Showing posts with label Snacks. Show all posts

Baked Falafel Beetroot Wraps

Baked chickpea falafels and hummus in a beetroot flatbread!

Mediterranean food has so much to offer to vegetarians - dips, salads and of course, the ever so loved Falafels. The falafel is a great meat free option for anyone eating Mediterranean food, it is full of protein and fiber. While traditionally falafels are made with fava beans and are deep fried, I chose to make them with the easily available chickpeas and to bake them. I love fried falafels, but when one moves to eating healthy, one has to find the alternative to balance both health and flavor. And I can tell you for sure, there was no loss of flavor here!

Falafels are served in so many different ways - as an appetizer with dips, stuffed inside a pita pocket to make a sandwich or as a part of a bowl meal. I chose to serve it inside a vibrant pink beetroot wrap.

I have an obsession for wraps and rolls. I simply love them, they are so easy to eat and not so messy. And they are usually healthier than the sandwiches made with leavened white bread. When it comes to wraps, I always go for whole wheat.

Baked Falafel Beetroot Wraps

Baked chickpea falafels with hummus and vegetables rolled in a whole wheat beetroot flatbread.

Recipe Type: Main
Cuisine: Mediterranean Indian Fusion
Prep Time: 8 hours (includes soaking time)
Cook time: 60 minutes
Yield: Makes 6 wraps

Ingredients:

To make the Baked Falafels:

200 gms Chickpeas
1 Onion
2-3 Garlic Cloves
0.5 cup Coriander leaves (tightly packed)
2 Green Chillies
1 tsp Cumin powder
0.5 tsp Coriander Powder
0.5 Lime
0.5 tsp Baking Soda
1 Tbsp Corn Starch or Flour (Optional)
3 Tbsp Vegetable Oil
Salt to taste

To make the Beetroot Wrap:

2 cup Wholewheat Flour (atta)
1 large Beet root
0.5 tsp Red Chilli Powder
6 tsp Oil
Salt to taste
Water as required

To assemble the Wrap:

6 Beetroot Wraps
12 Falafels
6 Tbsp Hummus
4-5 leaves of Ice berg lettuce or Cabbage
0.5 cup julienne Capsicum
1 small Onion, sliced

Method:

To make the Baked Falafels:

Soak the chickpeas overnight or for 8-10 hours if using dried chickpeas. If using canned chickpeas, skip the soaking.
Drain out all the water and transfer the chickpeas to a food processor or a mixer.
Add the garlic, chopped onion, coriander leaves, chopped green chillies, lime juice, baking soda, cumin powder and coriander powder to the blender along with salt.
Pulse the food processor until everything is combined. Do not over process it and make it smooth and mushy. The batter has to just sticky enough to hold when pressed together.
Add corn starch or flour if the dough is too wet.
Refrigerate for 20-30 minutes.
Preheat the oven to 180 degree C.
Divide the mix into 12 equal portions.
Roll them into balls and flatten them.
Brush a baking sheet with oil. Place the falafels on the baking sheet.
Brush the falafels with oil.
Bake for 10 minutes, then flip them over and bake for another 10-12 minutes, until the falafels have browned.
Remove from the oven and keep aside.

To make the Beetroot Wraps:

Boil and peel the beetroot.
Allow it to cool and then puree it until smooth. Run through a sieve to get a smoother puree.
Transfer the uree to a large plate or bowl. Add 0.5 tsp of salt and red chilli powder and mix well.
Add in the whole wheat flour and start kneading. Add water as required.
Knead until the dough comes together.
This can be done while the falafel batter is resting in the fridge.
Divide the dough into 6 equal portions and roll them into balls.
Using a rolling pin, roll out the dough as thin as possible. Use wholewheat flour for dusting.
Heat a tava or a griddle and brush it with oil.
Cook the wrap on medium-high heat. Brush the wrap with a little oil and flip over.
When the wrap has a few brown spots, remove from heat and keep aside.
Do the same for all 6 portions.

To assemble the Baked Falafel Beetroot Wraps:

Spread hummus on the wrap.
Place the julienne capsicum, sliced onion and lettuce on the hummus.
Place 2 falafels on each wrap.
Roll and serve.

Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige [Video]

Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

In a hurry? Jump to Video or Jump to Recipe

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

The Sun dried Potato Chips are the BEST, seriously guys!!!

Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff.

Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes.

You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word).

So...

STEP 1 - Wash, peel, and slice the potatoes.

STEP 2 - Soak the slices in salted boiling water until they are just about done.

STEP 3 - Lay them out on a cloth to dry in the sun.

STEP 4 - Deep fry them and toss them in salt and chilli powder.

Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

Some tips to make sure your potato sun drying turns out to be the best...

1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm.

2) As you slice the chips, put them in water so they don't darken due to oxidization.

3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.

4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.

5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.

6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

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Sun dried Potato Chips

Potato slices that are sun dried and then deep fried and tossed in seasoning.

Recipe Type:  Snacks
Cuisine:   Indian
Prep Time: 3 days
Cook time: 10 minutes
Yield:   Serves 4-5

Ingredients:

3-4 medium sized Potatoes
Salt to taste
Red Chilli powder to taste
Water as required
Oil for deep frying

Method:

Wash and peel the potatoes.
Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
Boil water in a large pot, add salt.
Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
Leave it in the sun for 3-4 days or until completely dried.
Store in a clean dry air tight container. It can be stored for 3-4 months.
When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.

If you liked this, you may also like:

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

Plantain Chips

Jeegujje Podi

popular Indian snack - baked flat discs made of four and spices

Baked Papdi

Pani Puri Recipe| Golgappa Recipe | Puchka Recipe [Video]

Pani Puri recipe with step by step Video instructions. The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

In a hurry? Jump to Video or Jump to Recipe

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri.

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

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Pani Puri | Golgappa | Puchka Recipe

Pani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 8 hours (includes soaking time for peas)
Cook time: 45 minutes
Yield: Makes 100

Author: Anupama

Ingredients:

To make the Pani:

0.75 -1 cup chopped Coriander leaves
0.75 -1 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:

5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:

100 Puris
1 bowl Date Tamarind Chutney

Method:

To make the Potato-Pea Stuffing:

1. Soak the dried green peas overnight or for 6-8 hours.
2. Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
3. Boil and peel the potatoes.
4. Mash together the potatoes and the green peas.
5. Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:

6. Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
7. Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
8. Add the puree to 1 litre of water , preferably cold.
9. Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
10. Strain the water before serving.

To Assemble the Pani Puri:

11. Gently tap a hole in the puri using your finger.
12. Spoon in the potato stuffing into the puri.
13. Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
14. Spoon in the green pani and eat immediately.

If you liked this, you may also like:

Masala Puri

Masala Pav

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Tomato Puri

Pindi Chhole

My second recipe with tea and chickpeas. Pindi chhole is a simple vegan chickpea curry made with chickpeas (kabuli chana /chhole) cooked with tea and tempered with spices.

So who had fun over the weekend? Did you try my Sunday lunch special? In case you missed, you should try out this Jackfruit Biryani / Kathal Biryani. It even has a vegan option. Don't you just love me!

I had a fun/busy weekend as usual. I had all plans of going for a movie, but the disappointing reviews left me with a big 3 hour gap in my weekend. Sad and Yay!! No movie, but at least 3 more hours of just doing nothing. I could fit in one long walk this weekend. Since we lazy people barely workout in the week, we make it a point to go for these ridiculously long walks on the weekend. All Gee's fault really. This trend was totally started by her!! Although our walks usually end up in a plate of Pani Puri or Tomato Puri, but hey, at least we get some fresh air. Just some, with all the pollution around.

Back to my Pindi Chhole recipe....

This is my second recipe of Tea+Chickpeas. While this Amritsari Chhole was made with an onion-tomato based masala, this one is different. Simpler, actually!! Double YAY!!

As far as your chhole or chickpeas have been boiled, this is an instant recipe. Ready in less than 15 minutes. Now that is what I call Healthy Fast Food!

This recipe starts exactly like the Amritsari Chhole, with the dried chickpeas being soaked overnight. You can make this with canned chickpeas that have already been cooked, but then you miss out on the cooking-with-tea part and I somehow feel that is what makes this recipe so good. So if you are looking for an instant option, you can probably just simmer the canned chickpeas in a tea decoction for a while, but I'm not sure it would taste the same.

