Bombay Bhaji Farl Burger

Ingredients

• 4 Ormo® Original Premium Potato Farls
• 2 tbsp mango chutney
• 4 tbsp pickled red onions, drained

For the Onion Bhaji (Makes 2 Large Bhajis)

• 2 medium onions, thinly sliced
• 75g gram chickpea flour (can be subbed for plain flour but chickpea is best)
• 1 tbsp cornflour
• ½ tsp baking powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tbsp chopped fresh coriander
• ½ tsp salt
• 2–3 tbsp cold water
• Vegetable oil, for frying

Coriander & Mint Yoghurt

• 100g Greek yoghurt
• Small handful fresh coriander
• Small handful fresh mint
• ½ garlic clove, crushed
• Juice of ¼ lime
• Pinch of ground cumin
• Salt and black pepper, to taste

Masala Slaw

• 100g shop bought coleslaw
• 1 small carrot grated
• Juice of ¼ lime
• ½ tsp garam masala
• ½ tsp turmeric

Method:

1. Make the Onion Bhajis

1. Slice the onions very finely using a sharp knife. Place the sliced onions into a large bowl followed by a sprinkle of salt. Massage for 2–3 minutes or until the onions begin to soften.

2. Add the dry ingredients and chopped coriander. Mix well.

3. Gradually add 2–3 tablespoons of cold water until the flour coats the onions and forms a sticky mixture. It should hold together when pressed but not be wet.

4. Divide the mixture into two equal portions and gently shape into burger-sized patties.

5. Heat vegetable oil to 170–180°C and fry each bhaji for 4–5 minutes each side until golden crisp and cooked through. Drain on kitchen paper.

2. Make the Coriander & Mint Yoghurt

Finely chop the coriander and mint and mix with the Greek yoghurt, garlic, lime juice, cumin, salt and pepper.

3. Make the Masala Slaw

Grate the carrot. Along with the lime juice, mix in the garam masala, turmeric and carrot into 100g of shop-bought coleslaw.

4. Assemble

• Toast the Potato Farls
• Spread the bottom potato farl generously with the coriander & mint yoghurt.

Top with:

• A handful of masala slaw
• One large crispy onion bhaji
• 1 tablespoon mango chutney
• 2 tablespoons pickled red onions
• Finish with the top potato farl and serve immediately while everything is hot and crisp.

‍

‍

‍