Aloo tikki burger recipe where crisp golden potato patties are sandwiched in burger buns and then topped with fresh raw veggies and spiced with chutneys. Good to look at and good to eat too.
Boil the potatoes in a stovetop pressure cooker or steamer or Instant Pot till they become soft and are completely cooked.
Peel and mash them when they are warm. Let the potatoes cool at room temperature.
When the potatoes are cooled, add all the ground spice powders and salt and mix well.
Add the rice flour or cornstarch and again mix well.
Shape into round patties and pan fry the tikkis till they are crisp and golden from both sides.
Making aloo tikki burger
Slice the burger buns horizontally into two equal halves. Pan fry in a bit of oil or butter till lightly crisp. Don't toast them.
Apply the green chutney or both the green chutney and sweet tamarind chutney on the bun halves. You can even spread some butter first before applying the chutney.
Place the aloo tikki on one halve of the bun.
Top with the sliced vegetables and lettuce. Sprinkle some chaat masala on the veggies.
Cover with the other halve of the bun. Insert a toothpick on the burger.
Make all the burgers this way.
Serve Aloo Tikki Burger immediately accompanied with french fries, coriander chutney or tomato ketchup.
Notes
Pan fry the potato patties on a medium-low to medium heat, so that they are evenly golden and crisp and well-cooked. If the patties remain undercooked, the raw taste of rice flour or corn starch will be felt.
You can pan-fry the patties in ghee if you prefer.
Adjust the seasonings according to your taste preferences. You can also add herbs like coriander leaves or mint leaves to the patties.
Instead of coriander chutney, you could also spread eggless mayonnaise (plain or flavored) on the buns.