To make the bhaji mixture, add the onion, parsnip, turmeric, chillies, coriander (cilantro), chickpea flour, and salt to a mixing bowl with 3–4 tablespoons of water and mix well using your hands. When the mixture is sticky and comes together, it is ready.
Step 2
Half-fill a saucepan with the oil and place over a medium heat. Alternatively, use a deep-fat fr yer set to around 180C (350F). If using a saucepan, to test if the oil is hot enough, place a wooden spoon directly into the oil. If bubbles form around the wood, then your oil is hot enough.
Step 3
Pick up around 2 tablespoons of the bhaji mixture and carefully lower it into the oil to deep-fry for around 2–3 minutes. You should get about 8 bhajis from this mixture. You can fry 3 or 4 of the bhajis at a time. Do not add too many as it will overcrowd the pan, lowering the temperature of the oil and raising the level.
Step 4
Once the bhajis are golden and crispy, remove them from the oil using a spider or a slotted spoon and place them onto a plate lined with kitchen paper. Season with a touch of sea salt to k eep them crisp.
Step 5
While the bhajis are frying, mix together the dip ingredients in a small bowl. Once you’ve used up all the bhaji mixture, set the bhajis aside until you’re ready to serve.
Step 6
Before serving, toss your salad ingredients together.
Step 7
To serve, build your burgers, making sure to add lots of mango chutney, yogurt dip, salad and, of course, the beautiful bhajis – 2 per person.