This Aloo Tikki Burger is a classic Indian vegetarian burger made in 25 minutes. Golden potato and pea patties are layered on a bun and topped with chutney, ketchup, cheese, onion, and tomato.
¼teaspoonred chili powder or cayenneadjust to taste
2tablespoonscornstarch + 1 tablespoon for coatingor rice flour
½cupavocado oil for fryingor any clear oil
For Burgers:
8tablespoonsCilantro chutney(about ½ cup)
8tablespoonsketchup or tamarind chutney(about ½ cup)
8Whole grain Burger Bunsor your favorite kind
8slicestomato
8slicesonion (white or red)
8pepperjack cheese slicesor 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.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.