Method :
For the cutlets:
Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
Add the paneer, mix well and keep aside to marinate for 15 minutes.
Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it.
Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with masala french fries.

 tip:
To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.