I believe it was the same holiday in Portugal where we came up with the name De Roestige Vork. We went out to dinner in a Indian restaurant and ordered Onion Bhaji. It basically is a kind of rösti with just onions. We really liked that and it formed the inspiration for this burger.
We decided to make the naan ourselves and combined with the homemade mango chutney it will take some time to make this burger. But it is certainly worth the effort! We couldn't get enough of them 😊. We finished the burger with parsley because some of us think coriander tastes like soaps 😂. Coriander would however be a god combination it you like it, so feel free to adapt the receipt accordingly.
Enjoy!
Nadine
Ingredients (for 10 small burgers)
Mango chutney:
1 mango
150 grams of jam sugar
0,5 white onion, finely diced
100 ml vinegar
1 small tsp chilli flakes
1 tbsp salt
Worcester sauce
4 tsp cornstarch
Naan:
1 egg
200 grams of Greeks yogurt
2 tbsp honey
1 tsp cumin
300 grams of flour
7 gram baking powder
sunflower oil
salt
Bhaji:
1,5 white onion
75 grams of flour
1 tsp curry powder
1 tsp cumin
1 tsp garlic powder
0,5 tsp salt
100 ml water
sunflower oil
Other:
1 kilo chicken breast
chicken Madras seasoning
salt
red bell pepper
fresh parsley (or coriander)
Method
Mango chutney:
Peel the mango and cut the flesh into small dice.
Put the mango in a small saucepan together with the jam sugar.
Bring it slowly to a boil and then add the onion, vinegar, chilli flakes and salt together with a couple of drops of Worcester sauce.
Leave it to slowly boil for another 10 minutes.
Stir the cornstarch together with four tablespoons of cold water to a paste and add to the mango. Leave it another two minutes and then take the pan from the heat to cool down.
Bhaji:
Cut the onion in half rings.
Mix the flour with the seasoning.
Add the water and mix to a paste.
Heat up a layer of sunflower oil in a frying pan.
Mix the onion with the flour paste.
Bake 2-3 portions of onions at a time like you would a Rösti. With this recipe you can make around 10 Bhaji.
Naan:
Mix all ingredients together using a mixer. Mix until is has become one dough.
Divide the dough in 10 portions. Roll out each portion to a circle with a thickness of about one centimetre.
Heat up a dash of sunflower oil in a frying pan. Place 2-3 naan flatbread in the pan and bake until golden brown on the bottom.
Turn the naan to bake the other side. Sprinkle some salt on top.
Bake all 10 naan and place them aside for later.
Finishing the burger:
Cut open the chicken breast and flatten with meat hammer.
Season the chicken with the Madras seasoning. Check whether salts needs to be added, sometimes the seasoning mix doesn't have salt in it and the chicken breast needs some salt, so add if necessary.
Cook the chicken in a frying pan with a little but of oil until done.
Meanwhile cut the bell pepper in strips, slice the cucumber and chop the parsley.
When the chicken is cooked properly you can assemble the burger: - Cut open the naan. - Place some cucumber slices on the bottom half. - Place an onion Bhaji on the cucumber. - Cut the chicken breasts into strips and divide over the naan. - Finish with a spoon of mango chutney, bell pepper and the fresh parsley.
