Introduction to Aloo Tikki Burger:
Who said plant-based burgers have to be boring? I’m pretty anyone who thinks so must not have tried an aloo tikki burger. For those you who are plant-based but hate the taste or idea of faux-meat, you’ll love this potato and paneer-based burger. It’s made entirely from whole veggies and is much cheaper to make than spending $10 bucks on a couple of beyond burgers.
Now, don’t get me wrong, I love a good faux-meat burger every once in a while. But it’s undeniable that they’re pricey and not something that can be easily created at home. That’s why I love this aloo tikki burger. The ingredients are a bit more accessible and not too expensive. Plus, the potatoes and paneer are carb-heavy so these burgers will keep you nice and full too! We stan carbs on this page.

Breakdown of the Ingredients:
There are five primary components to this dish: (1) the burger, (2) the cilantro chutney, (3) the tamarind chutney, (4) the pickled onions, and (5) green chillies soaked in vinegar. While these toppings are optional, I’d say they’re pretty critical to bringing this whole dish together.
Aloo Tikki Burger
The burger is pretty simple to form. It’s just gold potatoes mixed with loads of spices and a little oil. This tikki is super delicious even on its own for that reason! You can make it plain too, but I like to make it a little fancier by stuffing the center with some paneer and shredded cheese. This not only adds some extra flavor, but some extra protein too. If you’re vegan, feel free to use a plant-based shredded cheese blend only or keep the tikki totally plain.
- Gold potatoes
- Oil
- Salt
- Cumin
- Coriander powder
- Red chili powder
- Haldi
- Garam masala
- Amchur
- Chaat masala
- Paneer
- Cheese blend
Cilantro Chutney
I have a few variations of green chutney that I often make and this is one of my favorites. It’s super simple and is just made with cilantro, mint, yogurt, and some spices. It’s also totally customizable. If you want to add more tanginess you can also add some lemon juice. And, the spices can be adjusted to taste as well.
- Yogurt
- Cilantro
- Mint
- Jalapeño
- Salt
- Cumin powder
- Amchur powder
- Garlic powder
- Ginger powder
Pickled Onions
You can use regular or kashmiri red chili powder for these pickled onions. However, the other ingredients are pretty non-negotiable. Red onions are naturally a bit sweeter than yellow onions so they work best in this dish. And chaat masala is a blend of spices that’s incredibly difficult to re-create from scratch. If you don’t have any, trust me, it’ll be worth the investment. You won’t only be using it for this recipe. You can also sprinkle it over your sandwiches, chips, fruits, and even fries!
- Oil
- Red onion
- Lime
- Chaat masala
- Red chili powder
Tamarind Chutney
I’ve tried this recipe with both raw turbinado and plain white sugar. Both work incredibly well in this dish. Also, the star of the show here, besides the tamarind of course, are the roasted cumin seeds. This is definitely not a step you should skip because it makes such a noticeable difference in this chutney. I’ve tried it with plain old cumin powder and it’s just not as good in my opinion! Dry roasting the cumin seeds and then freshly grinding them gives such a unique and distinct flavor here.
- Raw sugar
- Roasted cumin
- Salt
- Red chili powder
- Black pepper
- Ginger powder
- Garlic powder
- Smoked paprika
- Tamarind
- Hot water
Green Chillies Soaked in Vinegar
- Green chillies
- White vinegar