So after it has soaked and you have cooked the chickpeas with spices and tea, all you really need to do it heat oil, fry a lot of mince or paste of ginger and garlic. This is what gives it most of the flavor. Then add the spice powders. Some sort of souring agent, traditionally dried pomegranate seeds (anardana) are used, but you can use dried mango powder (amchur) or tamarind juice. Lime juice can also be used. Keep aside a little bit of the chickpeas and add the remaining to the pan. The chickpeas that you have kept aside, need to be mashed and then added. This helps in giving you a thicker gravy in the absence of tomato and onions.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Pindi Chhole

Pindi Chhole is a vegan chickpea curry made by cooking chickpeas or kabuli channa along with tea and later adding a tempering of ginger-garlic and spices.

Recipe Type: Main Course
Cuisine: North Indian
Prep Time: 8 Hours (Includes chickpea soaking time)
Cook time: 45 minutes
Yield: Serves 2-3

Ingredients:

1.5 cups dried Chickpeas / Kabuli Chana
1 Bay leaf
2-3 Cloves
1 Green Cardamom
1 Black Cardamom
5-6 Peppercorns
1” piece Cinnamon
1 Tea Bag or 1 tsp tea powder tied in muslin cloth pouch
2 tsp Ginger-Garlic Paste (Preferably freshly ground)
1-2 tsp Coriander Powder
1 tsp Cumin Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Kasuri Methi
½ tsp Carom seeds / Ajwain
½ tsp Black Salt / Kala Namak
1 tsp Anardana Powder or 1 tsp Amchur or 1 Tbsp Tamarind Juice or Lime juice
4-5 tsp Oil
Salt to taste
Water as required
Coriander leaves for garnish

Method:

Soak the chickpeas in water overnight or for 8-10 hours.
Cook the chickpeas in 2 cups of water along with the tea bag, bay leaf, cloves, cinnamon, peppercorns, green cardamom, black cardamom and ½ tsp salt until the chickpeas are cooked. I pressure cook them, and it takes me around 2-3 whistles or 8-10 minutes for the chickpeas to be cooked. The chickpeas should be well cooked but not mushy.
Heat oil in a kadhai or pan and add the carom seeds.
Once the carom seeds brown, add the ginger-garlic paste and sauté until fragrant.
Keep aside ¼ to ½ cup of chickpeas aside and add the rest along with 1 cup of the water it was cooked in.
Add coriander powder, cumin powder, red chilli powder, turmeric powder and black salt.
For sourness, add any one of the following – anardana (dried pomegranate seeds) powder or amchur (dried mango powder) or tamarind juice or lime juice. Use what is available with you.
Crush the chickpeas that were reserved aside and add to the pan.
Add kasuri methi and simmer for 4-5 minutes until thick. Adjust salt and spices as per taste. Add more of the cooking water if you would like a thinner consistency.
Garnish with chopped coriander leaves.
Serve hot with Puri or Roti.

Roasted Masala Makhana (Phool Makhana / Foxnuts)

Mid Week Munchies!! Looking for a healthy vegan crispy spicy snack to get through the day? You have GOT TO try these Roasted Masala Makhana!!

Masala roasted phool makhana recipe, how to roast makhana recipe, how to make makhana, roasted foxnuts recipe, how to cook lotus seeds recipe at www.oneteaspoonoflife.com One Teaspoon Of Life

I almost thought summer was here and I'd started taking suggestions for summer recipes, you know those iced drinks that give you a brain freeze or those fresh salads etc. You get the idea. And then it started to rain. Not that I don't like it when it rains. I cannot say it enough - I love rains. Absolutely love love love (except when I am stuck outside in traffic). I'm a July baby, the month when monsoons are at their peak, so I guess my connection with rain is from birth. The sound of rain on a tin roof can still lull me off to sleep.

There I go rambling, again!! But getting back to the point, rain makes me hungry. Well, at least it makes me want to eat. And I want those tiny bite sized snacks (usually pakoras) or sweets. Basically nothing healthy, get me anything deep fried or loaded on sugar and you are my new best friend.

