McAloo Tikki Veggie Burger is a vegetarian Burger with an Indian style Potato Patty that has been popularized by McDonald’s in India. It is one of the yummiest combinations for a burger – and who doesn’t love potatoes? The aloo
Update: I blogged about this recipe in September 2014 and updated the post with some more details in April 2019.
This recipe started out as a product of leftover aloo
McDonald’s has a very popular Indian version of Burger – McAloo Tikki – in India. And this one is mine, which can be enjoyed sitting here in the US. McDonald’s happy meals are every kid’s dream meals growing up and not so much for us, vegetarian kids in the early days when there was not much awareness about vegetarian and vegan food. Things are much better now and McDonald’s is also coming up with a lot of vegetarian and vegan options here in the US and other countries. In December 2018, they announced their Global vegetarian and vegan menu – so there is hope for us Vegetarians 🙂
Coming back to my recipe – compared to the Farali Patties that I mentioned earlier, I made a few changes to the Patties for this recipe, as I didn’t want it stuffed this time, unlike the Farali Patties. I have posted the recipes for everything below. To be honest, I enjoyed the process of making this even more than eating the burger 🙂
This recipe is vegetarian, and can totally be made vegan by replacing the dairy products by their vegan version counterparts – burger buns included.
McAloo Tikki Burger | Veggie Burger
Ingredients
Veggie Burger
- 8 qty Burger buns (recipe given below, can also use store bought ones)
- 8 qty Aloo Tikki / Potato Patty (recipe given below)
- ½ qty Lettuce head, leaves separated
- 3 qty Tomatoes, sliced as roundels
- 1 qty Onion, sliced as roundels
- 8 qty Cheese slices (use vegan cheese for vegan version)
- 4 tablespoons Mustard sauce
- 8 tablespoons Tomato ketchup
Aloo Tikki | Potato Patties
- 4 qty Potatoes, boiled and mashed well
- 1 ½ tablespoon Arrowroot flour
- ½ teaspoon Chaat Masala
- ¼ teaspoon Rock salt
- 2 tablespoons Breadcrumbs optional
- 1 tablespoon Oil
- Salt – to taste
Instructions
Assembling the Veggie Burger:
- Cut the burger buns into half, smear the insides of both the halves – one with ketchup and another with mustard sauce. Arrange all of the above ingredients on top of the base and finish it with placing the top half of the bun. Serve it with a smile, with some extra ketchup and mustard on the side ?
- Arrange all of the above ingredients on top of the base and finish it with placing the top half of the bun. Serve it with a smile, with some extra ketchup and mustard on the side ?
Thats McAloo Tikki Burger for you. Enjoy!!
Aloo Tikki | Potato Patties:
- Mix all of the ingredients listed under Aloo tikki | Potato Patties ingredient ist, except oil. If the mixture is too soft, feel free to add either more arrowroot flour or any other binding agent.
- Form into patties, the diameter of burger buns.
- Heat a griddle add a couple of drops of oil per patty, put the patties on griddle. Let it cook till light golden brown, put a couple of drops of oil on top and flip it over. Cook till golden brown on the other side as well.Remove from griddle and make burgers right away or enjoy it all by itself with tomato ketchup!
Notes
- Hot tip: The burger tastes great with warm/hot patties.
- This is my version of Aloo Tikki, so it has ingredients that I felt comfortable adding. You can totally add ginger, green chilies if you want. You can also skip the arrowroot flour if you feel like.
- You can make the Aloo Ttikki without chaat masala and with regular salt. Chaat masala enhances the flavors a bit, suitable to the Indian palate.
- I made the healthier version of Ttikkis, hence just used a griddle to shallow-fry it. But feel free to deep fry the patties – though it’s absolutely not necessary and would taste just the same. If deep frying, make sure to coat the patties with the flour and/or breadcrumbs.
Nutrition
Burger Buns
Ingredients
- 3 ¼ cup All purpose flour
- 1 tablespoon Yeast
- 1 cup Milk, warm (use vegan milk for vegan version)
- 3 tablespoons Sugar
- ½ teaspoon Salt
- 5 tablespoons Butter, cold, cubed (use vegan butter for vegan version)
- 1 teaspoon Vanilla extract
- 1 teaspoon Poppy seeds
- 1 teaspoon White sesame seeds
- 1 teaspoon Black sesame seeds
Instructions
- Of the above, keep 1 tablespoon each of butter and milk aside, mixed, for brushing.
- Mix milk, sugar, yeast in a container and let it stand for 10 minutes. Add vanilla extract to it after 10 minutes.
- Take about 2 ½ cups of flour (keeping the rest aside for later use), add salt, mix well.
- Pour the yeast mixture in the flour and mix it, forming into a dough. Then gradually add the butter cubes one by one, along with the remaining flour. Keep mixing the dough well, while adding the butter and flour.
- Knead the dough really well, about 8-10 minutes from the time when you started adding the butter. This will help form the gluten and make the dough elastic. Oil a vessel and put the dough in it, let it rest in a warm place for a couple of hours or till the time it doubles, whichever happens first. Though not required, it wouldn’t harm if the dough rests more than that.
- Pre-heat the oven to 350 degrees.
- When the dough is ready, punch and knead it again. Form into balls, the size of say 2 golf balls – or say make about 8 balls out of the given dough. Roll it well into balls and place these a couple of inches apart on a lightly dusted or greased baking tray. Let it rest for about 20 minutes. This is called proofing. After 20 minutes, the dough would have been almost doubled in size.
While the dough is resting, pre-heat the oven to 350 degrees. - After 20 minutes of resting, sprinkle the burger balls with the toppings of your choice – white sesame seeds, black sesame seeds, poppy seeds etc. Brush these with the milk and butter mixture that was kept aside.
- Place the baking tray in the preheated oven for about 30-35 minutes. You can start with placing it on the bottom rack of the oven and then halfway, brush it again with the milk and butter mixture and then place it on the top rack of the oven. The burger buns are considered done when the top is slightly golden brown.
Each oven is different, it is suggested to start checking after about 20 minutes from the time when the buns went into the oven. In the end, if needed, can turn on the broiler for about 2 minutes to make the top more brown. If you turn on the broiler, do check it every 30 seconds, as the broiler tends to burn the food if left unattended. - Once done, remove from the oven and place it on a wire rack.
Notes
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
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