Big Bhaji Burger

Name: Big Bhaji Burger
Yield: 4 servings
Ingredients: 1 2-4 cups vegetable oil, for deep-frying; 1 2 red onions; 1 1 (2 1/2-inch) piece fresh ginger; 1 1 fresh red chile; 1 Generous 1 cup fresh cilantro leaves; 1 1 1/2 tsp coriander seeds; 1 1 1/2 tsp cumin seeds; 1 2 1/2 cups chickpea flour; 1 1 1/2 tsp garam masala; 1 Generous 3/4 cup water; 1 4 good-quality burger buns; 1 3 tbsp vegan mayonnaise, to serve; 1 1/4 small cucumber, to serve; 1 1 large tomato, to serve; 1 1 avocado, to serve; 1 1 little gem lettuce, to serve; 1 2 tbsp mango chutney, to serve; 1 1 pappadum, to serve; 1 Salt; 1 Large saucepan over high heat | Cooking thermometer; 1 optional | Pestle and mortar | Line a dinner plate with paper towels

From the kitchen of Carly

Crispy chickpea fritters loaded with caramelized onions, fresh ginger, cilantro, and chile, then sandwiched into a burger. These Indian-inspired patties are golden, spiced, and deeply satisfying. Perfect for vegetarians craving real flavor and serious crunch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12-4 cups vegetable oil, for deep-frying
12 red onions
11 (2 1/2-inch) piece fresh ginger
11 fresh red chile
1Generous 1 cup fresh cilantro leaves
11 1/2 tsp coriander seeds
11 1/2 tsp cumin seeds
12 1/2 cups chickpea flour
11 1/2 tsp garam masala
1Generous 3/4 cup water
14 good-quality burger buns
13 tbsp vegan mayonnaise, to serve
11/4 small cucumber, to serve
11 large tomato, to serve
11 avocado, to serve
11 little gem lettuce, to serve
12 tbsp mango chutney, to serve
11 pappadum, to serve
1Salt
1Large saucepan over high heat | Cooking thermometer
1optional | Pestle and mortar | Line a dinner plate with paper towels

Instructions

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 350°F, 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 chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely chop and add to the pan | Roughly chop the cilantro leaves | Add the ginger, chili, and cilantro 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