Bhaji Burger

Before you start
Large saucepan on a high heat | Cooking thermometer, optional | Pestle and mortar | Line a dinner plate with kitchen paper

Method

1. Pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan | Heat the oil to 180°C, or until a wooden spoon dipped into the oil sizzles around the edges
2. Meanwhile, peel and very finely slice the onions and put them into a big bowl | Peel the ginger by scraping off the skin with a spoon and finely chop | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then finely chop and add to the pan | Roughly chop the coriander leaves | Add the ginger, chilli and coriander to the bowl | Crush the coriander and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the gram flour, garam masala, water and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter
3. Divide the mixture into 6 and use your hands to mould it into patties around 9cm wide and no more than 1cm thick | Use a metal spoon to carefully lower 2 of the patties into the hot oil and cook them for about 5 minutes, flipping them over halfway | Remove the patties when they are golden and crisp and transfer to the plate lined with kitchen paper to drain any excess oil | Repeat with the remaining patties
4. While the bhajis are frying, slice the burger buns in half and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone | Run a dessert spoon around the inside of the avocado skin to scoop out the flesh, then slice finely
5. To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top | Spread a little mango chutney on top of each, followed by slices of tomato, avocado and cucumber | Break up the poppadum and sprinkle it over the top before closing the buns