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1. Boil the potatoes in salted water until completely tender, about 20 minutes. Drain, peel, and let them cool for 10 minutes, then mash thoroughly until no lumps remain. Spread on a plate to release steam — dry mash is essential for tikkis that hold together.
4 piece Potato
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2. Add the besan, cumin seeds, coriander powder, red chili powder, amchur, chaat masala, garam masala, and salt to the mashed potato. Mix well until everything is evenly combined. Divide into 4 equal portions and shape each into a flat, round patty about 1 cm thick.
3 tbsp Besan (gram flour),
1 tsp Cumin seeds,
1 tsp Coriander powder,
0.8 tsp Red chili powder,
0.8 tsp Amchur (dry mango powder),
1 tsp Chaat masala,
0.5 tsp Garam masala,
1.5 tsp Salt
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3. Heat the oil in a wide non-stick pan over medium-high heat. Shallow-fry the tikkis for 3–4 minutes per side, pressing gently, until deeply golden and crisp on both sides. Cook in batches if needed to avoid crowding. Drain on a wire rack.
4 tbsp Oil (for frying tikkis)
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4. Make the green chutney: blend the fresh coriander leaves, mint leaves, green chilies, half the garlic cloves, lemon juice, and a pinch of salt with a splash of water into a smooth, vibrant green paste. Taste and adjust salt and lemon.
1.5 tsp Salt,
0.5 cup Fresh coriander leaves,
3 piece Green chili,
3 clove Garlic cloves,
0.2 cup Fresh mint leaves,
2 tbsp Lemon juice
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5. Make the spicy garlic chutney: finely mince the remaining garlic cloves and mix them into the red chili garlic sauce and vegan mayonnaise in a small bowl. Stir until smooth and creamy. This is your fiery, garlicky burger spread.
3 clove Garlic cloves,
3 tbsp Red chili garlic sauce,
2 tbsp Mayonnaise (vegan)
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6. Slice the onion into thin rings and the tomatoes into thin rounds. Set aside.
1 piece Onion,
2 piece Tomato
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7. Split the burger buns and toast them cut-side down in a pan with butter over medium heat for 1–2 minutes until golden.
4 piece Burger buns,
1 tbsp Butter
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8. Spread the spicy garlic chutney generously on the bottom bun. Layer on sliced onion rings and tomato rounds, then place the hot tikki on top. Drizzle green chutney and tamarind chutney over the tikki. Pile on a generous handful of sev for crunch, then press the top bun down. Serve immediately.
0.5 cup Sev (crispy chickpea noodles),
4 tbsp Tamarind chutney
By mansi
