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Make this Vegan Onion + Zucchini Bhaji Burger recipe and be gifted with a super delicious Indian style Burger. The crispy Onion + Zucchini Bhajis are served inside soft rolls with Mint Coriander Chutney, vegan yoghurt, sliced cucumbers and lettuce. This is the ultimate Bhaji Burger recipe – trust me, I’m Indian!
Why you’ll love these Vegan Bhaji Burgers:
SO good – crispy pan-fried Onion + Zucchini Bhajis stuffed inside soft burger buns, with mint coriander chutney, vegan yoghurt, thinly sliced cucumbers and lettuce. Trust me, friends, these burgers are incredible!
easy + quick – this recipe is actually pretty easy to make, and only takes around 30 minutes to put together.
healthy-ish – these bhajis are packed with veggies and spices, oh and they aren’t deep-fried (you’ll only need around 1 tbsp of oil!!).
What you’ll need to make these delicious Onion + Zucchini Bhaji Burgers:
- zucchini
- onions
- potatoes
- red chilli powder
- ground coriander
- ground turmeric
- gram flour/ besan
- ground cumin
- green chillies
- amchur powder
- chopped coriander (aka cilantro)
- oil
- soft white rolls
- lettuce
- cucumber
- vegan yoghurt
- mint coriander chutney
Prepping the veggies…
Start by slicing 5 onions – I know this may seem like a bit too much but I promise you, it’s not!
Grate zucchini, then sprinkle with a little salt and mix. This will help draw out all the moisture. Set aside for 5 minutes, while you prep everything else.
Grate potatoes, then using your hands squeeze water out of the potatoes. The best way to do this is by taking a small handful at a time.
Now, squeeze water out of the grated zucchini.
How to make Onion + Zucchini Bhajis…
Add potatoes, zucchini, gram flour, sliced onions, red chilli powder, ground coriander, ground cumin, ground turmeric, green chillies, salt, amchur powder, chopped coriander into a bowl. Mix and massage together.
Add oil into a pan and heat over low heat.
Pack Bhaji mixture into a 1/4 cup, carefully take it out, shape into a very rough ball, and flatten. Carefully place into the pan. Add as many Bhajis as you can into your pan, then cover with a lid and cook for 3-4 minutes or until the bottom side is crispy and golden.
Flip and cook the other side until golden.
Repeat until you have no batter left.
Making the Vegan Bhaji Burger…
Cut buns in half, spread a little vegan yoghurt on the bottom half, swirl in a little Mint Coriander Chutney.
Place Onion + Zucchini Bhajis over the sauce, then top with thinly sliced cucumbers, drizzle a little more Mint Coriander Chutney and a little more vegan yoghurt. Top with lettuce, then finally, close the burger.
You can double up the filling and add two Bhajis per burger as I’ve done in the main image, but that’s up to you!
What to serve with these Bhaji Burgers…
I personally like to keep it simple, but there’s something I’ll always do when it comes to Indian burgers or sandwiches… and that’s dipping them in ketchup! I know ketchup with Indian food may seem strange but we Indians love nothing more than the combo of green chutney with ketchup!
You can also serve these burgers with some fries, potato wedges, salad or roasted veggies!
Frequently Asked Questions:
Can this recipe be made gluten-free? Of course, just use gluten-free rolls/buns.
How do I store the Onion + Zucchini Bhajis? You can keep them refrigerated for up to 3 days.
How do I reheat the Onion + Zucchini Bhajis? Using the microwave or stovetop!
More Indian vegan recipes you’ll love:
- moonglet – Indian Street Food Omelette (no tofu or chickpea flour!)
- jeera aloo
- chickpea + spinach masala pizza
- cheesy garlic pav bhaji sliders
Ingredients
- 2 medium potatoes (3 cups when grated)
- 1 medium zucchini (1 1/2 cups when grated)
- 4–5 medium onions (sliced)
- 1–2 green chillies
- 2 tsp chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp amchur powder
- 1 1/2 cups gram flour/besan
- 1 tbsp chopped coriander
- salt
- 1–3 tbsp oil
- 12 soft white rolls
- mint coriander chutney
- chopped lettuce
- thinly sliced cucumber
- vegan yoghurt
Instructions
- Grate zucchini, then sprinkle grated zucchini with a little salt. Set aside for 5 minutes, while you prep everything else.
- Grate potatoes, then using your hands squeeze water out of the potatoes. The best way to do this is by taking a small handful at a time.
- Squeeze water out of the grated zucchini.
- Add potatoes, zucchini, gram flour, sliced onions, red chilli powder, ground coriander, ground cumin, ground turmeric, green chillies, amchur powder, chopped coriander into a bowl. Mix and massage together.
- Add oil into a pan and heat over low heat.
- Pack Bhaji mixture into a 1/4 cup, carefully take it out, shape into a very rough ball, and flatten. Carefully place into the pan. Add as many Bhajis as you can into your pan, then cover with a lid and cook for 3-4 minutes or until the bottom side is crispy and golden. Flip and cook the other side until golden. Repeat until you have no mixture left.
- Cut buns in half, spread a little vegan yoghurt on the bottom half, swirl in a little Mint Coriander Chutney. Place Onion + Zucchini Bhajis over the sauce, then top with thinly sliced cucumbers, drizzle a little more Mint Coriander Chutney and a little more vegan yoghurt. Top with lettuce, then finally, close the burger.
- Enjoy!
