Units
Scale
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!