Aloo tikki burger is a popular Indian vegetarian burger with spicy potato patty, veggies, and condiments. McDonald's first introduced it in India, and it is popularly called the McAloo tikki burger.
My copycat McAloo burger gives you the flavor and taste you enjoy at McDonald's India.
Aloo tikki burger is a popular Indian street food and a fusion of traditional Indian flavors with a Western-style burger. It is popularly called the McAloo tikki burger as it was introduced in India by the fast food chain McDonald's to cater to the Indian vegetarian market.
What makes the aloo tikki burger stand out is the tandoori mayo. Aloo tikki burgers are a delicious and satisfying vegetarian option that is also relatively easy to make at home.
Why you will love this recipe?
- Indian-inspired flavors: The use of traditional Indian spices in the potato patty and tandoori mayo adds a unique flavor profile to the burger.
- Easy to make: Delicious aloo tikki burger is easy to prepare. With simple ingredients, they can be made at home without much hassle.
What is aloo tikki?
Crispy from the outside and fluffy inside, these Indian-style potato patties are packed with flavors and so easy to make. Aloo tikki is a popular Indian street food made with potatoes that are seasoned with spices and herbs, shaped, and pan-fried until crispy.
For the aloo tikki
Potatoes: Waxy or semi-waxy potatoes work best to make these patties. Avoid starchy potatoes.
Spices: I use garam masala, chaat masala, amchur, and chili powder.
Binding agent: I use cornstarch (corn flour) and breadcrumbs for binding.
See the recipe card for full information on ingredients and quantities.
For the burger
Burger buns: In this Indian style aloo tikki burger recipe, I have used brioche burger buns.
Tandoori mayo: You can use store-bought tandoori mayo or make it at home with this easy tandoori mayonnaise recipe.
Burger veggie: I am using lettuce, tomato, and onion.
Cheesy: Add a cheese slice on top of the aloo tikki while it's still hot, allowing it to melt and create a delicious cheesy layer.
Chutney burger: Instead of the tandoori mayo, spread cilantro mint chutney and sweet tamarind chutney on the burger bun for a tangy and refreshing flavor. You can also slather apple chutney to add a burst of flavor.
Loaded burger: Enhance the toppings by adding caramelized onions, sautéed mushrooms, and roasted bell peppers to the burger.
Vegan: Use vegan mayonnaise to make a vegan-friendly burger.
Make the aloo tikki
Step 1: Boil potatoes until they are just done, taking care not to overboil them. Drain the water immediately and let it cool down before peeling. Mash them using a potato masher (images 1 and 2).
Step 2: To this, add ginger, green chili, cilantro, mint leaves, garam masala, red chili powder, chaat masala, amchur, and salt. Mix well (images 3 and 4).
Step 3: Add the cornstarch and bread crumbs. Bring the mixture together to form a firm, non-sticky dough (images 5 and 6).
Step 4: Pinch a small portion of the mixture and make a ball. Gently flatten it with your palms, ensuring no cracks at the ends (image 7). Repeat with the rest of the mixture (image 8).
Step 5: Heat oil in a
Make the tandoori mayo
Step 6: Take mayonnaise, sour cream, ginger powder, garlic powder, chili powder, garam masala, ground cardamom, sugar, salt, lemon juice, and tomato ketchup in a small bowl. Mix well, making sure there are no lumps.
Assemble the aloo tikki burger
Step 7: Cut the burger bun and spread a little butter. Lightly toast it on a griddle. Spread around ½ tablespoon of tandoori mayo on the bottom half of the toasted bun (image 13).
Step 8: Place lettuce and tomato on top. Next, place the crispy aloo tikki on top of the tomato (images 14 and 15).
Step 9: Spread ½ tablespoon of mayo on the tikki. Top with onion slices. Cover the burger with the top half of the bun.
Use waxy or semi-waxy potatoes to make tikki. Avoid starchy potatoes as they will not hold the shape and may fall apart when frying. Red potatoes or Yukon gold works well for this recipe.
The potatoes should be just done and not mushy. Make sure they are fork-tender. Once the potatoes are done, drain the hot water immediately. If the cooked potatoes sit in water, they will turn very moist and will not bind together.
Cool the boiled potatoes completely before peeling and mashing them. Do not add breadcrumbs to hot potatoes, as this will make the mixture sticky.
Toast the burger buns slightly before assembling them. This adds flavor and makes the buns sturdy.
What to serve with aloo tikki burger
When serving a veg aloo tikki burger, you can complement it with various side dishes and accompaniments. Here are some ideas:
Fries and onion rings: Serve crispy and seasoned masala French fries, potato wedges, or sweet potato fries alongside the aloo burger for a classic combination. Golden onion rings make a tasty and crunchy side dish that pairs well with the flavors of the McAloo tikki burger.
Raita: This yogurt-based condiment, flavored with mint, cucumber, and spices, can provide a cool and creamy accompaniment that complements the Indian flavors of this potato burger.
If the tikki mixture has a lot of moisture or if you fry the tikki on low heat, it will turn oily. If the potato mixture is sticky, add more bread crumbs and mix well before shaping. Also, fry on medium heat to prevent the tikkis from absorbing too much oil.
You can use various types of buns to make aloo tikki burgers, including regular burger buns, whole wheat buns, multigrain buns, brioche buns, potato buns, or sesame seed buns.
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Aloo Tikki Burger (Potato Burger)
For the aloo tikki:
- 2 large potatoes waxy
- ¼ inch ginger grated
- 1 green chili or serrano pepper (finely chopped)
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- ¼ teaspoon chili powder or cayenne
- ½ teaspoon chaat masala
- ½ teaspoon amchur
- 2 tablespoon cilantro (finely chopped)
- 2 tablespoon mint leaves (finely chopped)
- ½-1 teaspoon salt depending on taste
- 1 tablespoon cornstarch
- 2 tablespoon bread crumbs or more as needed
- 2-3 tablespoon oil for shallow frying
Prep the potatoes:
- Boil the potatoes until they are just done (take care not to overboil them).
- Drain the water immediately and let them cool down. Peel them once they are cool. Mash them using a potato masher.
Mix and shape the tikki:
- In a large bowl, combine boiled and mashed potatoes, ginger, green chili, cilantro, mint leaves, garam masala, chili powder, chaat masala, amchur, and salt.
- Add the cornstarch and bread crumbs.
- Bring the mixture together to form a firm and non-sticky dough. If the dough is too soft and has moisture, add more breadcrumbs and mix.
- Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends. Repeat with the rest of the mixture.
Shallow Frying the aloo tikkis:
- Heat oil in a frying pan.
- Carefully place the cutlets in a single layer and shallow fry on medium heat for 5-6 minutes.
- Carefully flip the cutlet and fry on the other side. Drain on a paper towel.
Assemble the aloo tikki burger:
- Cut the burger bun and spread some butter. Lightly toast it on a griddle.
- Spread around ½ tablespoon of tandoori mayo on the bottom half of the burger bun.
- Place lettuce and tomato on top.
- Next, place the aloo tikki on top of the tomato. Spread ½ tablespoon of mayo on the tikki.
- Top with sliced onions. Cover the burger with the top half of the bun.
- Serve immediately.