Bhaji Burger & Coriander Yoghurt

Too few ratings

Gary

Community Member

“Serve with a cold beer and extra fresh chilli if you love a bit of heat.”

Difficulty

Easy 👌
20
min.
Preparation
16
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red onion
2 cloves garlic
green chilis
60 g cilantro
75 g paneer cheese
200 g butternut squash
ginger
100 g flour
lime
2 tsp curry paste
2 tbsp olive oil
75 g natural yogurt
baby gem lettuce
bread buns
poppadoms
mango chutney
1 pinch sea salt
1 pinch pepper
50 ml water
Metric
Imperial

Utensils

  • bowl
  • grater
  • nonstick frying pan
  • mortar and pestle
  • Step 1/10

    • red onion
    • 2 cloves garlic
    • green chilis
    • 60 g cilantro
    • bowl

    Peel and very finely dice the onion and garlic, dressed and finely slice the chilliest, finely chop the cilantro / coriander stalk, reserving the leaves, then place in a bowl.

  • Step 2/10

    • 75 g paneer cheese
    • 200 g butternut squash
    • ginger
    • grater

    Coarsely grate in the paneer and squash (deseed if necessary), then peel and finely grate in the ginger.

  • Step 3/10

    • 100 g flour
    • lime
    • 1 pinch sea salt
    • 1 pinch pepper

    Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice.

  • Step 4/10

    • 2 tsp curry paste
    • 50 ml water

    Add the curry paste and 50ml of water, then mix

  • Step 5/10

    • 2 tbsp olive oil
    • nonstick frying pan

    Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium / low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about the wispy edges, it’ll mean bonus crunch later!).

  • Step 6/10

    Fry for 16 minutes, or until golden and cooked through, turning every few minutes.

  • Step 7/10

    • 75 g natural yogurt
    • mortar and pestle

    Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste.

  • Step 8/10

    • baby gem lettuce
    • bread buns
    • poppadoms

    Finally shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds (if they are uncooked), otherwise ignore.

  • Step 9/10

    Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over.

  • Step 10/10

    • mango chutney

    Place a crispy bhaji burger in top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on band press down lettuce.