📝 About This Recipe
Experience the soul of Indian street food with this iconic fusion masterpiece, featuring a golden, crispy-on-the-outside potato patty tucked into a buttery toasted bun. Infused with aromatic spices like chaat masala and cumin, the tikki is layered with a cooling 'Maggi-style' mayonnaise and tangy tamarind chutney for a flavor explosion. It’s a nostalgic crunch that perfectly bridges the gap between a classic American burger and the vibrant flavors of a Delhi roadside stall.
🥗 Ingredients
For the Aloo Tikki (Patties)
- 4 large Potatoes (boiled, peeled, and completely cooled)
- 1/2 cup Green Peas (boiled and lightly mashed)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1/4 cup Coriander Leaves (finely chopped)
- 1 teaspoon Red Chili Powder (Kashmiri style for color)
- 1 teaspoon Chaat Masala (for that signature tang)
- 1/2 cup Breadcrumbs (panko or toasted plain crumbs)
- 3 tablespoons Cornstarch (for binding)
The Slurry & Coating
- 1/4 cup All-purpose Flour (for the dipping batter)
- 2 tablespoons Cornstarch (to ensure extra crispiness)
- 1 cup Breadcrumbs (for final dredging)
Assembly & Sauces
- 4 pieces Burger Buns (soft brioche or sesame buns)
- 1/2 cup Mayonnaise (mixed with a pinch of red chili powder)
- 4 tablespoons Tamarind Chutney (sweet and sour)
- 1 medium Onion (cut into thin rings)
- 1 large Tomato (sliced into rounds)
- 4 leaves Lettuce (crisp iceberg or romaine)
- 2 tablespoons Butter (for toasting buns)
👨🍳 Instructions
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1
Grate the cooled, boiled potatoes into a large mixing bowl. Grating ensures a smooth texture without lumps.
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2
Add the mashed peas, ginger-chili paste, coriander, red chili powder, chaat masala, and salt. Mix in the 1/2 cup breadcrumbs and 3 tablespoons of cornstarch.
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3
Mix thoroughly until the mixture forms a non-sticky dough. Divide into 4 equal portions and shape them into thick patties that match the size of your buns.
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4
In a small bowl, whisk 1/4 cup flour, 2 tablespoons cornstarch, and 1/3 cup water to make a smooth, thin slurry. It should be thin enough to coat a spoon.
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5
Dip each patty into the slurry, then dredge it in the 1 cup of breadcrumbs, pressing firmly so the crumbs adhere to all sides.
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6
Chill the coated patties in the refrigerator for 15-20 minutes. This helps the coating set and prevents them from breaking while frying.
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7
Heat oil in a heavy-bottomed skillet over medium-high heat. Shallow fry the tikkis for 4-5 minutes on each side until they turn deep golden brown and exceptionally crunchy.
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8
While the tikkis fry, slice the burger buns and spread butter on the cut sides. Toast them on a hot griddle until golden and slightly crisp.
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9
To assemble, spread a generous tablespoon of spicy mayo on the bottom bun. Place a lettuce leaf on top.
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10
Place the hot, crispy aloo tikki over the lettuce. Drizzle a tablespoon of tamarind chutney directly onto the patty.
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11
Layer with onion rings and tomato slices. Sprinkle a tiny pinch of chaat masala over the vegetables for extra zing.
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12
Spread more mayo on the top bun, close the burger, and press down gently. Serve immediately while the patty is piping hot.
💡 Chef's Tips
Always use cold, boiled potatoes; warm potatoes release moisture and make the tikki mushy. For an extra crunch, use Panko breadcrumbs for the final coating. If the patty mixture feels too soft, add an extra tablespoon of breadcrumbs or poha (flattened rice) powder. Don't skip the refrigeration step; it is the secret to a professional, non-greasy crust. For a vegan version, use vegan mayo and oil instead of butter for toasting.
🍽️ Serving Suggestions
Serve with a side of masala fries or peri-peri dusted potato wedges. Pair with a chilled glass of Masala Thums Up or a sweet Mango Lassi. A side of green mint-coriander chutney is perfect for those who like extra heat. Include some pickled beetroots or gherkins on the side for a vinegary crunch.