Aloo Tikki Burger | Vegan Aloo Tikki Burger is a popular burger in India introduced by a leading fast-food chain to suit Indian taste buds. This burger is loved by everyone for the crunchy patty that is mildly spicy and the dressing in the burger is absolutely lip-smackingly yum!!  🙂 

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Aloo Tikki Burger | Vegan Aloo Tikki Burger is one of our personal favorites, so I made then entire burger from scratch except for the vegan mayonnaise used for that killer burger sauce!! It turned out absolutely delicious and something that we are going to be making at home often! 🙂 The Burger Buns are homemade too, I had shared the recipe for my no-fail tangzhong burger buns just a few days ago.

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Aloo Tikki Burger | Vegan Aloo Tikki Burger has these patties that are vegan. They are made much like the classic Indian tikkis but contain some green peas. No other veggies go into this patty. We do add some spices that ensure the burger is spicy but just a tad bit! The overall flavor is never overpowering. These tikkis/ patties are rolled in some breadcrumbs and then fried to make them super crispy and crunchy. However, you can shallow fry them or even bake them. But the original patties from McDonald’s are deep-fried for that perfect texture. 🙂 If you want to make the patties ahead of time as a part of a meal-prep, just shape them and wrap them in some cling-wrap and freeze them. They stay fresh that way for up to 2 weeks. All you need to do is thaw each patty and fry/ bake them and proceed with making the burgers! I had shared a recipe for Vegan Beetroot Patties too a while ago, that too can be used for making yummy burgers!!

Aloo Tikki Burger | Vegan Aloo Tikki Burger

The burger sauce is the key ingredient too to ensure the burger tastes absolutely mouthwatering!! And this burger was so, so good! We nailed it! The burger sauce can be used as a dipping sauce for fries too or for any sandwich as well! Aloo Tikki Burger | Vegan Aloo Tikki Burger is so tempting mainly because we add this delicious burger sauce! It is so easy to make this 2 ingredient sauce. Just a minute and you have the most delicious McDonald’s style burger sauce. This sauce can be stored for 2-3 days in the refrigerator.

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Hers’s a close up of how luscious the burger sauce is, it is just perfect!! The color too is sam eas that of the McDonald’s sauce. Aloo Tikki Burger | Vegan Aloo Tikki Burger always has a generous slathering of this sauce.

This burger is assembled with some lettuce leaves, tomato slices, and onion slices too apart from the sauce. This burger is the best combination of textures and flavors, you have to try it to know just how easy it is to make it home!! 🙂

Let us start with Aloo Tikki Burger | Vegan Aloo Tikki Burger now, it is very easy and needs a very little prepping!

For the Spice Blend to be added to the Patty

Blend together all the ingredients mentioned above for the spice mix. Keep this mix in a dry glass bottle, it can be stored for up to 2-3 weeks. For this recipe, we will use just a small quantity from this batch.

For the Patty

Boil the potatoes, chill them for an hour. Then peel them, and grate them. They are ready to use now.

Wash and set aside the poha (beaten rice flakes) in a small bowl. Let it absorb all the water.

In a large pan, add olive oil. Let the oil heat through, then add the grated potatoes, boiled green peas. Also the soaked poha (beaten rice flakes). Mash them together just enough that the green peas are just a little smashed but not entirely mixed.

Season with salt. Add the spice blend to the mix at this stage. Mix well. Turn off the heat. Let the mix cool down for a few minutes.

Aloo Tikki Burger | Vegan Aloo Tikki Burger Aloo Tikki Burger | Vegan Aloo Tikki Burger

Next, shape the mixture into 3-4 burger patties. I made 3 3 inch patties with the mixture. Cover them with some cling wrap and refrigerate for 1-2 hours before frying. You can even store these patties wrapped in cling wrap for up to a week and freeze it for up to 2 weeks. (I refrigerated them for 45 minutes).

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Dry coat for the Patties

Mix together the cornflour and baking powder. Set it aside.

Wet coat for the Patties

Mix together all the ingredients listed for the wet coat. Do not make it too watery. Keep it smooth and semi-thick. Set it aside.

We will take the bread crumbs separately on a plate as well for the final coat.

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Coat and Fry the Patties

Coat each patty with dry cornflour mix, dip it in the wet mixture and then roll it in the breadcrumbs. Set each patty on the plate. Refrigerate them for 15 minutes.

Heat oil in a heavy bottom pan to deep fry the patties. You can shallow fry them too. The choice is yours. (I use Rice Bran Oil for cooking hence you can see a lot of froth in the oil as soon as the patty is dropped in the oil, the froth settles a bit after about 2 minutes). Since my patties were fairly large, I fried one at a time. Each patty took about 2 minutes on each side for the perfect deep golden color and crispy texture on the outside.

Aloo Tikki Burger | Vegan Aloo Tikki Burger

For the Burger Sauce

Mix together the ingredients mentioned in the list. Keep refrigerated until further use.

