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–+ servings
two indian burger wraps served with chips
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5 from 1 vote

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.
Prep Time30 minutes
Cook Time1 hour
Course: Dinner, lunch
Cuisine: Indian
Servings: 5 wraps
Author: Madhavi Kadaba

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.