Big Bhaji Burger recipe: A delicious vegetarian delight

Ingredients for Big bhaji burger

• 480–960 ml vegetable oil, for deep-frying

• 2 red onions

• 1 piece (6 cm) fresh ginger

• 1 fresh red chilli

• 30 g fresh coriander leaves

• 4 g coriander seeds

• 4 g cumin seeds

• 300 g chickpea flour

• 4 g garam masala

• 180 ml water

• 4 good-quality burger buns

• 45 ml vegan mayonnaise, to serve

• 60 g cucumber, to serve

• 1 large tomato, to serve

• 1 avocado, to serve

• 1 little gem lettuce, to serve

• 30 g mango chutney, to serve

• 1 pappadum, to serve

• Salt, to taste

• Large saucepan over high heat, cooking thermometer (optional)

• Pestle and mortar (optional)

• Line a dinner plate with paper towels (optional)

How to make Big bhaji burger

1. Pour the vegetable oil into a large saucepan, ensuring it comes no more than two-thirds up the side of the pan.

2. Heat the oil to 180°C, or until a wooden spoon dipped into the oil sizzles around the edges.

3. Meanwhile, peel and finely slice the onions, then place them into a large bowl.

4. Peel the ginger by scraping off the skin with a spoon, then finely chop it.

5. Remove the stem from the chilli, cut it in half lengthwise, and remove the seeds if you prefer a milder flavour. Finely chop the chilli and add it to the bowl.

6. Roughly chop the coriander leaves and add them to the bowl along with the ginger and chilli.

7. Crush the coriander seeds and cumin seeds using a pestle and mortar or the end of a rolling pin, then add them to the bowl.

8. Add the chickpea flour, garam masala, water, and a generous pinch of salt to the bowl, then mix until everything is well combined and coated in a wet, sticky batter.

9. Divide the mixture into six portions and use your hands to mould each portion into patties approximately 9 cm wide and no more than 1 cm thick.

10. Carefully lower two of the patties into the hot oil using a metal spoon, and cook for about 5 minutes, flipping them halfway through, until golden and crisp.

11. Remove the patties from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties.

12. While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise.

13. Thinly slice the cucumber and tomato.

14. Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife until it lodges, then twist to remove the pit.

15. Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice it finely.

16. To serve the bhaji burgers, lay a few lettuce leaves on the bottom halves of the burger buns and place the burgers on top.

17. Spread a little mango chutney over each burger, followed by the sliced tomato, avocado, and cucumber.

18. Break up the pappadum and sprinkle it over the top before closing the buns.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.