Steam shredded cabbage, beans and capsicum. Mix egg, chopped onion, finely chopped green chillies, spring onion, grated carrot, chickpea flour, freshly crushed breadcrumbs, semolina, cornflour, chaat masala, pav bhaji masala, soya sauce, salt to taste and 1 tbsp lemon juice. Mix all to form a thick batter. Add chopped coriander. Set aside covered for half-hour.
Heat a nonstick snack pan. Drizzle oil in all grooves. Pour a ladle full batter in each groove and fry cutlets. Turn over when browned and fry other side.
To make stuffed pav burgers slice the buns and smear butter. Lightly toast. Smear tomato sauce. Sprinkle grated cheese. Then place a slice of tomato. Then place the cutlet. Place sliced onion, cucumber, carrot and shredded cabbage. Press the other half of the bun over it. To secure all tightly pierce a toothpick. Sprinkle few pomegranate seeds and serve hot cutlet pav with a cup of tea in breakfast, lunch or dinner.
