McAloo Tikki Burger
ID: 1cfa781f...
A delicious McDonald's style McAloo Tikki Burger featuring a super crispy, spiced potato and peas patty (tikki). Served in a soft, toasted bun with a tangy tomato mayonnaise sauce and crunchy vinegar-soaked onions.
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🍳 Cooking Flow
Blend a green masala paste and cook it with peas and poha. → Combine the spiced mixture with chilled grated potatoes, shape into patties, and refrigerate. → Prepare the mayo-ketchup sauce and set sliced onions in vinegar ice-water. → Dip the patties in batter, coat with panko breadcrumbs, and deep-fry until crispy. → Toast the burger buns and assemble with sauce, vinegar onions, and the hot tikki.
Cooking Steps
Brief Cooking Order
Blend a green masala paste and cook it with peas and poha. → Combine the spiced mixture with chilled grated potatoes, shape into patties, and refrigerate. → Prepare the mayo-ketchup sauce and set sliced onions in vinegar ice-water. → Dip the patties in batter, coat with panko breadcrumbs, and deep-fry until crispy. → Toast the burger buns and assemble with sauce, vinegar onions, and the hot tikki.
Introduction
A delicious McDonald's style McAloo Tikki Burger featuring a super crispy, spiced potato and peas patty (tikki). Served in a soft, toasted bun with a tangy tomato mayonnaise sauce and crunchy vinegar-soaked onions.
Step 1
Soak 1/4 cup of frozen peas in a bowl of water for a few minutes.
Step 2
Wash and clean 1/4 cup of poha under water, then set it aside in a strainer to drain for about 5 minutes.
Step 3
In a mixer jar, combine fresh coriander leaves, mint leaves, yellow chilli powder, garam masala, black salt, pepper powder, coriander powder, red chilli powder, chat masala, garlic cloves, lemon juice, and 2 tbsp of water. Grind into a smooth masala paste.
Step 4
Peel and grate 6 small boiled, chilled potatoes (about 1 3/4 cups of grated potato).
Step 5
Heat 1 1/2 tbsp of oil in a pan, add the prepared masala paste, and cook for 30 seconds.
Ingredients List
Important Notes
Use boiled potatoes that have been chilled in the fridge for at least 5 hours to prevent them from becoming sticky or mushy.
Adding poha helps absorb excess moisture in the aloo, making the tikki strong and hold its shape perfectly.
Placing fried tikkis in a perforated plate or strainer allows steam to escape from all sides, keeping them crispy for up to 30 minutes.
Soaking onions in vinegar and ice water removes their pungent, sharp flavor and gives them a refreshing, crunchy bite.
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