Gradually stir in more flour until you have a soft dough that sticks together and pulls away from the sides of the bowl.
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes.
Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 190°C/375°F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate and divide dough into 10 even pieces.
Shape each piece into a round roll. Place on prepared baking sheet.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Brush the buns with some melted butter and sprinkle some sesame seeds on top. Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Note:I halved the recipe for the buns and I got about 6 of them.
-Courtesy Padma Anagol