Chapli Kebab Burger

In a dry skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 1-2 minutes.

Remove the seeds and toast the chickpea flour in the same skillet until it's lightly browned and aromatic. Set aside.

Grind the toasted coriander and cumin seeds into a powder using a mortar and pestle or a spice grinder.

In a large bowl, combine the ground beef, diced red onion, salt, pepper, chili flakes, chili powder, fresh chopped chili, grated garlic, and grated ginger.

Add the ground spice mix, toasted chickpea flour, diced tomatoes, chopped cilantro, and beaten egg to the beef mixture.

Mix all patty ingredients thoroughly with your hands until well combined, then set aside.

To make the raita, combine plain yogurt, diced cucumber, salt, ground coriander, ground cumin, garam masala, chopped cilantro, and grated garlic in a separate bowl.

Stir the raita ingredients until evenly mixed.

Form the beef mixture into patties. Heat oil in a skillet over medium-high heat and fry the patties for 3-4 minutes per side, or until cooked through and well-browned.

Toast the burger buns until golden brown.

Assemble the burger: Spread a generous amount of raita on the bottom bun, place a cooked patty on top, followed by grilled onions, a leaf of lettuce, and more raita on the top bun.