Aloo Tikki Burger

A delicious potato and green pea patty seasoned with spices, crumb coated and deep-fried to a sinfully crisp decadence.

See more photos and read Tina's full post here.


For the patties

  • 825 grams cooked Idaho® Russet potatoes (boiled/steamed until fork tender)
  • 2 tablespoons vegetable oil
  • 1 large yellow onion (215 grams), chopped
  • ½-1 teaspoon red chili powder (or paprika)
  • 1½ teaspoon ginger garlic paste (see notes)
  • ½ cup frozen green peas
  • 1 teaspoon garam masala
  • ¾ teaspoon chaat masala
  • 1 teaspoon salt
  • 2 teaspoon lemon juice
  • generous handful of fresh cilantro, chopped

For the crumb coat

  • 2-3 cups panko style breadcrumbs
  • ½ cup cornstarch + water to make a thin slurry

For frying

  • vegetable oil


Make the patties

  1. Peel and mash the potatoes until soft and free of large lumps. Set aside.
  2. In a skillet, heat the oil and sauté the onions on medium heat for a minute or two until they begin to soften
  3. Add the red chili powder, ginger garlic paste and frozen peas. Continue cooking until the peas soften. Remove from heat.
  4. In a large bowl, combine the mashed potatoes, garam masala, chaat masala, salt, lemon juice and chopped cilantro.
  5. Add the sautéed onions. Stir well to combine, using your hands if needed. Taste and adjust seasoning, to your preference.
  6. Scoop ½ cup of mixture and shape into patties about 3¾” wide. Set aside.

Crumb coat the patties

  1. Put breadcrumbs on a plate and mix the cornstarch and enough water to make a runny paste in a shallow bowl.
  2. Dip patty into cornstarch mix, then into the breadcrumbs, back again into the cornstarch and then again into the breadcrumbs. This double coating gives the patties a very crisp texture that will stay crisp for a while.

Fry the patties

  1. Heat oil for deep frying in a small skillet. Place a wire rack over a baking tray.
  2. Working in small batches, deep-fry each patty on low-medium heat until golden brown all over.
  3. Drain on the wire, letting excess oil drip off. Alternatively, you can also use paper towels to absorb excess oil.


  1. Assemble burger with the fried patties with your favorite burger fixings: Sesame topped burger buns, baby greens (instead of just plain lettuce), dairy-free cheese, vegan mayonnaise, caramelized onions, red onion rings, tomatoes, pickles and ketchup.


Ginger garlic paste is a staple in Indian cooking that adds flavor and aids digestion. You can either buy them in your local Indian/Asian store or make your own by blending equal parts of ginger and garlic until smooth. Excess can be frozen in mini ice-cube trays.

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Yield: 8 burger patties

Tina Dawson
Food Blogger
Love is in my Tummy

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