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The Big Bhaji Burger

The Big Bhaji Burger
The Big Bhaji Burger

This Bhaji Burger is absolutely delicious and such a crowd pleaser. This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavours that are really big and satisfying, and you can lay with really interesting toppings! You can also make smaller ones for “bhaji bites” to serve with curry.

This is surely- one of the best BOSH! dishes! If you love indian food and looking for a veggie indian dish... this could be something a little more exciting to try!



  • 500ml-1L vegetable oil for deep frying
  • 2 red onions
  • 6cm fresh ginger
  • 1 fresh red chilli
  • 20g fresh coriander leaves
  • 1.5 tsp coriander
  • 1.5 tsp cumin seeds
  • 300g gram flour
  • 1.5 tsp garam masala
  • 200ml water
  • 4 good-quality burger buns
  • 3 tbsp vegan mayo
  • 1/4 cucumber
  • 1 large tomato
  • 1 avocado
  • 1 baby gem lettuce
  • 2 tbsp mango chutney
  • 1 poppadum


  1. 1.

    Put the onion, ginger, chilli and coriander in a bowl. Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin. Add them to the bowl with the gram flour, garam masala, water and a generous pinch of salt and mix until everything is well combined and covered with a wet, sticky batter.

  2. 2.

    Pour the vegetable oil into a large saucepan so that it comes no more than two-thirds up the side of the pan. Heat to 180C/350F/gas mark 4, or until a wooden spoon dipped into the oil sizzles around the edges.

  3. 3.

    Divide the mixture into six and use your hands to mould it into patties about 9cm wide and no more than 1cm thick. Use a metal spoon to carefully lower two of the patties into the hot oil and cook them for about five minutes, flipping them over halfway. Remove the patties when they are golden and crisp and transfer to a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining patties.

  4. 4.

    While the bhajis are frying, slice the burger buns in half and spread the bottom halves with vegan mayonnaise. Thinly slice the cucumber and tomato. Halve and carefully stone the avocado. Scoop out the flesh, then slice finely.

  5. 5.

    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 poppadom and sprinkle it over the top.