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Instructions to Producing Best Kodo Millet Burger

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Kodo Millet Burger

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Here are the ingridients that are required to produce a heavenly Kodo Millet Burger:

  1. Prepare of Patty.
  2. You need 1/2 cup of kodo millet soaked overnight.
  3. Take 2-3 tbsp of roasted chickpea flour.
  4. Use to taste of salt.
  5. You need pinch of turmeric powder.
  6. Provide 2-3 tbsp of fried onion crushed.
  7. Take 1 tsp of ginger garlic grated.
  8. Use 1 tsp of garam masala powder.
  9. Prepare 1 tsp of roasted coriander-cumin powder.
  10. Provide 2-3 tbsp of mint leaves chopped.
  11. You need 2-3 tbsp of coriander leaves chopped.
  12. Get 2-3 tbsp of spring onion chopped.
  13. Prepare 1 tsp of sesame seeds.
  14. Take of Burger.
  15. Provide as needed of oil to shallow fry.
  16. Prepare 2 of burger buns.
  17. Take As needed of cheddar cream cheese.
  18. You need as needed of mayonnaise.
  19. Provide pinch of pepper powder.
  20. Prepare as needed of lettuce leaves.
  21. Provide 2 of sliced tomato.
  22. Prepare 2 of onion rings.

Ready with the ingridients? Here are the steps on cooking Kodo Millet Burger:

  1. Boil the kodo millet in sufficient water till it is soft. Drain well and mix with all the ingredients for the patty. Form into 2 large patties and refrigerate for some time..
  2. Heat 1-2 tbsp. oil in a pan and shallow fry the patties on a low flame on both sides till well browned. Drain on a kitchen towel and keep aside..
  3. To assemble the burger – Spread cheddar cream cheese on one side of the burger and mayonnaise on the other. Sprinkle some pepper powder..
  4. Place a lettuce leaf followed by the patty, some more cheese spread, onion, tomato, lettuce. Finally close with the bun and serve as desired..

We would have loved to sample more stuff from the. Buy Organic Kodo Millet Online at Pristine. Gluten-free Kodo Millet is Nutritionally a Super Grain, Rich in Dietary Fiber. Kodo Millet one of the ancient grains of the world, is grown in arid regions in India. Kodo Millet is an easily available millet.

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