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1
In a large skillet over medium heat, fry the onions, green chillies, and ginger garlic paste in the 2 tbsp of oil.
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2
Add cumin, coriander and chili powders and continue to saute until spices have been absorbed by the oil.
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3
Mix in the shredded cauliflower and carrots into the mixture and allow to sweat for a few minutes before seasoning well with salt and pepper.
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4
When cauliflower begins to look slightly transparent add the curry powder and saute until fully incorporated. Cook the mixture until fork tender but not mushy. Place in a large mixing bowl to cool.
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5
Add the chopped cilantro, breadcrumbs, and egg and mix well. The mixture should not appear too wet, and you should be able to form rough balls.
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6
Divide mixture into 8 to 10 balls based on the size of the buns your using and form in patties.
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7
In a large skillet on medium-high heat pour enough oil to cover the bottom of the pan by 1/4 inch.
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8
In batches, gently place the patties around the pan giving enough room to flip over. Sear the bottom of each patty until completely brown before flipping over and repeating on the other side. The patties should be crisp, hinging on the side of burnt, on the top and bottom. Sear sides as well for extra texture if desired. Remove from pan and blot off excess oil before placing on toasted buns.
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9
In a food processor or blender, puree the ginger, garlic, lime juice and zest, cumin seeds, and asafetida.
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10
Add the cilantro and blend on low while drizzling in the canola oil. Add water if needed to bring it to a consistency of a thin paste.
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11
Season with salt and pepper. Store in an airtight container in the fridge for future use
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12
Take 4 tablespoons of the fresh chutney and mix with 3 tablespoons of mayonnaise. Spread over the top of all the toasted buns.
