Wash and soak beans overnight. Rinse and change the water.
Pressure cook for 8-9 minutes. Alternatively, cook for 20 minutes in simmering salted water till the beans are soft but not mushy.
For the Potato Wedges
While the patty is frying, slice 2 potatoes in to wedges.
Put in salted water for a few minutes.
Put in a baking tray and add salt and pepper to season.
Add 1/2 tsp of smoked paprika along with 2-3 cloves of bashed garlic, a few sprigs of thyme.
Drizzle with olive oil and give it a nice toss.
Bake in the oven at 180 C for 12-15 minutes.
For the Burger Patty:
In a mixer add the black chana, chopped spring onions, celery, green chilies, smashed unpeeled, new potatoes, sun dried tomatoes, bread crumbs, jeera powder and salt and pepper.
Make this in to a semi stiff burger patty mix/dough.
Once this is done, top the mixture on a layer of semolina. Shape the burger in a desired shape and size and dust then with more semolina. Pan fry in olive oil till the patty has a golden brown crust.
Assemble the burger by putting the patty in a bun with a few leaves of iceberg lettuce, 1/2 a tomato without the flesh, pomegranate seeds, olive oil and salt and pepper.
Serve with a side of potato wedges.
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Key Ingredients: whole bengal gram, potatoes, spring onion, celery, green chillies, olives, tomato, breadcrumbs, cumin seeds, salt, black pepper, semolina, olive oil, paprika, garlic, thyme, lettuce, pomegranate