Dairy-Free Aloo Tikki Burger
Experience the fusion of Indian street food and burger bliss with this Dairy-Free Aloo Tikki Burger, a vibrant, plant-based delight perfect for any mealtime craving. Featuring crispy, golden potato and green pea patties spiced with classic Indian flavors like cumin, coriander, and amchur powder, these burgers are packed with bold, aromatic goodness. Served on vegan burger buns layered with fresh lettuce, juicy tomatoes, crunchy red onions, and a dollop of creamy vegan mayonnaise, each bite is a harmonious balance of texture and taste. This dairy-free recipe is ideal for vegans and anyone seeking a flavorful twist on traditional burgers. Ready in just an hour, these aloo tikki burgers promise a satisfying homemade treat that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 100 grams Green peas
- 1 medium, finely chopped Onion
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Amchur powder (dry mango powder)
- 2 tablespoons, chopped Fresh coriander leaves
- 1 teaspoon, or to taste Salt
- 3 tablespoons Rice flour
- 100 grams Breadcrumbs
- 3 tablespoons, for shallow frying Oil
- 4 pieces Vegan burger buns
- 4 large Lettuce leaves
- 1 large, sliced Tomato
- 1 small, sliced Red onion
- 4 tablespoons Vegan mayonnaise
Instructions
Boil the potatoes in a pot until they are tender. Once cooked, remove the skins and mash them in a large mixing bowl.
Steam or boil the green peas until soft. Drain and lightly mash them with a fork before adding them to the mashed potatoes.
Add the chopped onion, grated ginger, and chopped green chili to the potato and pea mixture.
Stir in the coriander powder, cumin powder, red chili powder, amchur powder, chopped coriander leaves, and salt.
Add the rice flour to the mixture to help bind the ingredients together. Mix well until thoroughly combined.
Shape the mixture into 4 equal-sized patties (about 2-3 inches in diameter each).
Coat each patty in breadcrumbs evenly, pressing lightly so the breadcrumbs adhere well.
Heat oil in a non-stick frying pan over medium heat. Shallow fry the patties until golden brown and crisp on both sides, about 3-4 minutes per side.
While the patties are cooking, slice the burger buns in half and lightly toast them on a separate pan or in a toaster.
Spread 1 tablespoon of vegan mayonnaise on the inner sides of each toasted bun.
Assemble the burgers by placing a lettuce leaf on the bottom half of the bun, followed by a crispy aloo tikki patty, tomato slices, and onion slices.
Cover with the top half of the bun and serve the burgers warm.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 7473 mg | 325% | |
| Total Carbohydrate | 433.7 g | 158% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 66.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4365 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
