Method

• 1.
  Peel and finely slice the onions and garlic, and place in a large mixing bowl. Deseed, finely chop and add the chilli, then coarsely grate in the pumpkin (there’s no need to peel it). Crumble in the paneer.

• 2.
  Sprinkle over the flour, ground spices and a pinch of sea salt and black pepper.
• 3.
  Squeeze in the juice of 1 lime and add 100ml of water, then mix well until everything comes together.
• 4.
  Pick and reserve a few coriander leaves, then place the rest of the bunch into a blender (stalks and all). Spoon in the yoghurt, squeeze in the juice of 1 lime and add a pinch of salt and pepper. Blitz until smooth.
• 5.
  Trim and finely shred the lettuce and halve the burger buns.
• 6.
  Heat the oil in a large, sturdy pan over a medium-high heat to 180ºC on a thermometer or until a little of the mixture dropped into the oil immediately bubbles and starts to turn golden.
• 7.
  Carefully drop large golf ball-sized spoonfuls of the pumpkin mixture into the pan. Fry for 2-3 minutes on each side or until golden and crisp – you may need to work in batches. Remove with a slotted spoon and drain on kitchen paper.
• 8.
  Toast the buns in a low oven for a few minutes, or in a griddle pan over a high heat for a few seconds, or until bar-marked.
• 9.
  Spread each bun base with a little herb yoghurt, pile on some shredded lettuce, stack up a couple of crispy bhajis, drizzle over a little more yoghurt and finish with a dollop of mango chutney and a few coriander leaves.
• 10.
  Serve with the remaining lime cut into wedges for squeezing over, and some cold beers.