Aloo Tikki Burger

ingredients

For the Aloo Tikki Patties

• 2 tbsp oil
• 2 tsp cumin seeds
• 1 tsp crushed ginger
• 10 curry leaves, chopped
• ¼ tsp turmeric
• ½ tsp salt
• 1 tsp amchur powder
• ½ tbsp garam masala
• ½ green chilli, finely chopped, optional
• 4 cups yellow potato, chopped
• 1½ cups peas
• 1 tbsp corn flour or rice flour
• 1 tbsp extra oil, for pan-frying

For Serving

• 4 burger buns
• Sauces and toppings of choice

instructions

1. Heat 2 tbsp oil in a nonstick pan over medium heat.
2. Add the cumin seeds and sauté until they smell fragrant and begin to brown slightly.
3. Add the crushed ginger, chopped curry leaves, turmeric, salt, amchur powder, garam masala, and green chilli if using. Stir for about 1 minute so the spices bloom in the oil.
4. Add the chopped potatoes and peas. Sauté for about 5 minutes over medium heat, stirring regularly so the potatoes are coated in the spices.
5. Place the lid on the pan and cook until the potatoes are soft enough to mash. Check and stir every 5 minutes to make sure they are not burning or sticking to the bottom of the pan. If the pan feels dry, add a small splash of water.
6. Remove the potato mixture from the heat and transfer it to a medium bowl and add the corn starch.
7. Mash everything together until the potatoes are mostly broken down and the mixture holds together, while still keeping a little texture from the peas.
8. Set aside to cool slightly. This makes the patties easier to shape.
9. Once cool enough to handle, form the mixture into patties using ¼–½ cup of mixture per patty, depending on the size you want.
10. Heat a flat cast iron pan or frying pan over medium heat and drizzle in the extra oil.
11. Place the patties in the pan and cook for 3-5 minutes on each side, or until browned, crisp, and golden. Flip gently so they stay intact.
12. Toast the burger buns if you like.
13. Assemble the burgers with the aloo tikki patties and your preferred sauces and toppings.
14. Sprinkle a little love, say a little prayer, and nourish yourself.

notes

• Let the potato mixture cool before shaping. Warm potato can be soft and harder to form into neat patties.
• The patties should hold together when pressed. If the mixture feels too loose, add a little more cornstarch or plain flour.
• A flat pan or cast iron pan works well because it helps the patties get crisp edges.
• Oven option: Place the patties on a parchment-lined baking tray, brush or spray both sides lightly with oil, and bake at 400°F for 20–25 minutes, flipping halfway through, until golden, firm, and lightly crisp around the edges.
• For a gluten-free version, use gluten-free burger buns or serve the patties in lettuce cups or bowls.
• These are lovely with cilantro chutney, tamarind chutney, vegan mayo, pickled onions, lettuce, cucumber, or tomato.
• Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer so they crisp back up.
• Dietary note — Vegan: if using vegan buns and toppings | Gluten-Free: if using gluten-free buns