How To Make Corn and Chick Pea Burger

How To Make Corn and Chick Pea Burger

Ingredients
For The Cutlets
1 cup boiled sweet corn kernels (makai ke dane)
1 cup soaked and cooked kabuli chana (white chick peas)
1 tbsp oil
1/4 cup chopped onions
1 bread slice , crumbled
2 tbsp besan (bengal gram flour)
1/4 cup quick cooking rolled oats
2 tsp chilli powder
salt and freshly ground black pepper powder to taste
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For The Green Mayonnaise Spread
1/2 cup roughly chopped coriander (dhania)
1 tsp roughly chopped green chillies
1 tbsp roughly chopped onions
1 tsp lemon juice
1/2 cup mayonnaise
1 tsp dried mixed herbs

Other Ingredients
4 burger buns
4 tsp melted butter
4 lettuce leaves
8 sliced onions
8 tomatoes slices
12 cucumber slices
salt and freshly ground black pepper powder to taste

Steps
1.combine the coriander, green chillies, onions and lemon juice and mix in a blender to a coarse glue utilizing ½ tbsp of water.
2.transfer the glue into a profound vessel, include the mayonnaise and blended herbs and blend well.
3.keep refrigerated for 60 minutes.

For the cutlets
1.heat the oil in a non-stick skillet and include the onions and sweet corn and sauté on a medium blaze for 1 moment.
2.add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, blend well and sauté on a medium fire for 2 to 3 minutes. Keep aside to cool.
3.add 2 tbsp of water and mix in a blender to a coarse mixture.
4.transfer the mixture into a vessel, separation it into 4 equivalent shares and shape every share into a round of 75 mm. (3") breadth and 1 cm thickness.
5.dip every cutlet in the maida mixture and come in the bread morsels work it is equally covered from all the sides.
6.heat the oil in a kadhai and profound rotisserie every cutlet work it turns brilliant tan in colour from both the sides. Empty on spongy paper and keep aside.

How to proceed
1.cut every burger bun evenly into two. Apply ½ tsp of spread on the inner parts of every 50% of the burger bun and toast them delicately on a tava (frying pan). Keep aside.
2.apply 1½ tbsp of the green mayonnaise spread on the buttered side of all the bun parts.
3.place a more level 50% of the bun on a clean, dry surface with the buttered-spread side confronting up.
4.place a lettuce leaf, 2 onion cuts, 2 tomato cuts and 3 cucumber cuts and sprinkle a little salt and pepper over it.
5.place a cutlet and blanket with an upper 50% of the bun with the buttered–spread side confronting down and press it softly.
6.repeat with the remaining fixings to make 3 more burgers.
7.serve instantly with fiery potato wedges.