Aloo Tikki Burgers
There’s something so enticing about Indian-style burgers. Vada pav, onion bhaji burgers, and now aloo tikki burgers — they each guarantee you won’t miss meat. Perhaps the best example of that is this recipe: The tangy, fiery, herby potato burger is one whooper of a meal!
I’m so envious of all the folks in India. While we’re lucky to get the McPlant and Vegetable Deluxe here in the U.K., the McDonald’s India menu is fullllll to the brim with delicious-sounding vegetarian options. There’s so much choice, from the ubiquitous Veg Maharaja Mac to paneer burgers and the McAloo Tikki.
Why not let me know in the comments below what your favourite fast food order is?
Today’s recipe is inspired by one of the most popular menu items, McAloo Tikki — itself a riff on the famous Indian street food aloo tikki (spiced potato patties).
But of course, this is an Oh My Veg recipe, so you know it will be far more scrumptious than any fast food item you can buy.
I’ve elevated the recipe by mixing our freshly mashed potatoes with a divine layer of spices, coating the patty in panko breadcrumbs to reach an unparalleled level of crunchiness, then topping it all off with sharp onions, juicy tomatoes, fresh lettuce, and a custom-made burger sauce.
You’ll understand the true definition of mouth-watering with just ONE bite of this burger. The contrast between the soft burger bun, fluffy spiced potato, and crunchy coating on that tikki is to die for. No exaggeration.
🙌 Why You’ll Love These Aloo Tikki Burgers
🍔 Ingredients You’ll Need
For the Aloo Tikki (Potato Patties):
- Potatoes: Use a variety that’s perfect for mashing. Maris Piper or King Edward’s are my go-tos here in the U.K., but Yukon Gold’s or Russets are the best of the crop in the U.S.
- Ginger garlic paste: Provides a butteriness from garlic and punchy heat from ginger. I’ve used roughly crushed ginger and garlic, but a smooth homemade paste is ideal.
- Spices: You’ll need a dabba full of dried seasonings. Turmeric, chilli, coriander, and cumin powder are the basics, adding layers of earthy heat, while amchoor powder (dried mango) provides sourness, and salt balances everything out.
- Fresh herbs: I like mint and coriander (cilantro). Both add cool, zesty, slightly sweet and peppery notes.
- Flattened rice: Otherwise known as beaten rice or poha, this unique ingredient helps soak up excess water from the potatoes, improving the texture. Can be skipped if necessary.
- Flour: A mixture of plain flour (AP flour/maida) and cornflour for coating the aloo tikki patties achieves the ideal balance.
- Breadcrumbs: Panko breadcrumbs are best for the true crunch factor, but you can also make your own (it’s one of my favourite ways to use stale bread!).
- Oil: For deep-frying, neutral oil, like sunflower oil, is best.
For the Burgers:
- Burger buns: Seeded, brioche, plain white — use what you like best. I enjoy the subtle sweetness of vegan brioche matched with the spiciness of the aloo patty.
- Sauces: I mix chilli sauce, tangy ketchup, and creamy mayonnaise to create a quick and easy burger sauce that combines smoky heat, sweet sourness, and luxurious mouthfeel. Use your favourite brands.
- Salad: Crisp lettuce, juicy tomatoes, and sharp red onions. Optional.
The full ingredients with quantities are available in the recipe card below.
🧀 Variations and Customizations
Are you the kind of person who loves cheese with everything?
Well, why not add cheese to the center of your aloo tikki, creating a beautifully gooey molten center once you bite into the patty?
A mixture of mozzerella and cheddar always offers the best combination of melty stretchability (for that cheese pull!) and flavour. You can always keep things vegan, too.
Alternatively, add a slice of cheese (Amul processed cheese is the classic Indian choice) on top of the aloo tikki. Melt it onto the crispy patty using a blow torch or a grill.
To make the aloo tikki burgers healthier, bake them in an oven at 200 C (400 F) for around 20 minutes, until crisp and golden.
Play around with the toppings! Add gerkins, pickles, caramelised onions, cucumbers, avocado, and/or various greens as salad. Onion rings add great additional crunch, while curry (chickpea curry or ragda with aloo tikki is a MUST!) makes the burger much heartier.
Instead of my burger sauce (which you’ll want to use on everything), you can spread over some mango chutney or green chutney.
🧑🍳 How to Make Aloo Tikki Burgers (Step-by-Step Photos)
One: Boil the potatoes until knife-soft.
Two: Drain the potatoes. Wait to cool, then carefully peel off the skins.
Three: Soak the thick poha in hot water for around five minutes.
Four: Once the poha has swollen and softened, drain the excess water and set aside.
Five: Grate the potatoes. Note: Mashing or ricing also works.
Six: Heat oil in a pan. Once hot, add ginger garlic paste, turmeric, chilli, coriander, cumin, and amchoor (dried mango) powder.
Seven: Saute the spices for a few seconds until aromatic (don’t burn).
Eight: Add the grated potato to the pan and mix well. Turn off the heat.
Nine: Add in freshly chopped mint and coriander leaves.
Ten: Add the soaked and drained poha to the mix.
Eleven: Mix everything until well incorporated.
Twelve: Shape the mixture into two even patties.
