• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Madhu's Everyday Indian
  • Home
  • About
    • Privacy Policy
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Recipe Index
×

Home » Indian » Indian Style Veggie Burger Wrap

Indian Style Veggie Burger Wrap

Published: Jan 31, 2022

48 shares
  • Facebook
Jump to Recipe Print Recipe

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.

2 veggie burger wraps served with chips

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:

pic of the ingredients needed to make indian burger wrap

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.

pickling brine and sliced onion are soaked

Green Chutney

Add coriander, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, and little water ( not too much). Blend until smooth.

coriander, coconut, ginger, garlic and green chili added to blender and pureed

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.

saoked poha and cooked potatoe, carrot and green peas in the pic

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.

sauted onion, spices and cokked poatto and veggies are mixed well in a pan

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.

poha added to the veggie mixture and made to tiiks

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.

veggie patties coated with flour and bread crumbs and pan fried

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.

assembling the veggie burger wrap
indian style burger wrap held in the hand

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

What can I use in place of home made burger?

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.

No time to make pickled onions?

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.

Can I use store bought green chutney?

Yes, they are available as coriander chutney in the Indian store.

Can I make these wrap in advance?

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.

What can I replace mayonnaise with?

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

Lentil Burritos

Burnt Garlic Fried Rice

Asian Vegetable Soup with Dumplings

Falafel Pita Sandwich

If you tried these Indian Style Veggie Burger Wraps, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook,  Pinterest  and Instagram.

two indian burger wraps served with chips

Indian Style Veggie Burger Wrap

Indian Style Veggie Burger Wrap – desi style veggie burger is wrapped inside a tortilla with chutney, spicy sauce and veggies.
5 from 1 vote
Print Pin Rate
Course: Dinner, lunch
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 5 wraps
Author: Madhavi

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.

Notes

For a quick weeknight dinner option use store bought veggie burgers from Indian store.
You can also add some grated cheese in the wrap.
Don’t like mayo? use creamy tahini sauce instead. 
Maggi sweet and spicy chili sauce is easily available in India stores. 
You can also add green beans in the patty. 
 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

Recent Recipes

  • Best Eggless Blondies February 2, 2023
  • Indian Fusion Super Bowl recipes (Vegetarian) February 2, 2023
  • Easy Vegetable Biryani February 1, 2023
  • Pav Bhaji Noodles January 26, 2023
  • Tofu Stir Fry with Peanut Sauce January 22, 2023
  • 40+ Indian Fusion Recipes (Vegetarian) January 18, 2023
  • Sesame Almond Burfi January 12, 2023
  • Til ke Laddu ( with out jaggery syrup) January 9, 2023

Reader Interactions

Comments

  1. Sujatha. Y v

    February 02, 2022 at 1:13 am

    5 stars
    Yummy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe for email updates

About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recipes by Month

Footer

^ back to top

  • About
  • Privacy Policy
  • Contact
  • Accessibility
  • Recipe Index

Copyright © 2023 Madhu's Everyday Indian