Hungry Husband: An Easy Aloo Tikki Burger Recipe to Satiate the Hungriest Appetite
By Ushi Patel
Aloo tikki is a universally loved snack among all my friends and family (Indian and non-Indian). We joke that it is the best chili or sauce delivery mechanism. It’s also filling and a fun alternative for a hungry husband who thinks the only burger should be in the form of a, dare I say, cow.
You can add so many variations to this simple preparation to make it new and interesting every time. Here’s the foundation recipe with some of our go-to twists. Get creative – anything goes!
Aloo Tikki Burger Recipe
30-35 minutes (10-15 minutes to boil potatoes, 20 minutes to make Aloo Tikkis)
2 medium or 1 cup, potatoes boiled and peeled
2 tablespoons rice powder (as a binder)
3 tablespoons corn flower (as a binder)
½ cup green peas boiled
1 clove garlic
1 Serrano Pepper (1 Thai chili if you like the heat)
¼ Sweet Onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
½ teaspoon paprika
½ teaspoon coriander
½ teaspoon cumin
Salt and pepper to taste
2 tablespoons of olive oil for shallow frying
¼ cup breadcrumbs
1 tablespoon corn flour
¼ teaspoon paprika
¼ teaspoon cumin
Salt and pepper to taste
Water as needed
5 burger buns (sesame are super yummy)
½ teaspoon butter
See variation options below for what to add to this base.
Boil potatoes and peel the skin. I like to grate the potatoes rather than a straight mash to avoid that strange gluey or sticky consistency that happens as starch is released from mashing.
Add the ground rice powder and corn flour and mix with a spoon. This action will soak up some of the excess moisture from the potatoes. That’s a good thing!
Add boiled peas and spices. Mix and keep aside.
Take breadcrumbs and toast lightly on low heat for 5 minutes in skillet. Stir to avoid burn. Then put in a bowl and cool for another 5 minutes. They will become crunchy.
In a separate bowl, add corn flour, paprika, cumin and salt. Then add water to make a thin liquid. Usually takes about 6-8 tablespoons of water for the right consistency.
Create an assembly line with your 3 bowls of goodness. Bowl #1 is the potato mixture, bowl #2 is the liquid, and bowl #3 are the now crunchy breadcrumbs. Place your skillet on medium high heat and add 1 teaspoon of oil.
While oil is heating, make a round patty with the potato mixture, dip in liquid, and then the breadcrumbs. Place patty on the hot skillet.
Lower heat and fry patty until color is golden brown on one side. Flip and do the same for the other side. Repeat process for remaining four patties.
Add butter to skillet and toast buns on each side. Place patty on bun and serve with traditional ketchup, Sriracha, or Mexican Yum Sauce for a classic version. Or try some variations below.
Habanero Slaw (pictured above)
Green and red cabbage thinly sliced, finely chopped cilantro, sweet onion and bell pepper with a small ½ habanero, garlic and lime. During prep, combine all the slaw ingredients in a large bowl with the lime. Set aside until Aloo Tikkis are cooked.
The Southern Indian
Caramelized onion, sweet pickle relish, mayo and ketchup.
The Indian, Indian
Add chole or channa masala, finely chopped thai chili, onions and cilantro.
Add guacamole and Jalapeños (or chipotle if you fancy, sub pica de gallo for traditional tomato, onion and lettuce).
Add an over easy egg
Add sautéed onions, mushrooms and red bell pepper
Yes, please! Cheddar, Gruyere, Blue, Jack…anything goes. Choose what you love, it’s potato madness after all.