Aloo Tikki Burgers
Aloo tikki burgers, made from spiced potato patties coated in crunchy breadcrumbs, are a fun fusion take on a classic street food.
Ingredients
For the Aloo Tikki
- 2 potatoes* white
- 40 g thick poha flattened rice
- 1 teaspoon oil neutral
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅛ teaspoon amchoor powder dried mango powder
- fresh mint few leaves
- fresh coriander cilantro in the U.S., small handful
- black salt or sea salt to taste
For the Coating and Frying
- 2 tablespoons plain flour all-purpose flour in the U.S.
- 2 tablespoons cornflour cornstarch in the U.S.
- ¼ teaspoon black pepper ground
- sea salt to taste
- 3 tablespoons water to bind
- 20 g panko breadcrumbs
- 1 litre oil neutral, for frying
For the Burger Sauce
- 2 tablespoons vegan mayonnaise
- 1 teaspoon ketchup
- 1 teaspoon masala chilli sauce I use Maggi
For the Burger and Fillings
- 2 burger buns vegan brioche
- salad leaves to taste
- 1 large tomato sliced
- ½ red onion sliced
Instructions
Make the Aloo Tikki Patties
- Add 2 potatoes* and plenty of cold water to a large pot. Bring to a boil over medium heat and cook until the potatoes are knife-tender. Once cooked, drain the potatoes, wait for them to cool, then carefully peel the skins. Once peeled, grate (or mash/rice) the potatoes.
- While the potatoes cook, soak 40 g thick poha. Add thick poha to a small bowl, along with hot water. Soak for around 5 minutes or until the poha has swollen and softened. Drain and set aside.
- Heat 1 teaspoon oil over medium heat in a large frying pan. Once hot, add 1 teaspoon ginger garlic paste plus ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, and ⅛ teaspoon amchoor powder (dried mango). Saute for a few seconds until aromatic.
- Add the grated potatoes to the pan and turn off the heat. Next, add fresh mint, fresh coriander, soaked poha, and black salt or sea salt (to taste). Mix well.
- Once the mixture cools, use your hands to shape them into 2 patties**.
- Mix 2 tablespoons plain flour (AP), 2 tablespoons cornflour (cornstarch), ¼ teaspoon black pepper, and sea salt (to taste) in a large bowl. Gradually add 3 tablespoons water to make a thick batter.
- Tip 20 g panko breadcrumbs into a tray or plate.
- Carefully dip the aloo tikki patty into the batter, coating entirely. Then, transfer the patty to the breadcrumbs, again coating entirely. Repeat this process with the second patty.
Cook the Aloo Tikki Patties
- Pour 1 litre oil into a deep kadai or deep fat fryer. Heat the oil to around 140℃ (284℉). Once the oil is hot, carefully drop the aloo tikki and fry until golden brown***.
Make the Burger Sauce
- In a small bowl, whisk together 2 tablespoons vegan mayonnaise, 1 teaspoon ketchup, and 1 teaspoon masala chilli sauce.
Assemble the Aloo Tikki Burger
- Optionally, toast 2 burger buns until warmed. Spread both sides of the bun with our burger sauce, then layer on salad leaves, 1 large tomato (sliced), ½ red onion (sliced), and the aloo tikki patties.
Notes
* The variety of potatoes matters massively! In the U.K., opt for Maris Piper of King Edwards. In the U.S., choose Yukon Golds or Russets. Everywhere else, buy potatoes marketed for mashing. In this recipe, 2 potatoes = 260g.
** While I've used this recipe to make two large patties, you can easily split the mixture into four slightly thinner aloo tikki.
*** Alternatively, you can shallow-fry, air-fry, or bake the aloo tikki patties.
Nutrition
Serving: 1gCalories: 4599kcalCarbohydrates: 87gProtein: 12gFat: 475gSaturated Fat: 47gPolyunsaturated Fat: 19gMonounsaturated Fat: 388gSodium: 838mgPotassium: 1198mgFiber: 8gSugar: 9gVitamin A: 684IUVitamin C: 53mgCalcium: 129mgIron: 5mg
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