Aloo Tikki Burger
A delicious alternative to traditional burgers, providing a satisfying crunch with a nutrient-packed punch. Ideal for a hearty meal with a blend of flavors that cater to both taste and health-conscious choices.

1 Piece
For 5 people
Difficulty
Average
Taste
Spicy
Health Benefits
Nutrient-Rich: Packed with essential vitamins and minerals from the potatoes and spices.
High in Protein: Provides a good amount of protein, especially when paired with cheese.
Digestive Health: Contains spices like ginger and coriander that aid in digestion.
Customizable: Can be made with or without cheese and adjusted to taste preferences.
Energy Boosting: Provides a satisfying meal that fuels your body with carbohydrates and fats.
350 kcal
in 157g
Protein:
10g
Fats:
20g
Carbs:
35g
Cholesterol:
35mg
Sodium, Na:
400mg
Potassium, K:
700mg
Looking for a delicious vegetarian burger that’s both satisfying and full of flavor? Try this Aloo Tikki Burger, featuring crispy aloo tikkis made with spiced potatoes and a creamy, tangy mayo. Perfect for a hearty lunch or dinner, this burger combines rich flavors with a delightful crunch. Serve it with crispy fries and a refreshing drink for a complete meal.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
5
0.13 cup Mayonnaise
2 tbsp Ketchup
2 tbsp Red chili sauce
1 tablespoon Butter
1 teaspoon Oil
1 tablespoon Ginger
5 pieces Green Chilies
quarter cup Green peas
quarter teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Red chili powder
1 teaspoon Jeera powder
1 teaspoon Aamchur powder
1 teaspoon Garam masala
quarter teaspoon Black pepper powder
5 pieces Potatoes
Salt as per taste
half cup Poha
2 tsp Fresh coriander
1 teaspoon Lemon juice
half cup Refined flour
half cup Corn starch
Black Pepper Powder as per taste
Water as per needed
Tips
Use refrigerated boiled potatoes for a firmer texture.
Make and freeze the aloo tikkis ahead of time for quick preparation.
Soak onion slices in cold water to keep them crispy for the burger.
Directions
In a bowl, mix mayonnaise, ketchup, and red chilli sauce until well combined. Set aside.
Heat oil and butter in a pan over medium heat. Add green peas, green chillies, and chopped ginger. Sauté for 1-2 minutes.
Add the powdered spices and mix well. Sauté for a few seconds, then turn off the flame.
Grate the boiled potatoes directly into the pan (or add grated potatoes without switching off the flame). Add salt and mix well. Cook for 2-3 minutes on medium heat.
Tip: Use boiled potatoes that have been refrigerated for 1-2 hours.
Transfer the mixture to a bowl and let it cool to room temperature.
Wash the poha with water and let it rest for 4-5 minutes to soften. Add the softened poha, chopped coriander leaves, and lemon juice to the potato mixture. Mix thoroughly.
Shape the mixture into a large sausage, slightly smaller than the burger buns, and wrap it in cling wrap. Freeze for 2-3 hours.
Slice the frozen mixture into 1 cm thick discs.
For the slurry, mix refined flour, corn starch, salt, and pepper in a bowl. Add water to create a semi-thick slurry.
Coat each aloo tikki first in refined flour, then dip in the slurry, and finally coat with seasoned bread crumbs.
Tip: You can freeze the coated tikkis for up to 15 days. Thaw before frying.
Heat oil for deep frying over medium-high heat. Fry the tikkis until golden brown and crisp. Alternatively, air fry or bake at 200°C for 7-8 minutes on each side.
Butter and toast the burger buns lightly on the inside.
Spread creamy tangy mayo on the top bun.
Place the aloo tikki on the bottom bun. Add a slice of cheese (if using), followed by tomato and onion slices. Close with the top bun.
Serve with crispy French fries and a refreshing drink.
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