New Update
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| Main Ingredients | Medium potatoes, Burger buns |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 4 medium potatoes, boiled and peeled
- 4 burger buns
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon chaat masala
- 1 tablespoon fresh coriander leaves, chopped
- Salt to taste
- ¼ cup dried breadcrumbs
- Oil for deep-frying
- 2 tablespoons green chutney
- 2 tablespoons mayonnaise
- A few Iceberg lettuce leaves
- 2 medium tomatoes cut into roundels
- 1 medium onion, cut into rings
- 4 cheese slices
- 4 cherry tomatoes
Method
- Mash the potatoes in a bowl. Add red chilli powder, cumin powder, turmeric powder, coriander powder, chaat masala, coriander leaves, salt and breadcrumbs and mix well.
- Divide the mixture into 4 equal portions and shape them into patties. Lightly flatten and roll on a flat surface to get even edges. Put it in a zip lock bag and freeze overnight.
- Heat sufficient oil in a kadai. Deep fry frozen potato tikkis till golden brown and crisp. Drain on an absorbent paper.
- Take mayonnaise and green chutney in a bowl and mix well.
- Cut the burger buns horizontally into halves.
- Spread a tablespoon of mayo-chutney mixture on the bottom half of each burger buns.
- Place a few lettuce leaves then the tikki, 1-2 tomato slices, 1-2 onion rings and a spoonful of the mayo-chutney mixture. Place a cheese slice and cover with the top half of the buns.
- Skewer a cherry tomato on a toothpick and secure the burger with it. Serve immediately.
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