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Aloo Tikki Burger

Aloo Tikki Burger Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 large (500g) starchy potatoes, boiled and peeled
  • 2 tbsp chickpea flour (besan) or plain breadcrumbs, plus extra for coating
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp Kashmiri red chili powder (or ¼ tsp cayenne)
  • ¾ tsp salt
  • 2 tbsp neutral oil
  • 1 cup packed fresh coriander leaves and tender stems
  • ½ cup fresh mint leaves
  • 1 small green chili, roughly chopped
  • 1 tbsp lemon juice
  • 2 to 3 tbsp water
  • ¼ cup tamarind chutney
  • 4 soft burger buns
  • ¼ small red onion, thinly sliced
  • 1 small tomato, sliced
  • A few lettuce leaves (optional)

Method
 

  1. Blend coriander, mint, green chili, lemon juice, salt, and 2 tbsp water until smooth and pourable. Set the green chutney aside.
  2. Boil the potatoes in salted water for 12-15 minutes until tender. Drain, let cool slightly, peel, and mash while warm. Stir in cumin, coriander, garam masala, chili powder, salt, and 2 tbsp chickpea flour or breadcrumbs until the mixture holds together.
  3. Divide into 4 portions, shape into patties about 1.5 cm thick, and press lightly into extra flour or breadcrumbs to coat.
  4. Heat oil in a nonstick skillet over medium heat. Fry patties for 4-5 minutes on the first side, then 3-4 minutes on the second side, until deep golden and crisp.
  5. Toast the buns, spread green chutney on the bottom, add the hot patty, drizzle with tamarind chutney, and top with onion, tomato, and lettuce. Serve immediately.

Notes

The green chutney can be made up to 2 days ahead and kept in the fridge. If the potato mixture feels sticky or hard to shape, chill it for 10 minutes before forming the patties.