|Whole Wheat Buns||–||2 no|
|Olive Oil||–||1 tbsp|
|Garlic||–||3-4 cloves, chopped|
|Lettuce||–||1 cup, torn by hand|
|Mint Leaves||–||3-4, chopped|
|Rajma||–||1 cup boiled|
|Salt||–||as per taste|
|Coriander||–||¼ cup, chopped|
|Cheese||–||¼ cup, grated|
|Bread Crumb||–||1 tbsp|
|Cumin Powder||–||½ tsp|
|Jalapeno||–||¼ cup, chopped|
|Shallots/Madras Onion||–||½ cup, chopped|
|Lemon Juice||–||½ tbsp|
Place rajma in a medium bowl; mash with a fork. Stir in rest of the ingredients for patty and set aside. Shape to form patties.
In a pan, heat olive oil and cook the patties on low flame till they get crisp and golden from the outside.
For the garlic dip, in a bowl mix chopped garlic, mint leaves, curd and salt.
Cut the buns from between and toast them until crisp using olive oil. Spread the garlic yogurt on the buns. Place a lettuce leaf and the rajma patty. Serve hot.