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1: Cut the paneer into 2 thick slabs.

2: For the batter, whisk together all the ingredients into a smooth batter with cold milk. The batter should not be too runny.

3: For the dry mix, combine the ingredients in a bowl.

4: Preheat oil in a kadhai on the side.

5: For the patty, dip the paneer in the batter and then coat evenly in the dry mix.

6: Fry the patties on a medium-high heat for 2-3 mins until golden brown, not too dark.

7: Drain on tissue and set aside.

8: For the spicy mayonnaise, combine plain veg mayo with red chilli sauce, ketchup and some kashmiri red chilli powder for the colour. You can add some milk to adjust the consistency, if needed.

9: The iceberg lettuce should cut into strips and soaked in ice cold water to maintain the crispness. Strain on a towel.

10: For the assembly, cut the burger buns into half and apply some softened butter on both sides. Lightly toast on a tava until light golden brown in colour.

11: Place the buns on a work surface, apply a thick layer of the spicy mayo on the top half and spread evenly. Add some of the fresh lettuce.

12: On the bottom half, place the fried paneer patty and close the burger. Eat while hot.