Aloo Tikki Veggie Burgers with Mint-Cilantro Yogurt Sauce

Name: Aloo Tikki Veggie Burgers with Mint-Cilantro Yogurt Sauce
Prep time: 46 min
Cook time: 46 min
Total time: 1 h 32 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) russet potatoes, scrubbed, left whole with skins on; 1 tbsp (18 g) fine sea salt, for the potato boiling water only; 1 cup (150 g) frozen green peas, thawed and patted very dry; ½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped; 1 whole (10 g) green chili (serrano or Thai), seeded and finely minced (leave seeds in for more heat) (optional); 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 tsp (4 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) chaat masala (optional); 1¼ tsp (7 g) fine sea salt, for the tikki mixture; 1 tbsp (15 ml) fresh lemon juice; 3 tbsp (24 g) cornstarch; 1 cup (60 g) panko breadcrumbs, spread on a plate for coating; 4 tbsp (60 ml) neutral oil (vegetable or avocado), divided, 2 tbsp (30 ml) per batch; ½ cup (120 g) plain whole-milk yogurt, thick, stirred smooth; ¼ cup (10 g) fresh mint leaves, finely chopped; ¼ cup (10 g) fresh cilantro, finely chopped; 1 tsp (5 ml) fresh lemon juice; ⅛ tsp (¾ g) fine sea salt, a generous pinch, adjust to taste; 4 whole (240 g) burger buns, split; 1 tbsp (14 g) unsalted butter, softened; ½ medium (60 g) red onion, cut into thin rings; 1 medium (150 g) ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; 4 leaves (40 g) crisp lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Crisp, golden spiced potato and pea patties, pan-fried until crunchy outside and fluffy inside, stacked on toasted buns with a cooling mint-cilantro yogurt sauce, red onion and tomato. Street-food flavor in a satisfying vegetarian burger.

Prep: 46 min
Cook: 46 min
Wait: 50 min
Total: 2 hr 22 min
Makes: 4 burgers

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Ingredients

4 servings

For the tikki
1½ lb (680 g) russet potatoes, scrubbed, left whole with skins on
1 tbsp (18 g) fine sea salt, for the potato boiling water only
1 cup (150 g) frozen green peas, thawed and patted very dry
½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped
1 whole (10 g) green chili (serrano or Thai), seeded and finely minced (leave seeds in for more heat) (optional)
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 tsp (4 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) chaat masala (optional)
1¼ tsp (7 g) fine sea salt, for the tikki mixture
1 tbsp (15 ml) fresh lemon juice
3 tbsp (24 g) cornstarch
1 cup (60 g) panko breadcrumbs, spread on a plate for coating
4 tbsp (60 ml) neutral oil (vegetable or avocado), divided, 2 tbsp (30 ml) per batch
For the mint-cilantro sauce
½ cup (120 g) plain whole-milk yogurt, thick, stirred smooth
¼ cup (10 g) fresh mint leaves, finely chopped
¼ cup (10 g) fresh cilantro, finely chopped
1 tsp (5 ml) fresh lemon juice
⅛ tsp (0.8 g) fine sea salt, a generous pinch, adjust to taste
To serve
4 whole (240 g) burger buns, split
1 tbsp (14 g) unsalted butter, softened
½ medium (60 g) red onion, cut into thin rings
1 medium (150 g) ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick
4 leaves (40 g) crisp lettuce leaves, washed and dried

Equipment (8)

Large pot (4-quart / 4 L) for boiling potatoes
12-inch (30 cm) heavy skillet or cast-iron pan
Box grater or potato masher
Large mixing bowl
Rimmed baking sheet lined with parchment paper
Wire rack set on a second rimmed baking sheet (for keeping tikki warm in the oven)
Wide spatula (fish spatula works well)
Small bowl for the sauce

Steps

Before you start

Boil and cool the potatoes first; warm or wet potatoes make mushy patties that fall apart. You can boil them the night before and refrigerate.
Thaw the frozen peas in a bowl of warm water for 5 minutes, then drain and pat very dry.
Use russet (starchy) potatoes. Waxy potatoes hold too much moisture and give gummy tikki.
Total time includes about 50 minutes of passive cooling and chilling, so plan ahead.

