Jan 26, 2026
By: Isha AgarwalUse starchy potatoes like russet or desi potatoes for the best texture. They mash easily and bind well without becoming watery. This helps create crispy aloo tikkis that don’t break while frying.
Mash boiled potatoes and mix with green chillies, ginger, coriander, garam masala, cumin and salt. Add breadcrumbs or cornflour for binding. The mixture should be soft but firm enough to hold shape.
Divide the mixture into equal portions and shape round, flat tikkis. Uniform size ensures even cooking and better presentation. Slightly flatten them for a crisp outer layer.
Heat oil in a pan and shallow fry the patties on medium flame. Cook until both sides turn golden brown and crisp. This step defines the texture of a perfect aloo tikki burger.
Slice the buns and lightly toast them with butter. Toasting adds crunch and prevents the bun from turning soggy. It also enhances the flavour of the burger.
Use green chutney, tamarind chutney and mayonnaise for layering. These sauces add spice, tanginess and creaminess. The chutney combo gives the burger its street-style taste.
Add sliced onions, tomatoes, cucumbers and lettuce for crunch. Fresh vegetables balance the spicy patty and sauces. They also improve texture and visual appeal.
Place a cheese slice or grated cheese on the hot tikki. Let it melt slightly before assembling. This adds creaminess and makes the burger more indulgent.
Start with chutney on the bun, followed by veggies, aloo tikki, cheese and more chutney. Finish with the top bun and press gently. Proper layering keeps the burger stable and flavourful.
Serve the aloo tikki burger immediately for best taste. Pair with fries or coleslaw and mint chutney. Freshly made burgers always taste crispier and more flavourful.
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