When the Burger met the Babu…

Written by Meena Agarwal on October 28th, 2006 | 17 Comments

The day I heard McDonald’s came to India, I wanted to instantly take a trip downtown. Not because I can’t live without the dreaded Mc Mac, but because I knew what happens to international food chains in India. They automatically take on the Desi avatar on landing! One look at the menu on the wall, and I knew why the place was filled not with just college-going-trying-to-ape-the-west-as-best-as-possible youngsters, but also the timid looking grandma prying open her sandwich.

Alu (Potato) Burger

Hubby Dear and me have made a Friday-night ritual of sorts that we try to follow as close as possible. It has to do with a lot of lounging on the couch in front of the big screen TV, gorging on the best of junk food. Before you go on to tell me how bad (read: comforting!!) a weekly intake of junk food can be for me, let me clarify.

Our menus certainly include the usual burgers, pizza and wings, as well as the much adored quesadillas, tacos, shawarma, and spanokopitas, to name a few. The only difference though, is that nothing is as it sounds. Our pizzas are loaded with the trendiest of toppings ranging from panner tikka, grilled veggies and the occasional tandoori chicken slices. Our quesadillas and tacos lack in cheesiness, but gear up in heat. And our burgers, well, let’s just say it would make that saree-clad grannie and her denim-donned teenage grandson, very happy campers!


Prep time: 20 min, Cooking time: 15 min | Serves: 4  

  • 2 mid-size potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2 tbsp fresh coriander leaves, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp amchur powder
  • salt, to taste
  • 1 cup bread crumbs
  • oil, for frying
  • MIX potatoes with chopped onions, spices, salt and coriander leaves. Form into thin circular patties and set aside.

    DIP each patty in bread crumbs to coat all over, and shallow fry till crisp on both sides.

    SANDWICH between warm buns, and serve with a side of tangy Tamarind Chutney or any relish of choice.

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