Indian Style Burger Wrap – flavorful, crispy and golden veggie burger patty wrapped inside a wheat tortilla with your favorite fixins. Bursting with flavor, this Desi Burger Wrap will become your favorite weeknight dinner.
Love Indian Fusion food? Then do try Masala Vegetable Quesadillas, Tikka Masala Pasta, Crescent Samosa, and Tomato Chutney Grilled Cheese.
What is a Desi Burger Wrap?
Indian spiced veggie burger patty, coriander mint chutney, maggi sweet and spicy sauce, mayonnaise, fresh lettuce, tomato and pickled onions are all wrapped in a warm tortilla. It is spicy, crunchy, and creamy- truly the best combo to enjoy in the form of a wrap.
While I used a homemade veggie burger, you can easily swap it with store bought veggie patty from Indian store.
Ingredients:
Burger Patty- homemade or store bought
Pickled onion – takes 5 minutes to make it, adds so much flavor (do not skip)
Green Chutney – made with coriander, green chili and coconut.
Maggi Sweet and Spicy Sauce – available in Indian stores, one of my favorite Indian condiments.
Tortilla – store bought tortilla or a homemade roti can be used.
Components of the Indian Veggie Burger Wrap
Pickled Onions
Thinly slice a medium onion and place the onions in a mason jar or a glass container.
Bring water to a quick boil and turn it off. To it add vinegar, salt, sugar, pepper corns and red chili flakes. Mix it well and pour this pickling liquid over the sliced onions.
Let it rest for atleast 30 minutes in the room temperature. Then store it in the refrigerator till you are ready to use.
Green Chutney
Add coriander, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, and little water ( not too much). Blend until smooth.
Indian Style Veggie Burgers (skip this step if using store bought patties)
Wash poha and drain all the water and let the poha get softer while you prep the other ingredients.
Boil two medium potatoes, you can do it in the instant pot, pressure cooker or stove top method. I cooked them in the instant pot, added 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position. Cook for 12 minutes and release pressure naturally.
Steam the carrot slices, frozen green peas and green beans (if using). I steamed them along with the potatoes in the instant pot.
Heat a oil in a pan over medium heat and add finely chopped onion and green chili with a pinch of salt. Cook for five minutes till light brown. Now add garlic and finely chopped bell pepper and cook for 3-4 minutes.
Reduce the heat to low and add the red chili powder, turmeric powder, cumin powder, garam masala and amchur powder. Cook for 30- 45 seconds.
Add grated boiled potato, steamed veggies and salt. Mix it well.
Add the soaked poha and coriander leaves. Mash it well to ensure there are no lumps. Taste for seasoning and adjust salt or chili powder if needed.
Transfer it a bowl, let it cool for 10 minutes and cover it with a cling wrap. Refrigerate for 15- 20 minutes (not more than that, if not the dough will get harder).
Remove and mix it again. If the mixture is sticky, add some bread crumbs. Make equal size balls and slightly flatten it to make a patty.
Veggie Burger
To a bowl add all purpose flour, corn flour, salt and water. Mix it to get a semi thick batter. In another bowl add the bread crumbs and a pinch of salt ( I used panko bread crumbs)
Coat the tikki (patty) with batter and then with the bread crumbs. Repeat with rest of the patties.
Heat oil in a medium flame and pan fry the patty on both sides till golden brown. When done the patty will feel soft, but let it rest for 15 minute they firm up and will and become crispy on the top.
Air Fry
Preheat the air fryer for 400 F, coat the bottom with oil and place the patties and spray some oil on it. Air fry for 8 minutes, now flip the patty and spray little more oil and air fry for another 4-5 minutes. Let the patty rest for 15 minutes for it to set.
Assembling the Desi Burger Wrap
Slightly warm the tortilla, do not make it crispy. Place the warmed tortilla in a plate and add some green chutney and spread it. Now add maggi sweet and spicy chili sauce and spread it evenly. Cut the patty to four pieces and place them in the center.
Add the chopped lettuce, tomato and pickled onion. Drizzle with mayonnaise and maggi sweet and spicy chili sauce. Gently fold the wrap and cut to half. Serve immediately.
Tips
You can make the pickled onion, green chutney and veggie patties up to two days in advance.
Reheat the burgers in air fryer or toaster oven.
But if you like it fresh, the patties can be coated with batter and bread crumbs and stored in the refrigerator for upto 2 days in advance. Fry them as needed.
Use store bought wheat tortilla on busy week days.
Frequently Asked Questions
A good flavorful frozen veggie burger will work. I have tried Deep brand in the past and liked it. They are available in most of the Indian stores.
Slice the onion, add lot of lemon juice and some water. Massage it and set a side for 10 minutes. Wash and use as needed.
Yes, they are available as coriander chutney in the Indian store.
Yes I have made these two hours before serving and they were not soggy at all. I just warmed them in toaster before serving. Do not add too much chutney or sauces if making before hand.
