Start by making the raita and curry sauce. For the raita simply mix all the ingredients in a bowl, taste and adjust the seasoning.
To make the curry sauce get a pan over a medium-high heat, add some oil and then the cumin, coriander and fenugreek seeds. Toast these for about 30 seconds taking care not to let them burn.
Add the onions with some salt and cook for 5 minutes before adding the garlic, ginger and chilli's. Cook for another minute before adding in the ground spices and chopped tomatoes. Stir to combine and simmer for 15 minutes.
Transfer the mixture to a blender and blend until smooth. Put make into your pan over a low heat, and mix in water until you have the desired consistency. Transfer to a container and allow to cool.
To make the bhaji's cut the onions in half and then into slices and add them to a mixing bowl. Grate the carrots in, finely chop the chilli and coriander before adding them to the mixing bowl as well.
Add the spices and stir everything so it is all evenly coated. Next add in the gram flour and water, then stir everything together. Take a handful of the mixture and shape it into a bhaji. These do not want to be too thick, and try to shape with into a circular shape. Repeat until you have run out of mixture.
Deep-dry these at 180C for 5 - 8 minutes. They are ready when they float to the top of the oil and are golden. Once cooked, transfer to a plate lined with kitchen towel to remove the excess oil and sprinkle over some salt.
To build the burger, take a toasted bun. To the bottom add some spinach, then tomato, then 2 bhaji's one on top of the other, with a slice of vegan cheese in between the two. Then top with fresh coriander, the raita, curry sauce and then the top bun.
Serve with chips and salad!