1
Boil the potatoes
- Place the whole unpeeled potatoes in a large pot and cover with cold water by 1 inch (2.5 cm).
- Add the 1 tablespoon boiling salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 22 to 25 minutes.
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Ready when: A paring knife slides into the center of the largest potato with no resistance.
Tip: Boil them whole with skins on so they absorb less water, which keeps the tikki firm.
2
Cool and grate potatoes
- Drain the potatoes and let them sit in the empty pot or on a rack for 30 minutes, until steam stops rising and they are cool enough to handle.
- Peel off the skins with your fingers, then grate on the large holes of a box grater into a large bowl (or mash roughly with a masher).
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Ready when: Potatoes feel dry and just barely warm, with no visible steam.
Tip: Do not use a food processor or whisk; overworked potato turns gluey.
3
Make the sauce
- In a small bowl, stir together the yogurt, mint, sauce cilantro, 1 teaspoon lemon juice and a generous pinch of salt.
- Taste and add a little more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is speckled green and spoonable.
4
Mix the tikki dough
- To the grated potatoes add the patted-dry peas, cilantro, chili (if using), ginger, garam masala, cumin, chaat masala (if using), 1¼ teaspoons salt, 1 tablespoon lemon juice and the cornstarch.
- Gently fold with a spatula or your hands for about 1 minute, lightly crushing about half the peas as you go, until the mixture holds together when squeezed.
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Ready when: A handful pressed together holds its shape without cracking or feeling sticky.
Tip: If the mix feels wet and sticks to your hands, add 1 more tablespoon of cornstarch.
5
Shape the patties
- Divide the mixture into 4 equal portions of about 210 g (7½ oz) each.
- With slightly damp hands, shape each into a round patty about 4½ inches (11 cm) wide and ¾ inch (2 cm) thick, smoothing the edges so they do not crack.
- Place on a parchment-lined baking sheet.
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Ready when: Patties have smooth, crack-free edges and are the same thickness throughout.
Tip: Make them slightly wider than your buns; they shrink a little as they cook.
6
Chill the patties
- Refrigerate the shaped patties, uncovered, for 20 minutes so they firm up and are easier to coat and flip.
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Ready when: Patties feel firm to the touch.
7
Coat with panko
- Press each chilled patty into the panko on the plate, turning to coat both sides and the edges, and pressing gently so the crumbs stick.
- Return to the baking sheet.
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Ready when: No bare potato shows through the coating.
8
Heat the warming ovenOven 200°F / 95°C
- Set an oven rack in the middle and preheat the oven to 200°F (95°C).
- Set a wire rack on a rimmed baking sheet and place it in the oven; this is where the first batch of tikki will stay warm and crisp.
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Ready when: Oven has reached 200°F (95°C).
Tip: Do this while coating the patties so the oven is ready before you start frying.
9
Pan-fry in two batchesOven 200°F / 95°C
- Heat 2 tablespoons (30 ml) oil in the 12-inch skillet over medium heat for 2 minutes, until it shimmers.
- Add 2 patties and fry undisturbed for 4 minutes per side, flipping once with a wide spatula.
- Transfer to the wire rack in the 200°F (95°C) oven.
- Wipe out any burnt crumbs, add the remaining 2 tablespoons oil, and repeat with the other 2 patties.
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Ready when: Both sides are deep golden brown and crisp, and the patty feels firm when pressed.
Tip: Don't flip early. If the crust sticks to the pan, give it another 30 seconds and it will release.
10
Toast the buns
- Wipe the skillet clean.
- Spread the butter on the cut sides of the buns.
- Place cut-side down in the skillet over medium heat and toast for 2 to 3 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
11
Assemble and serve
- Spread a spoonful of sauce on each bun bottom.
- Layer lettuce, a tikki, a tomato slice and red onion rings.
- Add more sauce on the top bun, close the burgers, and serve immediately while the tikki are crisp.
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Tip: Serve extra sauce on the side; the burgers are best eaten within 10 minutes of assembling.

Good to know

Tips

Dry ingredients are the secret: thoroughly dry peas and cooled, dry potatoes prevent crumbling and sogginess.
Use medium heat, not high. The panko should brown evenly in 4 minutes per side without scorching.
Keep the first batch warm on a rack in the 200°F (95°C) oven so the crust stays crisp while the second batch fries.
Add a spoonful of tamarind or mango chutney under the tikki for a sweet-tangy street-food touch.

Make ahead

Boil, peel and refrigerate the potatoes up to 2 days ahead. The shaped, uncoated patties can be refrigerated, covered, for up to 24 hours; coat with panko just before frying. The sauce keeps 3 days in the fridge.

Storage & reheating

Store cooked tikki (without buns or toppings) in an airtight container in the fridge up to 3 days. Freeze cooked, cooled tikki on a tray, then bag, up to 2 months. Reheat from fridge or frozen in a 400°F (200°C) oven for 12 to 18 minutes, flipping once, or in a lightly oiled skillet over medium heat for 3 to 4 minutes per side. Do not leave at room temperature more than 2 hours. Sauce keeps 3 days refrigerated.

Substitutions

panko breadcrumbs → fine semolina or plain dry breadcrumbs. Semolina gives an extra-crunchy, traditional crust; use the same amount.
plain whole-milk yogurt → unsweetened plain coconut or soy yogurt. Makes the burger fully vegan; also use oil or vegan butter on the buns.
cornstarch → rice flour or all-purpose flour. Use the same amount; rice flour keeps it gluten-free if buns and crumbs are gluten-free.
chaat masala → extra ½ tsp garam masala plus ¼ tsp lemon juice. Gives a similar tang if you don't have chaat masala.