Bhaji Burger
Main Dishes • Kazakhstani
Description
Recipe from a cookbook by Oliver Smith. Food Photography: David Loftus. Portrait Photography: Paul Stuart.
Ingredients
- Spanish onions 1 piece
- Garlic 2 cloves
- Ground ancho chili pepper 2 pieces
- Cilantro 0 oz
- Paneer Cheese 5 oz
- Butternut Squash 5 oz
- Ginger 1 piece
- Wheat Flour 5 oz
- Lime 1 piece
- Tamarind Paste 2 spoons
- Olive Oil to taste
- Natural Yogurt 5 oz
- Eel 1 piece
- Hamburger Bun 4 pieces
- Papadam flatbread 2 pieces
- Lime and chili chutney to taste
Step-by-Step Guide
Step 1
Thinly slice the onion, garlic, and chili, removing the seeds from the pepper. Finely chop the cilantro stems and set the leaves aside. Grate the cheese and pumpkin on a coarse grater, and peel and finely grate the ginger. Place everything in a bowl, add the flour, a pinch of sea salt, and black pepper, and squeeze in the lime juice. Add the curry paste and 50 ml of water, and mix thoroughly.
Step 2
Heat a large non-stick skillet over medium-low heat and add 2 tablespoons of olive oil. Divide the pumpkin mixture into four portions and place them in the skillet. Slightly press down on top to shape the patties to fit the size of the buns (don't worry about uneven edges; they will become crispier). Fry for 16 minutes, until the patties are golden brown and cooked through, turning them occasionally. Meanwhile, finely grind most of the cilantro leaves in a mortar, add yogurt, and season to taste. Thinly slice the lettuce. Cut the buns in half (warm them if desired). Microwave the papadams for 30 seconds each.
Step 3
Spread the yogurt with cilantro on the cut sides of the buns. Sprinkle the bottom halves with crushed flatbreads, place a crispy patty on each, add a spoonful of chutney, the remaining cilantro leaves, and some lettuce. Top with the other half of the bun and press down gently.
Step 4
Serve with cold beer and fresh chili peppers, if you like it spicy.
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