Hara Tava Burger ( Burgers and Smoothies Recipe)


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There are many exciting aspects to the hara tava burger! most notably, there is the unique cutlet made up of green chana and spinach, which explains the name of this burger! then, there is a zesty side that adults will love, all thanks to the spicy mayonnaise and the cheesy, herby potato wedges. I would like to draw your attention to the bread slices used in this recipe and in many others… they play a very important role, acting as a binding agent and also ensuring that the cutlet is soft.

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Preparation Time:    Cooking Time:     Makes 4 burgers
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For The Cutlets
2 cups soaked and cooked hara chana (green chick peas)
1 1/2 tsp oil
1/4 cup roughly chopped onions
1 1/2 tbsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
1 1/4 cups roughly chopped spinach (palak)
1/2 tsp chilli powder
salt and freshly ground black pepper powder to taste
2 bread slices , crumbled
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

To Be Mixed Together For Spicy Mayonnaise Spread
1/2 cup eggless mayonnaise
2 tbsp red chilli sauce
1/2 tsp mustard (rai/ sarson) sauce

Other Ingredients
4 burger buns
4 tsp melted butter
4 lettuce leaves
4 cheese slices
12 cucumber slices
8 tomato slices
4 onion slices
salt and freshly ground black pepper powder to taste

spicy cheese and herb potato wedges

For the cutlets

  1. Heat the oil in a non-stick pan, add the onions, green chillies and
  2. Garlic and sauté on a medium flame for 2 to 3 minutes.
  3. Add the spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
  4. Add the cooked hara chana, chilli powder, salt and pepper and sauté on a medium flame for another 2 to 3 minutes. Keep aside to cool slightly.
  5. Add the bread slices and 2 tbsp water and blend in a mixer to a coarse paste.
  6. Transfer the mixture into a bowl and divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
  7. Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.
  8. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

How to proceed

  1. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
  2. Place the lower half of a bun on a clean, dry surface with the buttered side facing up.
  3. Place 1 lettuce leaf and apply 2 tbsp of the spicy mayonnaise spread evenly over it.
  4. Place a cutlet, 1 cheese slice, 3 cucumber slices, 2 tomato slices and 1 onion slice and sprinkle a little salt and pepper over it.
  5. Cover with an upper half of the bun with the buttered side facing down and press it lightly.
  6. Repeat with the remaining ingredients to make 3 more burgers.
  7. Serve immediately with spicy cheese and herb potato wedges.

RECIPE SOURCE : Burgers and SmoothiesBuy this cookbook
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