Big Bhaji Burger

Ingredients for Big Bhaji Burger

• 475 to 950ml vegetable oil, for deep-frying

• 2 red onions

• 1 (2 1/2-inch) piece fresh ginger

• 1 fresh red chilli

• Generous 1 cup fresh coriander leaves

• 1 1/2 teaspoons coriander seeds

• 1 1/2 teaspoons cumin seeds

• 325g chickpea flour

• 1 1/2 teaspoons garam masala

• Generous 180ml water

• 4 good-quality burger buns

• 45ml vegan mayonnaise, to serve

• 1/4 small cucumber, to serve

• 1 large tomato, to serve

• 1 avocado, to serve

• 1 little gem lettuce, to serve

• 2 tablespoons mango chutney, to serve

• 1 pappadum, to serve

• Salt

• Large saucepan over high heat | Cooking thermometer, optional | Pestle and mortar | Line a dinner plate with paper towels

Pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan | Heat the oil to 177°C, or until a wooden spoon dipped into the oil sizzles around the edges

Meanwhile, peel and very finely slice the onions and put them into a big bowl | Peel the ginger by scraping off the skin with a spoon and finely chop | Rip the stem from the chilli, cut it in half lengthwise, and remove the seeds if you prefer a milder flavour, then finely chop and add to the pan | Roughly chop the coriander leaves | Add the ginger, chilli, and coriander to the bowl | Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the chickpea flour, garam masala, water, and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter

Divide the mixture into 6 and use your hands to mold it into patties around 3 1/2 inches wide and no more than 1/3 inch thick | Use a metal spoon to carefully lower 2 of the patties into the hot oil and cook them for about 5 minutes, flipping them over halfway | Remove the patties when they are golden and crisp and transfer to the plate lined with paper towels to drain any excess oil | Repeat with the remaining patties

While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove the pit | Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice finely

To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top | Spread a little mango chutney on top of each, followed by slices of tomato, avocado, and cucumber | Break up the pappadum and sprinkle it over the top before closing the buns

Ansvarsfriskrivning

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