Creamy tahini sauce – add tahini paste, thick yogurt or Greek yogurt, salt, garlic and lemon juice and blend till smooth and creamy.
More Weeknight Dinner Ideas
Asian Vegetable Soup with Dumplings
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Indian Style Veggie Burger Wrap
Ingredients
Pickled Onions
- 1 medium red onion
- ¾ cup water
- ¼ cup white vinegar
- 2 teaspoons sugar
- 10 black whole peppercorns
- ½ teaspoon red chili flakes
- 1 sea salt
Green Chutney
- 1 bunch coriander leaves, washed and roughly chopped
- 1 tablespoon dry coconut
- 1 teaspoon cumin seeds
- 1 teaspoon ginger
- 2 garlic cloves
- 2 green chili
- 1-2 teaspoons lemon juice
- salt to taste
- water as needed
Veggie Patties –
- ⅓ cup poha
- 2 medium potato
- 1 carrot, peeled and sliced
- ⅓ cup frozen green peas
- ⅓ cup red bell pepper (finely chopped)
- 1-2 green chili, finely chopped
- 1 small onion, finely chopped
- 3 garlic cloves, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder or to taste
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon aamchur powder
- salt to taste
- 2 tablespoons coriander leaves, finely chopped
To coat & fry the patties –
- ½ cup all purpose flour (maida)
- ¼ corn flour
- 2 teaspoons oil
- salt to taste
- water ( about ½ cup)
- ½ cup panko bread crumbs
- oil for pan frying the patties ( as needed)
Assembling the Wrap
- 5 medium or large whole wheat tortilla
- 5 veggie burgers recipe included
- green chutney as needed recipe included
- maggi sweet and spicy chili sauce as needed
- mayonnaise as needed
- 1 cup finely chopped lettuce
- 1 tomato diced, seeds removed
- pickled onion as needed recipe included
Instructions
Pickled Onions
- Thinly slice a medium onion and place the onions in a mason jar or a glass container. Bring water to a quick boil and turn it off. To it add vinegar, salt, sugar, pepper corns and red chili flakes. Mix it well and pour this pickling liquid over the sliced onions.
- Let it rest for atleast 30 minutes in the room temperature. Then store it in the refrigerator till you are ready to use.
Green Chutney
- Add coriander, green chili, dry coconut, ginger, garlic, cumin, salt, lemon juice, and little water ( not too much). Blend until smooth.
Veggie Patties
- Wash poha and drain all the water and let the poha get softer while you prep the other ingredients.
- Boil two medium potatoes, you can do it in the instant pot, pressure cooker or stove top method. Steam the carrot slices, frozen green peas and green beans (if using).
- I cooked them in the instant pot, added 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position. Cook for 12 minutes and release pressure naturally. I also steamed the veggies along with the potatoes in the instant pot.
- Heat a oil in a pan over medium heat and add finely chopped onion and green chili with a pinch of salt. Cook for five minutes till light brown. Now add garlic and finely chopped bell pepper and cook for 3-4 minutes.
- Reduce the heat to low and add the red chili powder, turmeric powder, cumin powder, garam masala and amchur powder. Cook for 30- 45 seconds.
- Add grated boiled potato, steamed veggies and salt. Mix it well.
- Add the soaked poha and coriander leaves. Mash it well to ensure there are no lumps. Taste for seasoning and adjust salt or chili powder if needed.
- Transfer it a bowl, let it cool for 10 minutes and cover it with a cling wrap. Refrigerate for 15- 20 minutes (not more than that, if not the dough will get harder).
- Remove and mix it again. If the mixture is sticky, add some bread crumbs. Make equal size balls and slightly flatten it to make a patty.
Coating and Pan Frying
- To a bowl add all purpose flour, corn flour, salt and water. Mix it to get a semi thick batter. In another bowl add the bread crumbs and a pinch of salt ( I used panko bread crumbs)
- Coat the tikki (patty) with batter and then with the bread crumbs. Repeat with rest of the patties.
- Heat oil in a medium flame and pan fry the patty on both sides till golden brown. When done the patty will feel soft, but let it rest for 15 minute they firm up and will and become crispy on the top.
Air Frying the Veggie Burgers
- Preheat the air fryer for 400 F, coat the bottom with oil and place the patties and spray some oil on it. Air fry for 8 minutes, now flip the patty and spray little more oil and air fry for another 4-5 minutes. Let the patty rest for 15 minutes for it to set.
ASSEMBLING THE DESI BURGER WRAP
- Slightly warm the tortilla, do not make it crispy. Place the warmed tortilla in a plate and add some green chutney and spread it. Now add maggi sweet and spicy chili sauce and spread it evenly. Cut the patty to four pieces and place them in the center
- Add the chopped lettuce, tomato and pickled onion. Drizzle with mayonnaise and maggi sweet and spicy chili sauce. Gently fold the wrap and cut to half. Serve immediately.
Sujatha. Y v
Yummy