Thirteen: Add plain flour (AP), cornflour, salt, and pepper to a bowl.
Fourteen: Slowly add water to the bowl, whisking as you do, to make a coating.
Fifteen: Carefully dip the aloo tikki in the coating mixture.
Sixteen: Tip breadcrumbs into a plate or tray. Coat the battered aloo tikki in breadcrumbs. Repeat both steps with the other patty.
Seventeen (not pictured): Deep fry the aloo tikki until crisp and golden. You can also shallow fry, oven-bake, or air fry.
Eighteen: In a small bowl, add mayonnaise, ketchup, and masala chilli sauce.
Nineteen: Whisk the sauces together — this is your unique burger sauce.
Twenty: Assemble the burger by toasting your buns (optional), spreading burger sauce on both sides, adding lettuce, tomato, and red onions (optional), and your aloo tikki patty.
Cookware You Need
🍟 Serving Suggestions
Burgers and French fries alllll the way! It’s a crowd-pleasing combination for a reason: fries are crispy on the outside, fluffy on the inside, and so good with these spicy aloo tikki burgers.
Alternatively, I love making oven-baked spicy wedges. They’re slightly healthier and just as tasty. You can go wild with whatever seasonings you like.
Although I usually make homemade fries, you can use store-bought frozen packets for maximum convenience and minimum effort.
Want a lighter option? Serve aloo tikki burgers with a stack of breaded or battered onion rings and a crisp green salad.
If you tried this aloo tikki burger recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Aloo Tikki Burgers
Aloo tikki burgers, made from spiced potato patties coated in crunchy breadcrumbs, are a fun fusion take on a classic street food.
Ingredients
For the Aloo Tikki
- 2 Potatoes* (260g)
- 1 teaspoon Neutral Oil
- 1 teaspoon Ginger Garlic Paste
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Chilli Powder
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Cumin Powder
- 1/8 teaspoon Amchoor (Dried Mango) Powder
- Few Leaves Fresh Mint
- Small Handful Fresh Coriander
- 40g Thick Poha (Flattened Rice)
- Black Salt or Sea Salt, to taste
For the Coating and Frying
- 2 tablespoons Plain Flour (AP)
- 2 tablespoons Cornflour (Cornstarch in the U.S.)
- 1/4 teaspoon Black Pepper
- Sea Salt, to taste
- 20g Panko Breadcrumbs
- 3 tablespoons Water, to bind
- 1 litre Sunflower Oil, for frying
For the Burger Sauce
- 2 tablespoons Vegan Mayonnaise
- 1 teaspoon Ketchup
- 1 teaspoon Masala Chilli Sauce
For the Fillings
- 1/2 Red Onion
- 1 Large Tomato
- Salad Leaves
Instructions
Cook the Aloo Tikki
- Add potatoes and plenty of cold water to a large pot. Bring to a boil over medium heat and cook until the potatoes are knife-tender. Once cooked, drain the potatoes, wait for them to cool, then carefully peel the skins. Once peeled, grate (or mash/rice) the potatoes.
- While the potatoes cook, soak the poha. Add thick poha to a small bowl, along with hot water. Soak for around 5 minutes or until the poha has swollen and softened. Drain and set aside.
- Heat oil over medium heat in a large frying pan. Once hot, add the ginger garlic paste and dried spice powders (turmeric, chilli, coriander, cumin, and amchoor). Saute for a few seconds until aromatic.
- Add the grated potatoes to the pan and turn off the heat. Next, add the fresh herbs, soaked poha, and salt. Mix well.
- Once the mixture cools, use your hands to shape them into 2 patties**.
Coat and Fry the Aloo Tikki
- Mix plain flour, cornflour, black pepper, and sea salt in a large bowl. Gradually add water to make a thick batter.
- Tip the breadcrumbs into a tray or plate.
- Carefully dip the aloo tikki patty into the batter, coating entirely. Then, transfer the patty to the breadcrumbs, again coating entirely. Repeat this process with the second patty.
- Pour oil into a deep kadai or deep fat fryer. Heat the oil to around 140 ° C (284 ° F). Once the oil is hot, carefully drop the aloo tikki and fry until golden brown***.
Make the Burger Sauce
- In a small bowl, whisk together vegan mayonnaise, ketchup, and chilli sauce.
Assemble the Aloo Tikki Burgers
- Optionally, toast the burger buns until warmed. Spread both sides of the bun with our burger sauce, then layer on salad, sliced tomatoes, onions, and the aloo tikki patties.
Notes
* The variety of potato matters massively! In the U.K., opt for Maris Piper of King Edwards. In the U.S., choose Yukon Golds or Russets. Everywhere else, buy potatoes marketed for mashing.
** While I've used this recipe to make two large patties, you can easily split the mixture into four slightly thinner aloo tikki.
*** Alternatively, you can shallow-fry, air-fry, or bake the aloo tikki patties.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: NATotal Fat: 474gSaturated Fat: 47gTrans Fat: 0gUnsaturated Fat: 414gCholesterol: 0mgSodium: NAmgCarbohydrates: 73gFiber: 8gSugar: 13gProtein: 9g
Nutrition information isn’t always accurate.
