Aloo Tikki Burger

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This crispy, cheesy aloo tikki burger is stuffed with a paneer-cheese patty and topped with cilantro chutney, pickled onions, sweet tamarind chutney, and vinegary chilies.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: fusion, Indian

Servings:

Author: Shreya Walia

Equipment

air fryer

Ingredients

Aloo Tikki Burger

2 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 turmeric powder
1/4 tsp garam masala
1/4 tsp mango powder
1/4 tsp chaat masala
3 tbsp Shredded Paneer
3 tbsp Shredded cheese blend

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 mango 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

7 ounces tamarind
2 c hot water
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

Green Chillies Soaked in Vinegar

2 green chillies
1/4 c white vinegar

Instructions

Boil and Mash the Potatoes: Boil gold potatoes until fork-tender, then mash until smooth with no lumps. Smooth potatoes help bind the tikki without using flour.
Mix in Spices and Oil: Add oil, salt, cumin, coriander powder, red chili powder, haldi, garam masala, amchur, and chaat masala. Mix until evenly seasoned and cohesive.
Shape the Potato Patties: Form two equal-sized potato patties, pressing firmly so they hold their shape during air frying.
Make the Paneer-Cheese Patty: Combine shredded paneer and cheese in a 1:1 ratio and press tightly into a small patty. It should fit comfortably between the potato patties.
Stuff and Seal: Place the paneer patty between the two potato patties and press the edges to seal completely, forming one large aloo tikki burger patty.
Air Fry: Cook at 400°F for 15–20 minutes or until golden and crisp. Flip halfway for even browning.
Make the Cilantro Chutney: Blend yogurt, cilantro, mint, jalapeño, cumin, amchur, garlic powder, and ginger powder until smooth. Adjust salt to taste.
Prepare Pickled Onions: Sauté onions in oil until softened. Add lime juice and cook until onions turn pink. Mix in chaat masala and red chili powder; cook until liquid evaporates.
Prepare Tamarind Chutney: Soak tamarind in hot water for at least 30 minutes. Strain thoroughly to extract pulp. Mix with sugar, spices, and seasonings. Refrigerate to thicken.
Make Vinegar Green Chilies: Slice green chilies and soak in vinegar for at least 20 minutes.
Assemble the Burger: Layer the crispy aloo tikki patty with cilantro chutney, pickled onions, tamarind chutney, and vinegary green chilies on a toasted bun. Enjoy immediately.

Notes

The recipe makes a pretty large batch of chutneys, especially the tamarind chutney which should last you a long while!

Storage: Store cooked patties in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 5–7 minutes.

Freezing: Freeze shaped uncooked patties for up to 3 months. Air fry directly from frozen, adding 5 minutes to cooking time.

Substitutions: Replace paneer with mozzarella, pepper jack, or a vegan cheese blend. Use Greek yogurt or vegan yogurt in the chutney.

Ingredient Tip: Use gold potatoes for best texture—they bind without flour and deliver the creamiest tikki center.

Nutrition