Process + Keys to Success:
Aloo Tikki Burger
- Boil your potatoes and mash them in a bowl
- Mix in your oil and all of your spices until evenly combined
- Form two round patties with your hands
- Grab your shredded paneer and the cheese blend of your choice (I used pizza cheese blend) in a 1:1 ratio, and form a small patty by pressing everything together firmly with your hands. Make sure that this patty can fit between the two potato patties you just made.
- Note: the amount of cheese and paneer you use is totally up to you! I just eyeballed it. Fit in as much or as little as you like.
- Place the paneer patty in the middle of the two potato patties you just made, and press everything together to make one large aloo tikki burger!
- Pop your burger into an airfryer at 400 degrees for about 15-20 minutes depending on how crispy you want it. If you’re doing more than one patty at once you can increase the cook time.
Cilantro Chutney
- Toss all of your ingredients into a food processor until its smooth to create your chutney!
Pickled Onions
- Sauté your onions in oil until they soften and then add in the juice of one lime
- You will see the onions turn bright pink. Now you can add in your chaat masala and red chili powder and cook your onions until all of the lime juice has been absorbed.
- Note: feel free to mess around with these ratios until you get the taste you like. You can increase or reduce the spice, tanginess, or saltiness by varying the amount of lime, chaat masala, and chili powder you use.
Tamarind Chutney
- Break apart your tamarind into small pieces and soak it in boiling hot water for at least 30 minutes. The longer you soak it the better!
- Squeeze out all of the pulp using a sieve. This part sometimes takes a lot of elbow grease – I often spend a good 5-10 minutes doing this step to make sure I’ve gotten all of the pulp out.
- Note: You may need to soak your tamarind again in a tiny bit more water if you’re not getting out enough pulp.
- Once you’ve strained all the pulp, just mix in your spices and sugar. I recommend starting with 2 cups of sugar and working your way up to 2.5 depending on the tartness of the tamarind.
- Refrigerate your chutney overnight, and it should thicken up well.
Green Chillies Soaked in Vinegar
- Simply chop your green chilies into slices and soak in white vinegar for at least 20 minutes.

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Aloo Tikki Burger
Materials
Aloo Tikki Burger
- 3 small gold potatoes
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/8 tsp haldi
- 1/4 tsp garam masala
- 1/4 tsp amchur
- 1/4 tsp chaat masala
- Shredded Paneer (to taste)
- Shredded cheese blend (to taste)
Cilantro Chutney
- 3 tbsp yogurt
- 2 tbsp cilantro (finely chopped + tightly packed)
- 2 tbsp mint (finely chopped + tightly packed)
- 1 tbsp jalapeño finely chopped + tightly packed)
- 1/8 tsp salt (or to taste)
- 1/8 tsp cumin powder
- 1/8 tsp amchur powder
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
Pickled Onions
- 2-3 tsp oil
- 1/4 large red onion
- 1 lime
- 3/4 tsp chaat masala
- 3/4 tsp red chili powder
Tamarind Chutney
- 2.5 c raw sugar
- 2 tsp roasted cumin
- 2 tsp salt
- 2 tsp red chili powder
- 1 tsp black pepper
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 package of tamarind (~200g)
- 2 c hot water
Green Chillies Soaked in Vinegar
- green chillies
- white vinegar
Instructions
Aloo Tikki Burger
- Boil your potatoes and mash them in a bowl
- Mix in your oil and all of your spices until evenly combined
- Form two round patties with your hands
- Grab your shredded paneer and the cheese blend of your choice (I used pizza cheese blend) in a 1:1 ratio, and form a small patty by pressing everything together firmly with your hands. Make sure that this patty can fit between the two potato patties you just made.
- Note: the amount of cheese and paneer you use is totally up to you! I just eyeballed it. Fit in as much or as little as you like.
- Place the paneer patty in the middle of the two potato patties you just made, and press everything together to make one large aloo tikki burger!
- Pop your burger into an airfryer at 400 degrees for about 15-20 minutes depending on how crispy you want it. If you’re doing more than one patty at once you can increase the cook time.
Cilantro Chutney
- Toss all of your ingredients into a food processor until its smooth to create your chutney!
Pickled Onions
- Sauté your onions in oil until they soften and then add in the juice of one lime
- You will see the onions turn bright pink. Now you can add in your chaat masala and red chili powder and cook your onions until all of the lime juice has been absorbed.
- Note: feel free to mess around with these ratios until you get the taste you like. You can increase or reduce the spice, tanginess, or saltiness by varying the amount of lime, chaat masala, and chili powder you use.
Tamarind Chutney
- Break apart your tamarind into small pieces and soak it in boiling hot water for at least 30 minutes. The longer you soak it the better!
- Squeeze out all of the pulp using a sieve. This part sometimes takes a lot of elbow grease – I often spend a good 5-10 minutes doing this step to make sure I’ve gotten all of the pulp out.
- Note: You may need to soak your tamarind again in a tiny bit more water if you’re not getting out enough pulp.
- Once you’ve strained all the pulp, just mix in your spices and sugar. I recommend starting with 2 cups of sugar and working your way up to 2.5 depending on the tartness of the tamarind.
- Refrigerate your chutney overnight, and it should thicken up well.
Green Chillies Soaked in Vinegar
- Simply chop your green chilies into slices and soak in white vinegar for at least 20 minutes.
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