Vegan Aloo Tikki Burger
Elevate your burger game with this Vegan Aloo Tikki Burger, a plant-based twist on a beloved Indian street food classic. This recipe features crispy, golden potato and pea patties infused with the bold flavors of garam masala, cumin, and dried fenugreek leaves. Sandwiched in soft vegan burger buns and layered with fresh lettuce, juicy tomato, and zesty red onion, each bite is perfectly balanced with creamy vegan mayonnaise and tangy green chutney. Ready in under an hour, this recipe is ideal for a vibrant, satisfying weeknight dinner or a fun twist on traditional burgers for your next gathering. Packed with aromatic spices and wholesome ingredients, this vegan burger brings the bold, comforting flavors of India straight to your table.
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Recipe Information
Ingredients
- 3 large Potatoes
- 0.5 cup Frozen peas
- 1 cup Breadcrumbs
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Fenugreek leaves (dried)
- 2 tablespoons Vegetable oil
- 4 Vegan Burger Buns
- 4 Lettuce leaves
- 1 large Tomato
- 1 small Red onion
- 0.25 cup Vegan green chutney
- 0.25 cup Vegan mayonnaise
Instructions
Boil the potatoes with skin on until fully cooked. Peel them once cooled slightly.
Mash the boiled potatoes in a large mixing bowl.
Blanch the frozen peas in boiling water for 3 minutes and then drain well.
Add the peas to the mashed potatoes along with ginger-garlic paste, garam masala, coriander powder, cumin powder, red chili powder, salt, and fenugreek leaves.
Mix everything well to form a smooth mixture. Adjust seasoning if necessary.
Add breadcrumbs to the mixture and knead until everything is incorporated.
Divide the mixture into 4 equal parts and shape them into round patties.
Heat the vegetable oil in a non-stick skillet over medium heat.
Cook the patties for about 5-7 minutes on each side or until golden brown and crispy.
While the patties are cooking, slice the tomato and onion thinly.
Toast the vegan burger buns slightly in the oven or on a skillet.
Spread vegan mayonnaise on the top half of the buns and green chutney on the bottom half.
Assemble the burger by layering lettuce leaves, a potato patty, tomato slices, and onion rings on the bottom half of the bun.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1172 mg | 25% | |
*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.
