This Aloo Tikki Burger is a classic Indian vegetarian burger made easily at home in 25 minutes. Golden crisp potato and peas patties are layered on a toasted bun and topped with cilantro chutney, ketchup, cheese, onion, and tomato.
Serve with more chutney and a side of sweet potato fries, or healthier zucchini fries.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
This Tikki Burger recipe is the ultimate veggie burger that can easily be kept vegan by skipping or switching the cheese.
It starts with the classic Indian patty called aloo tikki. These Indian-spiced potato patties are layered on butter-toasted whole wheat buns, slathered with ketchup and cilantro chutney, then topped with classic burger toppings.
Enjoy this vegetarian burger on weeknights, or add an Indian flair to your game day menu.
Ingredients - Notes & Substitutions
This aloo tikki burger recipe is so simple and quick to make. Here's what you'll need to make this recipe: (not shown in the picture below are burger buns and condiments)
Potatoes: I use Gold Potatoes for this recipe. You will need 3-4 of them for this recipe depending on the size.
Green Peas: you can use thawed frozen green peas or fresh green peas. Steam them first so they cook evenly.
Onion: white or red onion will work. Be sure to chop it into small pieces before adding it to the patty mixture.
Grated Ginger: I highly recommend grating fresh ginger for the best flavor
Serrano Chili: finely dice the chili so it incorporates well into the patties. For mild heat, remove the seeds and membrane, or skip it.
Chopped Cilantro: use freshly chopped cilantro for the best flavor.
Spices: We need Himalayan salt, dry mango powder, chaat masala, coriander powder, cumin powder, red chili powder/cayenne pepper.
Cornstarch: helps to absorb moisture for a crispier texture. Rice flour will work as well.
Oil: I use avocado or vegetable oil for frying, but any clear oil will work.
Burger Buns: I use whole grain burger buns for extra fiber but feel free to use your favorite kind.
For Serving: serve your aloo tikki burgers topped with cilantro chutney, ketchup or tamarind chutney, tomato, onion, pepper jack cheese slices (or any cheese), and an extra sprinkle of chaat masala. Add lettuce if you like.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Aloo Tikki Burger
Our aloo tikki patties take just 25 minutes to come together. After that, all that's left is to assemble your burgers!
Step 1: Make Aloo Tikki
Prep the potatoes: Boil the potatoes in the instant pot, or microwave them using the "potatoes" preset. Cool, then grate them to make 2 cups of grated potatoes.
Steam the peas: Steam the peas by adding ½ cup of water to a frying pan. Bring to a simmer, then add the peas, cover, and cook for 5 minutes. You can also steam them in the microwave by sprinkling them with water and microwaving in 30-second increments until thawed.
Combine: In a large mixing bowl, combine the grated potatoes, peas, onion, cilantro, ginger, and spices. Mix until fully combined, then stir in the cornstarch (or rice flour) and mix well.
Form the patties: Divide the potato mixture into 8 equal portions, lightly grease your hands, then form them into ½-inch thick round patties. Rub a teaspoon of cornstarch on your hands and lightly dust each patty. Wipe off any excess.
Fry: Heat the oil in a frying pan, then add in the tikkis. Cook on each side for 4 minutes or until golden-brown and crispy. Cool slightly.
Step 2: Assemble Burgers
Split the buns in half and apply butter to each half. Place them into a hot skillet to lightly toast.
Now spread chutney and ketchup on each side. To the bottom bun, add one of the potato patties. Top with onion, tomato, and cheese. Sprinkle with chaat masala, then add on the top burger and serve.
Serving Suggestions
I serve my aloo tikki on a toasted whole-grain bun layered with cilantro chutney and ketchup. I top the patty with sliced onion, tomato, a slice of pepper jack cheese, and an additional sprinkle of chaat masala for good measure.
If you want to melt the cheese before serving, layer it on the bun and broil for a minute or two until gooey.
Serve your aloo tikki burgers with a side of air fryer french fries, sweet potato fries, or potato chips!
How to Store
Once the burgers are assembled, they are best served right away. I don't recommend storing the whole burger as it will get really soggy.
However, leftover potato patties will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw overnight in the fridge, then warm on the stove with a drizzle of oil to re-crisp.
Recipe Tips & Notes
- Boiling the potatoes: Cook the potatoes just until they are fork-tender and no more. Over-cooked potatoes have too much moisture and the patties won't hold their shape.
- Potato temperature: Cool the potatoes after cooking so they have time to dry up slightly. The dryer potatoes create a crispier texture.
- Grease your hands. Lightly greasing your hands in oil before handling the potato mixture makes it so much easier to work with.
- Make the patties ½-inch thick. This is the perfect thickness for them to cook all the way through and get crispy but not burnt.
- Heat the oil first. The oil needs to be hot before you add in the potato patties so they can start crisping up right away. If it's cold, you'll end up with mushy potato patties. You can check the temperature of the oil by adding a very small amount of the potato mixture to the pan. If it starts sizzling right away, it's ready to go.
- Customize your burger: Feel free to get creative with your burger. Use another bun, play around with burger toppings, try other sauces, you name it.
