Directions

1. Step 1

   Add the onion with a pinch of salt to a large bowl. Add the boiled potato and cauliflower, and season with cumin seeds, coriander powder and garam masala. Use your hands to mix, distributing the spices through all of the vegetables. Set aside for a few minutes while you prepare the chutney.

2. Step 2

   Place all the chutney ingredients, except for the coconut yoghurt, into a blender and blend until smooth, adding a little splash of water if needed to loosen to a pouring consistency. Add the coconut yoghurt and blend to combine.

3. Step 3

   Returning to your veg mixture, fold the chickpea flour through it; if it’s a little dry, add a splash of water. You want to turn this into a batter-like consistency so that handfuls of it will keep shape when smushed into a ball.

4. Step 4

   Take a big tablespoon amount of mixture, and place it onto a generously oiled pan that has been heated to high heat, or in a deep fryer that’s heated to 180°C. Flip as needed, cooking until crisp — about 3 minutes each side or 5 minutes deep frying. Place on a wire rack or paper towel to drain and cool.

5. Step 5

   Steam your buns if you can, or gently warm in the oven or microwave. Cut the buns from the top, add in a couple pieces of bhaji (broken up if you need to!), then add dollops of your herbed chutney, and some onion jam. Sprinkle over some sev for a bit of fun crunchy texture, and dig in.