By Monish Gujral | Restaurateur, Chef, Author & Food Blogger

Rediscovering our grains, one burger at a time

Having spent a lifetime exploring food, from the traditional kitchens of India to the professional kitchens where I have taught and shared my culinary experiences, I have always believed that the future of food lies in respecting our past while embracing innovation.

At Moti Mahal, our culinary legacy has taught me that food is never merely about ingredients. It is about memories, culture, craftsmanship and the ability to bring people together around a table. My grandfather, Kundan Lal Gujral, revolutionised Indian cuisine with his pioneering tandoori creations. In my own culinary journey, I have always enjoyed experimenting with flavours while keeping our rich food heritage alive.

This philosophy is also at the heart of my book, On the Grain Trail, where I explore the fascinating world of traditional grains and their place in modern cooking.

I often think about how our grandmothers cooked with jowar, bajra, ragi and other indigenous grains long before words such as millet revolution and superfood became fashionable. These grains were part of everyday Indian kitchens, used in rotis, porridges, khichdi and a variety of regional preparations.

Today, I wanted to bring that forgotten goodness into a dish that appeals to the younger generation: the humble burger.

The idea behind my millet burger

A burger is universally loved, but the conventional version usually relies on refined-flour buns and a potato-based patty. I wondered how I could give this familiar favourite an Indian identity while incorporating some of the ingredients I have been exploring on my grain trail.

The result is my Jowar Millet Bun Burger with Quinoa and Sweet Potato Masala Patty.

Imagine a soft, homemade jowar and millet bun, lightly toasted on a griddle, holding a golden patty made with quinoa, sweet potato and aromatic Indian spices. Add crunchy onions, fresh lettuce, tomatoes and a mint-yoghurt dressing, and you have a burger that brings together the comfort of international fast food and the character of Indian home cooking.

The quinoa gives the patty a pleasant texture, while sweet potato lends natural sweetness and helps bind the mixture. Cumin, coriander, garam masala, green chillies and fresh coriander add the familiar flavours of an Indian aloo tikki.

I particularly like cooking the patty on a hot griddle with a little oil until it develops a crisp, golden crust. That contrast between the crunchy exterior and soft interior is what makes a good burger memorable.

For me, this recipe is about more than replacing one ingredient with another. It is about showing that traditional grains can be exciting, versatile and thoroughly contemporary.

So, here is my kitchen experiment for you to recreate at home.

My Recipe: Jowar Millet Bun Burger with Quinoa & Sweet Potato Masala Patty

Preparation time: 30 minutes, plus time for the buns to rise

Cooking time: 30–40 minutes

Serves: 4 burgers

Style: Indian fusion, vegetarian

Ingredients

1. For the jowar millet buns

• 1 cup jowar flour
• 1 cup whole-wheat flour
• ½ cup bajra flour or ragi flour
• 1 tsp instant yeast
• 1 tsp sugar or jaggery
• ¾ tsp salt
• 1 tbsp olive oil or vegetable oil
• Approximately ¾–1 cup lukewarm water, as needed
• 1 tbsp sesame or mixed seeds for topping
• A little milk or water for brushing

My kitchen note: Jowar does not contain gluten, so combining it with wheat flour makes these homemade buns easier to shape and softer in texture. For a completely gluten-free version, use a tested gluten-free bun recipe with a suitable binder such as psyllium husk.

2. For the quinoa and sweet potato masala patties

• 1 cup cooked quinoa, cooled
• 2 medium sweet potatoes, boiled, peeled and mashed
• ¼ cup finely chopped onion
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• 2 tbsp fresh coriander, chopped
• ½ tsp roasted cumin powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ½ tsp amchur powder or a squeeze of lemon juice
• Salt to taste
• 2–4 tbsp roasted besan or breadcrumbs, as needed
• 2–3 tbsp oil for griddle cooking

3. For the mint-yoghurt dressing

• ½ cup thick yoghurt
• 2 tbsp fresh mint leaves
• 1 tbsp fresh coriander
• ½ tsp lemon juice
• A pinch of roasted cumin powder
• Salt and black pepper to taste

Blend or finely grind the ingredients into a smooth dressing.

