Preparation Time: 30 minutes

Cooking Time: 15 minutes

Ingredients

1 packet of soya chunks (nuggets)

1/2 bunch of chopped coriander (dhania) leaves

1/2 cup green peas

1 carrot, peeled and chopped

1 " piece of ginger (adrak), crushed

3 cloves of garlic (lehsun), crushed

1 tsp roasted coriander (dhania) seeds powder

1/4 tsp roasted cumin seeds (jeera) powder

1/4 tsp garam masala

3 medium sized potatoes, boiled and mashed

2 green chillies

besan (Bengal gram flour) for coating

salt to taste

Method

1. Boil nuggets in hot water for 5 minutes until they are soft and fluffy.

2. Squeeze out all the water from the nuggets (use a press if necessary)

3. In a food processor, add all the ingredients except potatoes and chickpea flour. blend to a grainy consistency.

4. In a large bowl, mix the blended ingredients with the mashed potatoes to form a smooth, pliable mixture.

5. Divide the mixture into 6 portions.

6. Shape them into burgers.

7. Place the burgers in the fridge for 10 minutes.

8. Make a batter out of chickpea flour, turmeric and water.

9. Dip each burger into the chickpea batter and fry in a shallow saucepan.

10. Drain on absorbent paper.

11. Serve the burgers in a hamburger bun, top it with maggi masala chilli sauce, then lettuce and onion and tomato Slices.