Beanie Burger
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Combine plain flour and chapati wheat flour in a one-to-one ratio with Greek-style yogurt, olive oil, and the activated yeast to create a soft, pliable pita dough.
Allow the kneaded pita dough to rest and rise inside an oiled, tightly covered bowl for at least two hours until doubled in size.
Chop garlic, onion, peppers, and carrots using a food processor, then mix in canned mixed beans, Kashmiri red chilli powder, garam masala, cumin powder, salt, and fresh lime juice.
Cook the bean mixture briefly in a pan to evaporate excess moisture, bind with freshly ground oat powder, shape into patties, and pan-grill them alongside pineapple rings.
Roll the rested dough into thick discs and cook on a piping hot cast-iron tawa until bubbles form and they puff up into soft pita pockets.
Blend soaked dry red chilies with garlic, peppercorns, herbs, paprika, olive oil, vinegar, and lime juice, then mix with yogurt to create a fiery peri-peri dipping sauce.
Activate Yeast
Mix dry yeast with sugar and lukewarm water in a small container, cover, and set aside for 15 minutes to rise.
Make Pita Dough
Combine plain flour, wheat flour, salt, yogurt, olive oil, and the activated yeast mixture, knead thoroughly for 8 to 10 minutes, oil the bowl, and leave the dough to rise for two hours.
Prepare Bean Patties
Chop garlic, onion, peppers, and carrots in a food processor, add mixed beans and spices, pulse to combine, cook in a pan to remove moisture, stir in ground oat powder, and shape into patties.
Cook Patties and Pineapple
Pan-fry the beanie patties in an oiled grilling pan until golden brown and heated through, then grill pineapple rings until char lines appear.
Cook Pita Pockets
Divide the risen dough into equal portions, roll into thick discs, and cook on a piping hot cast-iron tawa, pressing gently with a kitchen towel until they puff up on both sides.
Make Peri-Peri Dip
Soak dry red chilies in boiling water, then blend with garlic, peppercorns, herbs, paprika, olive oil, vinegar, lime juice, and mix with yogurt.
Assemble and Serve
Cut the warm pita pockets in half, stuff with fresh salad greens, grilled beanie patties, charred pineapple rings, and drizzle generously with the peri-peri dip alongside air-fried sweet potato fries.
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Ingredients
| Dry Yeast | 7 g |
| Sugar | 1 tsp |
| Warm Water | As needed |
| Plain Flour | 125 g |
| Chapati Wheat Flour | 125 g |
| Salt | 1 tsp |
| Greek-style Yogurt | 2 tbsp |
| Olive Oil | 2 tbsp |
| Garlic Cloves | 4 |
| Onion | 1 |
| Mixed Peppers | 150 g |
| Carrot | 1 |
| Mixed Beans | 400 g |
| Kashmiri Red Chilli Powder | 1 tsp |
| Garam Masala | 1 tsp |
| Cumin Powder | 1 tsp |
| Salt | 1 tsp |
| Lime Juice | ½ lime |
| Porridge Oats | 100 g |
| Cooking Oil | 1 tbsp |
| Pineapple Rings | 4 slices |
| Salad Leaves | 1 bag |
| Sweet Potatoes | 2 |
| Dry Red Chilies | 10 |
| Garlic Clove | 1 |
| Peppercorns | 8 |
| Dried Basil | ½ tsp |
| Salt | ½ tsp |
| Paprika Powder | ½ tsp |
| Olive Oil | ½ tsp |
| Vinegar | ½ tsp |
| Lime Juice | Few drops |
| Greek-style Yogurt | 2 tbsp |