To Assemble the Burgers

Slice the burger buns in half horizontally, toast them for just 10-15 seconds on a hot griddle.

Place 1-2 lettuce leaves on the bottom half of the bun, top it with a slice of onion, and a slice of tomato.

Apply the burger sauce generously on the tomato. Place the patty on the sauce. You can apply some more sauce on the patty. Cover it the top of the bun. Serve immediately with french fries and some ketchup!!

Aloo Tikki Burger | Vegan Aloo Tikki Burger

Aloo Tikki Burger | Vegan Aloo Tikki Burger
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Aloo Tikki Burger | Vegan Aloo Tikki Burger

Aloo Tikki Burger | Vegan Aloo Tikki Burger is loved by everyone for the crunchy patty that is mildly spicy and has so many lovely textures in every bite!! The Vegan Burger Sauce used is to die for, you can use it for any other wrap/ sandwich or just as a dip too!! 

Course Breakfast, Main Course, Snack
Cuisine American, Indian American
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 3 burgers
Author Shreya Ashish Tiwari

Ingredients

For the Spice Blend

  • 1 tsp coriander powder
  • 3/4 tsp red chili powder
  • 2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp garlic powder
  • 1/2 tsp black pepper powder
  • 1/8 tsp crushed, dry oregano optional

For the Patty

  • 3 large potatoes
  • 2.5 tbsp poha beaten rice flakes
  • 3 tbsp fresh/ frozen green peas thaw the peas if using frozen
  • 2 tsp olive oil
  • 1/2 tsp salt

Dry Coat

  • 4 tbsp cornflour
  • 1/4 tsp baking powder
  • a pinch of salt

Wet Coat

  • 4 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 2 tbsp maize flour makke ka atta
  • 2 tsp oil
  • a pinch of salt
  • 1/2 cup ice cold water you can add or reduce the quantity of water depending on the consistency of the batter

For the Burger Sauce

  • 2 tbsp tomato ketchup
  • 5 tbsp vegan mayonnaise or use regular mayonnaise
  • a pinch of deghi mirch for colour smoked paprika

For Assembling

  • slices of tomato, onions
  • some lettuce leaves
  • burger buns recipe in blog archives
  • french fries, ketchup, etc suggested sides

Instructions

For the Spice Blend to be added to the Patty -

  1. Blend together all the ingredients mentioned above for the spice mix. Keep this mix in a dry glass bottle, it can be stored for up to 2-3 weeks. For this recipe, we will use just a small quantity from this batch.

For the Patty -

  1. Boil the potatoes, chill them for an hour. Then peel them, and grate them. They are ready to use now.

  2. Wash and set aside the poha (beaten rice flakes) in a small bowl. Let it absorb all the water.

  3. In a large pan, add olive oil. Let the oil heat through, then add the grated potatoes, boiled green peas. Also the soaked poha (beaten rice flakes). Mash them together just enough that the green peas are just a little smashed but not entirely mixed.

  4. Season with salt. Add the spice blend to the mix at this stage. Mix well. Turn off the heat. Let the mix cool down for a few minutes.

  5. Next, shape the mixture into 3-4 burger patties. I made 3 3 inch patties with the mixture. Cover them with some cling wrap and refrigerate for 1-2 hours before frying. You can even store these patties wrapped in cling wrap for up to a week and freeze it for up to 2 weeks. (I refrigerated them for 45 minutes).

Dry coat for the Patties -

  1. Mix together the cornflour and baking powder. Set it aside.

Wet coat for the Patties -

  1. Mix together all the ingredients listed for the wet coat. Do not make it too watery. Keep it smooth and semi-thick. Set it aside.

We will take the bread crumbs separately on a plate as well for the final coat.

Coat and Fry the Patties -

  1. Coat each patty with dry cornflour mix, dip it in the wet mixture and then roll it in the breadcrumbs. Set each patty on the plate. Refrigerate them for 15 minutes.

  2. Heat oil in a heavy bottom pan to deep fry the patties. You can shallow fry them too. The choice is yours. (I use Rice Bran Oil for cooking hence you can see a lot of froth in the oil as soon as the patty is dropped in the oil, the froth settles a bit after about 2 minutes). Since my patties were fairly large, I fried one at a time. Each patty took about 2 minutes on each side for the perfect deep golden color and crispy texture on the outside.

For the Burger Sauce -

  1. Mix together the ingredients mentioned in the list. Keep refrigerated until further use.

To Assemble the Burgers -

  1. Slice the burger buns in half horizontally, toast them for just 10-15 seconds on a hot griddle.

  2. Place 1-2 lettuce leaves on the bottom half of the bun, top it with a slice of onion, and a slice of tomato.

  3. Apply the burger sauce generously on the tomato. Place the patty on the sauce. You can apply some more sauce on the patty. Cover it the top of the bun. Serve immediately with french fries and some ketchup!!

Love,
Shreya

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