BOSH! by Henry Firth and Ian Theasby, your new plant-based bible, is now available wherever books are sold. In BOSH!, Ian and Henry share more than 100 of their favorite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts, and incredible festive cocktails.

Today we’re sharing their recipe for a Big Bhaji Burger. It’s a fun play on Indian flavors and use chickpeas, a mix of veggies, and wonderful spices. Give the Big Bahaji Burger a try and order BOSH! today.

Big Bhaji Burger

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings. You can also make smaller bhaji bites and serve them with curry.


  • 2– 4 cups vegetable oil, for deep-frying
  • 2 red onions
  • 2 ½ -inch piece fresh ginger
  • 1 fresh red chili
  • generous 1 cup fresh cilantro leaves
  • 1 ½ tsp coriander seeds
  • 1 ½ tsp cumin seeds
  • 2 ½ cups chickpea flour
  • 1 ½ tsp garam masala
  • generous ¾ cup water
  • 4 good-quality burger buns
  • 3 tbsp vegan mayonnaise, to serve
  • ¼ small cucumber, to serve
  • 1 large tomato, to serve
  • 1 avocado, to serve
  • 1 little gem lettuce, to serve
  • 2 tbsp mango chutney, to serve
  • 1 pappadum, to serve
  • salt

Large saucepan over high heat | Cooking thermometer, optional | Pestle and mortar | Line a dinner plate with paper towels

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 350°F, or until a wooden spoon dipped into the oil sizzles around the edges

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 chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely chop and add to the pan | Roughly chop the cilantro leaves | Add the ginger, chili, and cilantro to the bowl | Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the chickpea flour, garam masala, water, and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter

Divide the mixture into 6 and use your hands to mold it into patties around 3 ½ inches wide and no more than 1/3 inch 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 paper towels to drain any excess oil | Repeat with the remaining patties

While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove the pit | Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice finely

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 pappadum and sprinkle it over the top before closing the buns

2 Responses to “Big Bhaji Burger from BOSH! BY HENRY FIRTH AND IAN THEASBY”
  1. I like that recipe.. I would like to make this soon, And I will share this post with my friends who like to cook something new every time… And thanks for this great recipe..

  2. Where from you got this recipe? I mean which Country?
    I think it’s an Asian country recipe… I have eats many South Asian countries foods.
    And its looking like one of them…

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