Frequently Asked Questions
Aloo tikki is made up of boiled and shredded potatoes, steamed and mashed peas, herbs, and a flavorful blend of seasonings. It's super simple and incredibly delicious.
While "healthy" is relative, I would consider this aloo tikki burger to be pretty darn healthy. The patties are made with potatoes, veggies, herbs, and seasonings. The least healthy aspect of this recipe is frying. If you would prefer to use less oil and make these in the air fryer, check out my aloo tikki recipe for instructions.
A McAloo Tikki Burger is a plant-based sandwich option at the popular food chain. While I'm sure McDonald's version is delicious, I can bet that a homemade aloo tikki burger is better. 😉
More Burger Recipes to Try
📖 Recipe
Aloo Tikki Burger
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
- Frypan
Ingredients
Aloo Tikki Base (Makes 8 Medium-sized Tikkis)
- 3-4 boiled gold potatoes 2 cups grated potato
- ½ cup green peas
- ½ cup chopped onion 1 small white or red onion
- 1 teaspoon grated ginger
- 1 serrano chili finely chopped (remove seeds for mild heat)
- 2 tablespoons chopped cilantro leaves
Spices
- 1 teaspoon Himalayan salt or ¾ teaspoon regular salt
- ½ teaspoon dry mango powder
- ½ teaspoon chaat masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder or cayenne adjust to taste
- 2 tablespoons cornstarch + 1 tablespoon for coating or rice flour
- ½ cup avocado oil for frying or any clear oil
For Burgers:
- 8 tablespoons Cilantro chutney (about ½ cup)
- 8 tablespoons ketchup or tamarind chutney (about ½ cup)
- 8 Whole grain Burger Buns or your favorite kind
- 8 slices tomato
- 8 slices onion (white or red)
- 8 pepperjack cheese slices or your favorite kind
- lettuce (optional)
Instructions
Prepare Aloo Tikki
- Prepare Potatoes: Start by boiling the potatoes in the microwave using the 'potatoes' preset, or steam them in the Instant Pot. Cool and grate them to make roughly 2 cups of grated potatoes.
- Steam Peas: If frozen, thaw the peas overnight in the fridge, or in the microwave. To steam the peas, add ½ cup water to a frypan and bring it to a simmer. Add peas, cover, and cook for 5 minutes, or until the peas are steamed. Alternatively, sprinkle some water over them and microwave in 30-second increments, until thawed.
- Patty Mixtute: In a large mixing bowl, add grated potatoes, smashed peas, chopped onion, cilantro, grated ginger,, and all the spices. Mix well.
- Add cornstarch: Now add 2 tablespoons cornstarch (or rice flour) and mix well until fully incorporated.
- Form Patties: Divide the mixture into 8 portions. Apply a little oil on your palms and shape each portion into a round patty that's ½-inch thick. Repeat this process to form all the tikkis.
- Coat Patties: Add the reserved cornstarch to a small plate or bowl. Dip each patty into cornstrach to lightly coat the exterior. Pat it well to shake off any excess cornstarch. Repeat for all patties and keep them aside.
- Shallow Fry: Add oil to a large skillet and heat it on medium-high heat. Check the temperature of the oil by dropping a small crumb. If it sizzles and floats on top, the oil is ready. Discard the crumb and carefully add the tikkis without overcrowding the pan.
- Cook till Golden Brown: Cook till the base of the aloo tikki turns golden brown, takes about 4 minutes. Carefully flip the patties and cook on this side until golden brown. Flip them again if needed to brown them evenly.
- Cool and serve: Remove fried aloo tikkis on a kitchen towel-lined plate.
Assemble Burgers
- Split the buns, spread butter on each half, and place them in a hot skillet for 30 seconds. Remove promptly to prevent overtoasting. Spread chutney and ketchup on each side. Spread more or less based on your taste.
- Place the aloo tikki on the base of the bun. Top that with an onion ring followed by a tomato slice, then a cheese slice. Sprinkle a little chaat masala on top. Top the burger with the bun cap and enjoy your aloo tikki burger with additional ketchup and chutney on the side.
Notes
- Boiling the potatoes: Cook the potatoes just until they are fork-tender and no more. Over-cooked potatoes have too much moisture and the patties won't hold their shape.
- Potato temperature: Cool the potatoes after cooking so they have time to dry up slightly. The dryer potatoes create a crispier texture.
- Grease your hands. Lightly greasing your hands in oil before handling the potato mixture makes it so much easier to work with.
- Make the patties ½-inch thick. This is the perfect thickness for them to cook all the way through and get crispy but not burnt.
- Heat the oil first. The oil needs to be hot before you add in the potato patties so they can start crisping up right away. If it's cold, you'll end up with mushy potato patties. You can check the temperature of the oil by adding a very small amount of the potato mixture to the pan. If it starts sizzling right away, it's ready to go.
- Customize your burger: Feel free to get creative with your burger. Use another bun, play around with burger toppings, try other sauces, you name it.
Kavita C says
My family absolutely loved this Tikki Burger. Taste was just like the local chaat wala near my parent's house.
Aneesha Gupta says
That's the best compliment Kavita! I'm so glad you enjoyed it!