Bhaji Burger

Original Recipe by Henry Firth and Ian Theasby

Total time: 30 minutes || Serving: 6 || Rate: 8/10

Ingredients

• 2 – 4 cups vegetable oil, for deep-frying
• 2 red onions
• 2 ½ -inch piece fresh ginger
• 1 fresh red chili, seeded and chopped
• generous 1 cup fresh cilantro leaves, chopped
• 1 ½ tsp coriander seeds
• 1 ½ tsp cumin seeds
• 2 ½ cups chickpea flour
• 1 ½ tsp garam masala
• generous ¾ cup water
• salt

TO SERVE (Optional)

• 6 burger buns
• Mayonnaise
• Cucumber
• Tomato
• Avocado slice
• Lettuce
• Mango chutney

Instructions

1. 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
2. Meanwhile, peel and very finely slice the onions and put them into a big bowl.
3. Add the ginger, chili, and cilantro to the bowl
4. 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
5. 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
6. Divide the mixture into 6 and use your hands to mold it into patties around 3 ½ inches wide and no more than 1/3 inch thick
7. 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
8. Remove the patties when they are golden and crisp and transfer to the plate lined with paper towels to drain any excess oil
9. Repeat with the remaining patties

Serve the bhaji on a bun with the topping(s) of your choice.