Introduction
Discover a delightful fusion of flavors with these crispy bhaji burgers. Created with fresh vegetables, aromatic spices, and creamy paneer, this recipe is a fantastic way to enjoy a vegetarian twist on a classic burger. Perfect for a casual meal or a gathering with friends, you can serve these delicious burgers with a refreshing coriander yogurt sauce and a topping of sweet mango chutney.
Ingredients
1 red onion
2 cloves of garlic
2 fresh green chillies
1 big bunch of fresh coriander (60g)
75g paneer cheese
200g butternut squash
4cm piece of ginger
100g plain flour
1 lime
2 teaspoons rogan josh curry paste
Olive oil
75g natural yoghurt
1 baby gem lettuce
4 soft burger buns
2 uncooked poppadoms
Mango chutney
Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
Yield
4 burgers
Detailed Directions and Instructions
Preparation of Ingredients
Peel and very finely slice the red onion and garlic. Deseed and finely slice the green chillies. Finely chop the coriander stalks and reserve the leaves for later use. Place the chopped stalks in a bowl.
Grating Paneer and Butternut Squash
Coarsely grate the paneer cheese and butternut squash (deseeding the squash if necessary). Peel and finely grate the ginger.
Combining Ingredients
Add the grated paneer, butternut squash, and ginger to the bowl containing the coriander stalks. Sprinkle in the plain flour and add a pinch of sea salt and black pepper. Squeeze the lime juice over the mixture.
Mixing the Batter
Add the rogan josh curry paste and 50ml of water to the bowl. Mix thoroughly until all ingredients are well combined.
Cooking the Bhaji Burgers
Drizzle 2 tablespoons of olive oil into a large non-stick frying pan over medium-low heat. Divide the mixture into 4 equal portions and place them in the pan, flattening each portion into rough rounds that are approximately the width of the burger buns.
Frying the Burgers
Fry the bhaji burgers for about 16 minutes, or until they are golden and cooked through, turning them every few minutes to ensure even cooking.
Preparing the Coriander Yoghurt
While the burgers are frying, pound most of the reserved coriander leaves to a paste in a pestle and mortar. Stir in the natural yoghurt and season to taste with salt and pepper.
Shredding Lettuce and Preparing Buns
Finely shred the baby gem lettuce. Halve the burger buns and warm them if desired. Puff up the uncooked poppadoms in the microwave for 30 seconds each.
Assembling the Burgers
Spread the coriander yoghurt over the bottom halves and inner sides of the burger bun lids. Break up the puffed poppadoms and sprinkle the pieces over the yoghurt.
Final Assembly
Place a crispy bhaji burger on each bun base. Add a dollop of mango chutney, a few leaves of reserved coriander, and the shredded lettuce on top.
Completing the Dish
Place the bun tops back on the assembled burgers and press down lightly to secure.
Serving Suggestion
Serve the burgers with a cold beer on the side and extra fresh chilli if desired.
Notes
Ingredient Substitutions
If you can’t find paneer cheese, consider using ricotta or feta cheese as alternatives.
Spice Level Adjustments
Adjust the number of chillies used according to your preferred spice level, or substitute with milder peppers if desired.
Serving Size
This recipe serves 4. Feel free to double the ingredients if you’re serving a larger group.
Storage Recommendations
Any leftover bhaji burgers can be stored in the fridge in an airtight container for up to 2 days. Reheat thoroughly before serving.
Cook techniques
Chopping and Slicing
Peel and finely slice the onion and garlic. Deseed and finely slice the chillies. Chop the coriander stalks finely while reserving the leaves for garnishing.
Grating
Coarsely grate the paneer and butternut squash. Peel and finely grate the ginger to enhance the flavor of the mixture.
Mixing and Combining
In a bowl, combine the grated ingredients, sprinkle flour, salt, and pepper. Add lime juice and curry paste for flavor, followed by the water to achieve the desired consistency.
Frying
In a non-stick frying pan, heat olive oil over medium-low heat. Divide the mixture into portions, flatten them, and fry until golden and fully cooked.
Pounding and Muddling
Use a pestle and mortar to pound most of the coriander leaves into a paste. Blend in the yoghurt and season to taste for a flavorful sauce.
Shredding
Finely shred the baby gem lettuce to create a crunchy topping for the burgers.
Cooking Poppadoms
Puff the uncooked poppadoms in the microwave for about 30 seconds each to make them crispy for garnishing the burgers.
Assembling Burgers
Spread the coriander yoghurt on the burger bun bases, add the crispy bhaji, mango chutney, coriander leaves, and shredded lettuce before placing the bun tops.
FAQ
Can I substitute paneer cheese with another type of cheese?
Yes, you can use ricotta or feta cheese, but the texture and flavor may vary.
What if I don’t have rogan josh curry paste?
You can use any curry paste you have on hand, or a mix of spices such as cumin, coriander, and turmeric for a similar flavor profile.
How can I make this vegetarian recipe vegan?
Replace the paneer with tofu and use a plant-based yogurt alternative.
Can I prepare the mixture ahead of time?
Yes, you can prepare the mixture and store it in the fridge for a few hours before cooking.
What can I serve with these bhaji burgers?
These burgers pair well with a side of salad, sweet potato fries, or a light yogurt dip.
Conclusion
This delicious crispy bhaji burger, infused with vibrant flavors and textures, makes for a satisfying and unique meal. The combination of paneer, butternut squash, and spices creates a delightful patty that is not only vegetarian but also a feast for the senses. Serve with a zingy coriander yoghurt and sweet mango chutney for a memorable dining experience.
More recipes suggestions and combination
Spicy Butternut Squash Soup
Combine roasted butternut squash with sautéed onions, garlic, and chillies. Blend until smooth and finish with a swirl of natural yoghurt and a sprinkle of fresh coriander.
Paneer Tikka Wraps
Marinate paneer with rogan josh curry paste and grill until golden. Wrap in soft tortillas with fresh coriander, shredded lettuce, and a drizzle of mango chutney for a quick meal.
Stuffed Baby Gem Lettuce Cups
Fill baby gem lettuce leaves with a mixture of grated butternut squash, paneer, and a spicy yoghurt dressing for a crunchy, wholesome appetizer.
Coriander and Lime Rice
Prepare basmati rice and toss it with lime juice, finely chopped coriander, and lightly sautéed onions for a fragrant side dish to complement Indian-style mains.
Vegetable Poppadom Chaat
Break poppadoms into pieces and top with a mixture of diced onions, green chillies, coriander, and a drizzle of yoghurt and mango chutney for a vibrant snack.
