Patties from sector 4 chandigarh...?

Question

hi, once i was in chandigarh and i had these patties from i i think it was called "parsons?" in sector 4 ... they had potato and stuff in them and they where bahoot swaad, can anyone tell me what these where and whats in them and how do i make it please???

Answer 1

hi zeo

iam padmaraj

i think you have prepared tea how was it?

hope nice.

pattie means which is used in the burgers

if it is veg burger they will use veg patty

or chicken burger  then chicken patty

you can buy in super markets also.

how i know all these thinghs means i used to work in chicking its a fast food restaurent its a dubai based company.

there i learnt all these things basically iam a vegetarian but in profession i have to learn all these things so i learnt.

hou to prepare i will tell you,

potatos 1/2 k.g

carrot, beans, onions, - 1/2 k.g

red chille powder (according to your taste)

maida 1/2 cup

oil (to fry)

rusk powder 1/2 k.g

salt according to taste

boil all the vegetabels and smash it

then take little oil in a pan and put smashed vegetabels salt red chillie powder garam masala mix it well once it has fineshed remove from the stove and leave that to become cool

once it has become cool take a lemon size of that mixture make it round then press with two hands (with lite weight) then take maida add some water to that dont make very loose and very tight make this batter in normal take this patty dip in to that maida and then dip in to rusk powder and then deep fry

then you can eat this with mint chatny or tomato sause.

do u know what is rusk powder

rusk powder means made with a dry bread.

note : if ou feel it is a oil food you can prepare in oven also or in tawa also.

if you need you can add ginger garlic paste also.

do you know how to prepare mint chutny

if yes o.k or else mail me i will let u know.

Answer 2

Ingredients: 3 cups maida / refined flour

1 tsp salt

2 cups unsalted butter

1 cup iced water

1 kg mixed vegetables-chopped fine, and cooked  ( of your choice )

1 cup onion-chopped fine

2 tbsp butter

1 tsp salt

1 tbsp dhania powder

1 tsp garam masala

1 tsp amchoor

1 tsp chilli powder or to taste

1 tsp pissi kali mirch

egg yolk-mixed with 2 tbsp milk for brushing or just milk

Method: Mix maida, salt and 1 cup butter into a crumbly consistency. Add 1 the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.

Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6? square between two sheets of plastic. Roll the dough into a rectangle 12?x 26?. Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.

Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.

Heat butter and add onions when butter melts. Saut?ill onions are a little soft. Add vegetables, salt, dhania, garam masala, amchoor, chilli powder and pissi kali mirch and stir-fry till well mixed. Roll dough 1? thick, cut into rectangles.

Wet edges, place the mixture in one half and fold over. Press to seal. Brush top with egg yolk mixture and bake in a hot oven 425 F-200C for 15 to 20 minutes.