• Add soaked Rajma & 2 ½ cups of water to a pressure cooker and cook on high till the first whistle. Cook on low for 17 minutes till the rajma is cooked well. Let it depressurize by itself. Drain the rajma till all the water is separated.
  2 cups soaked rajma
• Add the cooked rajma to a bowl and mash roughly with your hand. Add the rest of the ingredients for the burger and mix well. Take scoopfuls of burger mixture and form into patties. This recipe should make 6-8 patties.
  ½ cup paneer, ¼ cup grated beetroot, ¼ cup grated carrots, ½ cup finely chopped onions, 1 teaspoon ginger garlic paste, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon amchur powder, 1 tablespoon pav bhaji masala, 1 finely chopped green chilli, ¾ teaspoon salt, 3 tablespoons finely chopped coriander leaves
• Take cornflour, ¼ cup + 2 tablespoons of water, ¼ teaspoon of salt in a bowl and mix well to make a thin slurry. Take crushed cornflakes on a plate or wide bowl. Dip each patty in the cornflour slurry & roll over the cornflakes, so it covers the burger well & transfer to a plate. Repeat the same process for all the patties. Refrigerate the breaded patties for 30 minutes at least before frying so the coating firms up a bit and does not disintegrate while frying.
  3 tablespoons cornflour, 2 ¾ + ⅛ cups water, ¼ teaspoon salt, 2 cups crushed cornflakes

Airfrying burgers

• Pre-heat air fryer to 200 C and brush the basket with oil. Place the burgers on the tray with some gap between each. Spray or brush a few drops of oil on each burger. Air fry for 4 minutes at 200 C, flip once and air fry for 4 more minutes at 200 C till they are golden from the outside.
  2 tablespoons sunflower oil

Deep frying burgers

• Heat ¼ cup of oil in a kadai or deep pan, add 2-3 burgers and fry on medium heat for 2-3 minutes on each side until golden. Repeat the same for frying the rest of the burgers.
• Serve with buns and your favourite toppings.