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:

Boil nuggets in hot water for 5 minutes until they are soft and fluffy.
Squeeze out all the water from the nuggets (use a press if necessary)
In a food processor, add all the ingredients except potatoes and chickpea flour, blend to a grainy consistency.
In a large bowl, mix the blended ingredients with the mashed potatoes to form a smooth, pliable mixture.
Divide the mixture into 6 portions.
Shape them into burgers.
Place the burgers in the fridge for 10 minutes.
Make a batter out of chickpea flour, turmeric and water.
Dip each burger into the chickpea batter and fry in a shallow saucepan.
Drain on absorbent paper.
Serve the burgers in a hamburger bun, top it with maggi masala chilli sauce, then lettuce and onion and tomato slices.