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Main Ingredients | Cooked Leftover Chana Masala, Cooked Leftover Rice |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Leftover Chana Chawal Burger
- 3/4 cup Cooked Leftover Chana Masala
- 1 cup Cooked Leftover Rice
- 4 Burger buns
- Oil 1 tsp + for shallow-frying and greasing
- 1 medium Onion finely chopped
- 4-5 Garlic cloves finely chopped
- to taste Salt
- Few fresh coriander sprigs
- Juice of ¼ lemon
- 1 medium Tomato
- as required Sweet red chilli sauce
- 6-8 Iceberg lettuce leaves
- 4 Cheese slices
- for garnishing Micro greens
- for garnishing Alfalfa
Method
- Heat 1 tsp oil in a non-stick pan.
- Take leftover chana masala in a bowl and mash well with a masher.
- Add onion and garlic to the pan and saute well. Add this to the chana masala alongwith leftover rice and salt.
- Roughly chop coriander sprigs and add alongwith lemon juice and mix well. Refrigerate for ½ hour.
- Heat a non-stick pan.
- Slit burger buns into halves, place on the pan and toast till crisp on both sides.
- Slice tomato.
- Mash chana-rice mixture with your hands.
- Heat some oil in another non-stick pan.
- Grease your palms with oil, divide the chana-rice mixture into equal portions and shape them into large patties.
- Shallow-fry the patties in hot oil till golden from both the sides.
- Spread a spoonful of red chilli sauce on the inside of each toasted bun half. Place 1-2 lettuce leaves and 1-2 tomato slices on the base bun half.
- Put a cheese slice on each patty and place it on the base bun. Cover with other bun halves and serve immediately garnished with micro greens and alfalfa.
Nutrition Info
Calories | 1566 |
Carbohydrates | 226 |
Protein | 49.8 |
Fat | 51.3 |
Other Fiber | 19.6 |
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