Gluten Free Bean Burger


    ½ cup kidney beans (rajma), cooked
    ½ cup brown Bengal gram (kale chane), cooked
    ½ cup chickpeas(chole), cooked
    1 small onion
    2 tsps olive oil + for shallow-frying
    1 tsp ginger-garlic-green chilli paste
    1 tsp roasted pomegranate seeds (anardana)
    1 tsp 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

preparation method

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.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:25 Mins Cook: 15 to 30 minutes

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