Gluten Free Bean Burger
Ingredients ½ cap kidney beans (rajma), cooked ½ cp brown Bengal gram (kale chane), cooked ½ cap chickpeas(chole), cooked 1 small onion 2 Spoon olive oil + for shallow-frying 1 tablespoon ginger-garlic-green chilli paste 1 tsbp roasted pomegranate seeds (anardana) one tablespoon cumin powder 1¼ tsps red chilli power Few fresh coriander sprigs 2tbsps oats 3-4tbsps crushed mixed nuts 4 tbsps roasted gram flour (besan) Salt to taste 1 cup puffed rice (murmura) 10-12 fresh rocket leaves 1 spring onion bulb 1 medium tomato Juice of 1 lemon 2 tbsps green chutney 2 tbsps hung yogurt Sprouts for garnishing Micro greens for garnishing
1. Slice onion. 2. Heat 1 tspolive oil in a non-stick pan. Add sliced onion and sauté well. 3. Add ginger-garlic-green chilli paste, pomegranate seeds, cumin powder, 1tsp chilli powder and mix well. 4. Add kidney beans, brown Bengal gram and chickpeas. Chop coriander and add alongwith 1½ tbspsoats, 1 tbsp mixed nuts and 2 tbspsgram flour and mix well. 5. Transfer ¾th of the mixture in a Westinghouse mixer grinder and grind to a coarse paste. 6. Mix it with the remainingmixture. Set aside. 7. Put remaining gram flour in a bowl. Add sufficient water, salt and remaining chilli powder andmix well to make a thin slurry. 8. Grind the puffed rice and the remaining nuts to a coarse powder. Add remaining oats and mix well.
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