Boil a beetroot, potato and carrot. Peel them once done. Meanwhile, add finely chopped bell pepper, minced garlic, minced green chillies and ginger paste in a mixing bowl. Add the boiled veggies to the bowl and mash them. Then add dry poha/flattened rice, almond flour, coriander cumin powder, turmeric powder and salt. Mix them together.
Then add chopped kale to the bowl along with garam masala. Using your hand, bring this mixture together. Add more almond flour if the mixture is too watery. Scoop some of it and shape them as burger patty. Prepare as many as you need and place it in the fridge for 10-15 minutes. Meanwhile transfer breadcrumbs in a small plate. In another bowl add corn flour, paprika and cumin powder. Add water to it in order to make a dipping sauce consistency.
To prepare the burger patty, dip the patty in the paste and then roll it over the plate of breadcrumbs. Shallow fry the patty evenly on both sides till they turn golden and crisp. Now to prepare the burger, smear some green chutney and creamy sriracha over the burger buns. Place a lettuce on one side of the bun and top it with a burger patty. Slice some onions and tomatoes and place them over the patty. Add a vegan cheese slice on top and close the bun. Serve these burgers with ketchup and some more chutney.