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1. Boil the potatoes whole in salted water for 20–25 minutes until completely tender when pierced with a knife. Drain well, then peel while warm and mash thoroughly in a large bowl. Spread the mash out and let it cool to room temperature — excess moisture is the enemy of a crispy tikki.
4 piece Floury potatoes (e.g. Maris Piper or Russet)
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2. Using a fork, roughly mash the chickpeas into the potato — you want some texture, not a smooth paste. Add the grated ginger, chopped green chilli, cumin seeds, ground coriander, ground cumin, amchur, chilli powder, chopped fresh coriander, and salt. Mix well to combine.
0.5 cup Canned chickpeas, drained,
1 tbsp Fresh ginger, finely grated,
1 piece Green chilli, finely chopped,
1 tsp Cumin seeds,
1 tsp Ground coriander,
0.5 tsp Ground cumin,
0.5 tsp Amchur (dry mango powder),
0.5 tsp Chilli powder,
1.5 tsp Salt,
3 tbsp Fresh coriander leaves, chopped
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3. Add the besan to the mixture and mix again — this binds the patties and helps them crisp up. The mixture should hold its shape when pressed. Divide into 4 equal portions and shape each into a round flat patty about 1.5 cm thick. Place on a plate and refrigerate for 15 minutes to firm up.
4 tbsp Besan (chickpea flour)
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4. Make the mint-coriander chutney: blend the fresh mint leaves, fresh coriander for chutney, garlic cloves, lemon juice, Greek yogurt, and a pinch of salt together until smooth. Adjust seasoning and set aside in the fridge.
1.5 tsp Salt,
0.5 cup Fresh mint leaves,
1 cup Fresh coriander (for chutney),
2 clove Garlic cloves,
1 tbsp Lemon juice,
3 tbsp Greek yogurt
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5. Make the tamarind sauce: combine the tamarind concentrate, jaggery or brown sugar, and water in a small saucepan over low heat. Stir for 2–3 minutes until the sugar dissolves and the sauce becomes slightly syrupy. Add a pinch each of salt and garam masala, stir, and remove from heat. Set aside to cool.
0.5 tsp Garam masala,
1.5 tsp Salt,
2 tbsp Tamarind concentrate,
1 tbsp Jaggery or brown sugar,
3 tbsp Water
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6. Heat the neutral oil in a wide non-stick or cast-iron skillet over medium-high heat until shimmering. Add the chilled patties and fry undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip carefully and fry for another 4 minutes. Remove to a wire rack — do not stack them or they will steam and soften.
4 tbsp Neutral oil (for pan-frying)
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7. While the tikkis rest, spread butter on the cut sides of the burger buns and toast them in a dry skillet over medium heat for 1–2 minutes until golden.
4 piece Burger buns,
1 tbsp Butter
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8. Assemble the burgers: spread a generous layer of mint-coriander chutney on the bottom bun, then add a lettuce leaf, a hot aloo tikki patty, sliced tomato, and sliced red onion. Drizzle tamarind sauce over the top, then close with the top bun. Serve immediately.
4 piece Iceberg lettuce leaves,
2 piece Tomato, sliced,
1 piece Red onion, thinly sliced
By mansi
