aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe

 

                   Aloo Tikki Burger

                                                                       By - Chef Yash pawar

Prep time: 1 Hour

Cooking time: 20 minutes

Serves: 4-6

INGREDIENTS

For aloo tikki :-

1. Butter - 1 Tbsp.
2. oil - 1 tsp.
3. Ginger [chopped] - 1 Tbsp.
4. Green chilli [ chopped] -no. 2-3
5. Green peas - 1/4 cup
6. Turmeric Powder - 1/4 tsp.
7. Coriander Powder - 1 Tbsp.
8. Red chilli Powder - 1 Tbsp.
9. Jeera Powder - 1 Tbsp.
10. Amamchur Powder - 1 Tbsp.
11. Gram Masala - 1 Tbsp.
12. Black Papper Powder - 1/4 tsp.
13. Potatoes [boiled] - no. 4-5
14. Salt to taste
15. Poha [ Flattened rice ] 1/2 cup
16. Fresh coriander [ chopped] - 2 tsp.
17. Lemon Juice - 1 tsp.

For Slurry :-

1. Refined flour -
2. Corn Starch -
3. Salt & Papper
4. Water as required

• Refined flour coat
• Bread crumbss to coat
• Oil for deep-frying

METHODS

1. Set a pan on medium heat, add oil & butter, green peas, green chillies and ginger, saute them for 1-2 minutes.

1. Add Powder spices [ Turmeric Powder, Coriander Powder, Red chilli Powder, Jeera Powder,.Amamchur Powder, Gram Masala, Black Papper Powder ] mix well and Saute fo few seconds on low flame, swich off the flame and grate the potatoes directly in the pan, add salt to taste, Switch on the flame and keep it on medium heat, mix and cook for 2-3 minutes. You can also directly add grated potatoes in the pan to avoide the swiching off and on the flame.

1. Tip: use boiled potatoes that are refrigerated for at least 1-2 Hour
2. Take a  aloo mixture off from the heat add transfer it in a bowl.

1. Wash the Poha with water and rest for 4-5 minutes to soften, Keep it aside to add aloo mixture.
2. Futher add soften poha, freshly chopped coriander leaves and lemon juice. mix and combain well further cool down the mixture to the room tempreture.

1. Use a cling wrap, butter paper or a foil paper and transfer the potatoes mixture over the cling wrap, roll tightly and shape in big size sausage, make sure, it should be slightly smaller than your buger buns in daimeter, set the frezer for 2-3 hours.

1. Take out the aloo mixture from the freezer and slice into 1 cm thick disc. And keep aside for coating.

1. For slurry, take a mixing bowl and add refined flour, cornstarch and salt & pepper to taste, mix well and add watter to make a semi thick slurry.
2. To coat the aloo tikki first coat it with refind flour and pat & shake to remove excess flour, then dip it in a slurry and coat it well, further coat it with dry seasoned bread crumbs [ add salt & black papper to taste ] . pat & shake to remove extra crumbs. Follow the same stape to coat each aloo tikki.
3. Tip: make these tikkis and store them in a freezer for up to 15 days. Don't forget to thaw before frying. 
4. Set oil for deep frying on medium high heat and fry the tikkis until they are crisp and golden brown. 

For creamy tangy mayo :

1. Mayonnaise - 1/2 cup.
2. Ketchup - 2 Tbsp
3. Red chilli sauce - 2 Tbsp.

METHODS :

1. In a bowl add, myonnaise, red chilli sauces and ketchup and mix well. keep aside to be used in burger.

ASSEMBLY

1. Burger buns as required 
2. Butter to toast burger bung
3. Creamy tangy mayo as required 
4. Fried aloo Tikki as required
5. Tomato slice as required
6. onion slice as required
7. Cheese slices [ optional ]

METHODS :

1. Set a pan and add butter, toast the burger buns lightly facing on the inside, further spread the creamy tangy mayo over the top buger bun, Place the aloo tikki over the bottom burger bun, place the slice of cheese over the aloo tikki and further place same tomato and onion slice and close it with the top burger bun. Your aloo tikki burger is ready to be served, make as many you want to serve with some crispy French fries and coke.
2. Tip: Slice the onion and keep it in ice cold water to retain its crispiness.