Put minced garlic in a shallow bowl and add 1/2 tsp chili powder, chili sauce, 1/2 tsp salt, 1/2 tsp sugar, and a pinch of black pepper.

Add a splash of water and stir to form a paste. Cut the paneer into  2 thumb-thick patties and cover the cheese with the marinade. Make sure all sides are covered with the paste. Set aside for 15 to 30 minutes.

Heat 500 ml of oil in a deep pan or pot. Measure out 50 ml of cold water and put aside. Mix leftover chili powder with the flours, baking powder, 1 tsp cumin, turmeric,1/2 tsp ground coriander, nigella seeds and 1 tsp salt.  Add water and stir everything together. Add more water, if needed to form a thick paste. Add onions, halve of the chopped coriander, and all of the curry leaves and mix. The batter should be quite thick.

Once the oil has reached 175 Celsius or 347 F it is ready for frying. Take a hand full of batter at a time and shape it into 2 patty-shaped, flat bhajis. Let it slide into the oil, using a slotted spoon.  Fry for about 3 minutes or until the bhaji is browned evenly. Take the bhajis out of the oil and transfer them to a plate lined with kitchen paper. Should there be some leftover batter, fry a couple of small bhajis and serve them as a side.

Wash and grate the cucumber. In a medium bowl, mix cucumber with sour cream as well as the leftover cumin and coriander. Season with 1 tsp sugar, 1/2 tsp salt and black pepper to taste.

Heat a pan on medium heat and add 1 tbsp of butter. Fry the marinated paneer cheese for about 5 minutes each side, or until golden brown. Take out of the pan.

Halve the buns (toast them or heat them up if you like) and spread a tsp of mayo on each bottom half. Pluck the leaves of the mint and roughly chop the leftover cilantro. Put fresh herbs on the bottom half. Add the onion bhajis and spread some Mango Chutney on top of each bhaji patty. Lay a fried paneer on top of the onion bhaji and top off with some raita. Finish with the top half of the burger bun and serve!