This time, I did not have ingredients to make pakoras and I was just too lazy to go downstairs with an umbrella to buy pakoras. So ditch-the-deep-fried-snacks time it was.

So I made the next best thing - Roasted Masala Makhana, and it was SOOOOO good!!

I think I must have walked around super markets like 8 million times wondering what those puffy white balls kept on the shelf next to puffed rice was. I'd pick it up planning to find recipes online only to junk it at the billing counter, thinking I'll buy it next time after researching the recipes. But I'm glad my older and wiser sis Gee made me buy it like 2 months ago when we were both shopping. She told me how she had eaten it somewhere and it tasted so good, so crispy etc etc. She used all the right words and there I was finally billing it.

This recipe is adapted from Veg Recipes of India. I love that site and most of all I trust Dassana, the author. I'm yet to find a recipe on her site that has failed me. I love her simple style of writing, all in all she is just awesome.

Makhana or Fox nuts are usually very chewy when packaged. To get them to crisp up, just roast them on really low heat in some oil until they are nice and crisp. Then immediately remove from heat and toss in the salt and spices. That's it. Nothing more! Allow it to cool before storing it in an air tight container.

I would have loved to tell you the shelf life, but in my house, it is very very short. Raj is a snacks magnet and is drawn to any snacks I hide in the kitchen. And since I'm trying really hard to stop buying snacks and biscuits and just make my own munchies, they barely last 2-3 days. I don't mind though as these are very healthy too.

In case you have never had it before, they taste very similar to pop corn but waaay crispier. And you can flavor them as you like. I had thought of chaat masala before I even looked at Dassana's recipe, so I stuck to it. But I've seen mint flavored and caramel flavored makhana in Food Hall and I may be trying to make them next.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Savory Puffed Rice / Murmura Chiwda - Crispy snack made by mixing plain puffed rice with peanuts and spices.
Crispy Flat Rice / Poha Chiwda - Poha/Flattened rice deep fried and flavoured with spices and peanuts.

Roasted Masala Makhana (Phool Makhana / Foxnuts )

Roasted Masala Makhana is a vegan snack made by roasting foxnuts and tossing it with spices.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 0 minutes
Cook time: 20 minutes
Yield: Serves 3-4

Ingredients:

100gms Makhana (Phool Makhana / Foxnuts )
4-5 tsp Oil
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Chaat Masala
Salt to taste

Method:

Heat oil in a pan or kadhai.
Add the makhana and roast on low flame for 12-15 minutes until crispy.
Remove from heat and immediately add the turmeric powder, red chilli powder and chaat masala. Mix well.
Add salt to taste. Chaat masala contains salt, so adjust the salt accordingly.
Store in an air tight container when completely cooled.

Bean and Grilled Veggie Sliders with Coriander Cashew Sauce

I finally got around to making these Bean Burgers.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

I'm a big fan of Burgers and a bigger fan of Bean Burgers. If I see a Bean Burger on the menu, you can be sure I'm ordering it. Regular Bean Burgers are usually just mashed beans shaped into a patty and fried. They are mushy and generally low on spice. So when I set out to make my Bean Burgers, I knew I wanted to add another element to it, another flavor, something that would make my Bean Burger tastier and juicier. TA-DA! Grilled Veggies.

Grilled veggies are the best, aren't the? Low on calories, high on health, super high on taste, and absolutely vibrant to look at. This burger was a marriage of two of my favorite things.

So let me tell you what's about to go down:

A crispy golden SHALLOW FRIED patty made from beans, grilled vegetables, garlic, sauteed onions and cabbage, red chilli powder and oat flour.
A creamy VEGAN sauce made by blending cashews with garlic, coriander, lime and salt. Juicy creamy green goddess goodness.
Tomato and Onion slices, just to UP the fresh quotient and to add crunch without any effort at all.
Multi grain buns.

Now tell me that isn't healthy!!

