Brown Channa Burger with a Carrot Salad

Burgers don’t always have to be filled with unhealthy ingredients, this one has a brown channa-based patty and it is served with a carrot salad in a cottage cheese sauce. 

Ingredients

1 cup brown channa,
4 medium sized baby corn,
4 medium sized potatoes,
Handful of coriander stalks,
Salt to taste,
Oil as required

To be Ground to a Paste

½ teaspoon of coriander powder,
1 teaspoon of cumin powder,
1 teaspoon of black pepper,
10 red chillies,
1 small piece of lemon pickle,
1 small piece of ginger,
4-5 garlic cloves,
Salt to taste,
Juice of a lemon,
1 medium sized onion,
2 tbsp groundnut oil,
1 tbsp honey

For the Carrot Salad

2 large carrots,
1 medium sized onion,
200 grams paneer,
2 tbsps curd,
½ a cup of milk,
1 tbsp red wine vinegar,
1 tbsp honey,
1 tsp of coarsely pounded black pepper,
A small piece of grated ginger,
Generous amount of red chilli flakes

To Assemble

Store brought Burger buns

Method

Wash the channa and soak the channa for about 8 hours in clean water. Next cook it till done and once cool drain it well.

Boil the potatoes, peel them and grate or mash it.

Pulse the channa and the baby corn in a blender into a coarse mix.

Mix the blended channa, baby corn, boiled and grated or mashed potato, chopped coriander stalks and the masala paste well with salt to taste. Shape them into patties and keep it in the fridge for about an hour. You should get about 10-12 patties for this proportion.

Drizzle some oil on a tawa and shallow fry the patties on a medium heat for about 3 minutes on each side. Fry all the patties in a similar manner.

To prepare the carrot salad, pulse the paneer with the pepper, curd and milk. Pour the paneer mix into a bowl and add in all the other salad ingredients and mix it well.

To assemble, halve the burger bun, place the patty on one of the halves and spread a good dollop of the prepared carrot salad. Top it with the other bun half and serve.