4. For assembling the burgers

• 4 homemade jowar millet buns
• 1 tomato, sliced
• 1 small red onion, sliced into rings
• 4 lettuce leaves
• 4 cheese slices, optional
• Green chutney or mustard, optional
• A few cucumber or pickled onion slices, optional

Method

Step 1: Prepare the millet buns

1. Mix the yeast, sugar and lukewarm water in a bowl and leave for about 5–10 minutes, if using active dry yeast.
2. Combine the jowar flour, wheat flour, bajra or ragi flour and salt in a large bowl.
3. Add the yeast mixture and oil. Knead until you have a soft, slightly tacky dough, adding water gradually.
4. Cover and allow the dough to rise in a warm place until visibly puffed, usually 60–90 minutes depending on the yeast and room temperature.
5. Divide into four buns, shape gently and place on a lined baking tray. Allow them to rise again for 25–40 minutes.
6. Brush lightly with milk or water and sprinkle with sesame seeds.
7. Bake in a preheated oven at 190°C until golden and cooked through, approximately 18–25 minutes. Cool before slicing.

Step 2: Make the quinoa and sweet potato masala patty

1. Combine the cooked quinoa and mashed sweet potato in a mixing bowl.
2. Add the onion, green chilli, ginger, coriander, cumin powder, coriander powder, garam masala, amchur and salt.
3. Mix thoroughly. Add roasted besan or breadcrumbs a little at a time until the mixture holds its shape.
4. Divide into four equal portions and shape into thick, round patties.
5. Refrigerate for 15–20 minutes to help them firm up.
6. Heat a lightly oiled griddle or tawa. Cook the patties over medium heat for approximately 4–5 minutes on each side, turning carefully, until golden and crisp. Ensure they are heated through.

Step 3: Toast the buns

Slice the cooled buns horizontally. Lightly brush the cut surfaces with oil or butter and toast them on the griddle until warm and lightly crisp.

This little step makes a remarkable difference: the toasted surface helps prevent the dressing from soaking into the bun too quickly.

Step 4: Assemble the burger

1. Spread mint-yoghurt dressing on the bottom half of each bun.
2. Add lettuce and place the hot quinoa and sweet potato masala patty on top.
3. Add a cheese slice, if desired, followed by tomato, onion and cucumber.
4. Finish with a little green chutney or mustard.
5. Cover with the top half of the bun and serve immediately.

My chef’s tips

• For a crispier patty: Use well-drained quinoa and make sure the sweet potato is not watery.
• For a smoky flavour: Add a pinch of roasted cumin or a little smoked paprika to the patty mixture.
• For a richer Indian flavour: Add a small pinch of chaat masala just before assembling.
• For a vegan version: Use plant-based yoghurt in the dressing and omit the cheese.
• For a more wholesome meal: Serve with a fresh kachumber salad or roasted vegetables instead of deep-fried chips.

A final thought from my kitchen

I have always felt that Indian cuisine has an extraordinary ability to reinvent itself without losing its soul. We do not need to abandon our traditional ingredients to make food modern; we simply need to rediscover their possibilities.

Jowar, bajra, ragi and other grains deserve a place not only in our traditional rotis but also in our contemporary kitchens. A burger made with these ingredients is a small example of how culinary heritage can evolve with changing tastes and lifestyles.

As I continue my journey along The Grain Trail, recipes like this remind me that innovation does not always mean inventing something entirely new. Sometimes, it means looking at an old ingredient with fresh eyes.

My Jowar Millet Bun Burger with Quinoa and Sweet Potato Masala Patty is my tribute to India’s ancient grains, reinvented for today’s table.

I would love to know how you make this recipe your own. Would you prefer a spicy mint chutney, a smoky tandoori dressing or a creamy yoghurt sauce with your millet burger?

Happy cooking!

Monish Gujral
Restaurateur | Chef | Author | Food Blogger
Custodian of Indian Culinary Heritage