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.