Just because it is healthy, does not mean it is losing out on taste or texture. The Bean Patty is everything it should be. It has beans that are hearty and filling. The grilled veggies are coarsely blended with the bean mixture and add a bite to the otherwise plain burger. With each bite you get a different mix of grilled vegetables, so you'll never be bored. I grilled my veggies with very little olive oil in the oven. I used a mix of colored capsicums or peppers and zucchini. The sauteed onions add a much needed sweetness. And the cabbage.. well, I had the cabbage, so I tossed it in. It adds to the texture, but can totally be skipped. Garlic, chilli and salt are a given, so no discussion there. Oat flour - I know this just upped the health factor, but that's not why it is there. The entire patty is made of only wet ingredients, there is nothing else to soak up the juices. Juiciness is needed, but excess of it will make the patty very soft and fragile. The oat flour was added to soak in the excess liquid and give enough strength to the patty, so I could shape it and fry it. This can be replaced with bread crumbs.

Next comes the coriander cashew sauce. Simplest sauce ever!! Soak cashews in hot water for 15-20 minutes. Then drain and blend with chopped coriander and garlic. Squeeze some lime juice, add some salt and pepper. Done!! There is literally no cooking involved here.

I made sliders instead of burgers, just coz they are so much fun to eat. You can make regular burgers with the same recipe, just adjust the quantities.

If you liked this, you may also like:

Beetroot and Cauliflower Burger - Burger made from beetroots and cauliflower served with an eggless mayo.
Mediterranean Veggie Sandwich - Sandwich inspired by the Panera Bread sandwich of the same name.
Breakfast Bruschetta Duo - Two bruschettas, one topped with avocado and olives and other with tomato and onions.
Grilled Paneer Sandwich - Sandwich made with rye bread and grilled marinated paneer along with a home-made tartar sauce and lettuce.

Bean and Grilled Veggie Burger with Coriander Cashew Sauce

Bean and Grilled Veggie Burger with Coriander Cashew Sauce is a vegan burger with a patty made from grilled vegetables and red kidney beans and has a sauce made from coriander and cashews.

Recipe Type: Snacks
Cuisine: International
Prep Time: 1 hour
Cook time: 30 minutes
Yield: 8

Ingredients:

Bean and Grilled Veggie Patty

3/4 cup Red Kidney Beans, cooked
1/2 cup Mixed Vegetables, chopped (Red Capsicum, Yellow Capsicum, Green Capsicum, Zucchini)
2 Onions
1/4 cup Cabbage, sliced (Optional)
2 tsp Garlic minced
1-2 tsp Red Chilli Powder
1/2 cup Oat meal
2 tsp Olive Oil
4-5 Tbsp Oil
Salt to taste

Coriander Cashew Sauce

18-20 Cashews
1 handful Coriander leaves
1-2 Garlic cloves
1 tsp Lime Juice
Salt to taste
Pepper to taste

To assemble the Bean Burger

8 Multigrain Slider Buns
1 large Tomato
1 Onion

Method:

Bean and Grilled Veggie Patty

To grill the vegetables, lay the chopped vegetables onto a baking sheet and drizzle the olive oil on them. Sprinkle salt, mix well. Grill for 15-20 minutes until slightly charred.
Heat 3 tsp of Oil in a shallow pan and add slices onions. Saute until the onions have browned slightly. Remove and keep aside.
In the same pan, add 1 tsp of Oil and saute the cabbage, (if you are using it) until it wilts slightly.
Grind the oatmeal to powder.
In a food processor or a mixer, add the beans, grilled veggies, garlic, sauteed onions and cabbage, read chilli powder, oat flour and salt. Pulse until the mixture sticks together but it still coarse.
Form 8 patties and keep aside.
Heat the remaining Oil in a small pan and add the patties one by one carefully. Do not crowd the pan and I suggest frying them in batches.
Flip the patty when one side browns. Cook until both the sides are brown and crispy.

Coriander Cashew Sauce

Soak the cashews in hot water for 15-20 minutes.
Blend to a smooth paste along with the coriander, garlic and a little bit of water.
Squeeze in the lemon juice and add salt and pepper. Mix well.
To assemble the burger, heat the burger buns and spread the cashew sauce on the lower bun.

To assemble the Bean Burger

Place the patty on the lower bun and top it up with sliced tomato and onions.
Add a big dollop of the cashew sauce and place the upper bun.
Serve hot.