Shiv Shankar Ghosh is a professional chef with over 11 years of experience in Food and Culinary industry.
He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi.
In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR.
He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.
Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli
Shallow fry them after making round patty (like Tikki)
For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy
For making the burger, take one sabudana Tikki, put hung curd on the inside, then one slice of paneer, one slice of tomato, add salt and pepper then put another piece of the Tikki to make it like a burger
Serve hot with the fries
Soaking of Sabudana is important so dont miss it
Inside of two Tikki you can stuff with veggies and paneer both