Name: Aloo Tikki Burger (Vada Pav Style)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Burger Buns, sliced in half; 3 Potato, boiled, cooled, and mashed; 2 tbsp Green Peas, boiled and lightly crushed; 2 tbsp Rice Flour, for binding the tikki; 1 tsp Ginger-Garlic Paste; 1 Green Chili Pepper, finely chopped; ½ tsp Garam Masala; ½ tsp Red Chilli Powder; 1 tsp Chaat Masala; ½ tsp Salt, to taste; ½ cup Breadcrumbs, for coating the tikki; 2 tbsp Corn Flour, mixed with water for slurry; 2 tbsp Mayonnaise, eggless, mixed with a dash of ketchup for 'burger sauce'; 2 Tomato, thin rounds; 2 Onion, thin rounds; 4 tbsp Cooking Oil, for shallow frying; 1 tbsp Butter, for toasting buns

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Prepare the Tikki: In a bowl, mix the mashed cold potatoes, crushed peas, ginger-garlic paste, green chilli, garam masala, red chilli powder, chaat masala, salt, and rice flour.
Knead lightly to form a dough. Divide into equal portions matching the number of buns and shape them into thick, round patties exactly the size of your burger buns.
Dip each potato patty into the thin cornflour slurry, then immediately coat it heavily with dry breadcrumbs. Press the crumbs in so they stick.
Heat the shallow-frying oil in a flat pan. Shallow fry the breaded tikkis on medium heat for 4-5 minutes per side until they develop a thick, dark, incredibly crispy crust.
4–5 min
Toast the Buns: Heat a tawa, apply butter, and lightly toast the cut sides of the burger buns until golden.
Assemble the Burger: Spread a generous dollop of the mayo-ketchup 'burger sauce' on the bottom bun.
Place the piping hot, crispy Aloo Tikki on top of the sauce.
Layer with thin slices of raw onion and tomato. Sprinkle a tiny pinch of chaat masala over the veggies.
Spread a little more sauce on the top bun and place it over the veggies to close the burger.
Serve immediately.

How to tell it's done

A soft, buttery bun yielding to the loud, shattering crunch of a deeply fried potato patty, cooled instantly by fresh veggies and creamy sauce.

Getting it right

Tip

The potatoes MUST be cold before making the tikki. Warm potatoes will absorb too much oil and fall apart in the pan. The double coating (slurry + breadcrumbs) gives it the signature fast-food crunch.

What to serve it with

A lunchbox favourite with children. Serve with salted french fries and a cold glass of mango lassi.

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