Burger is very popular among the children and is one of the favorite evening and party snack. It is commonly remembered as mcaloo tikki burger and gives us watery taste buds. I prefer not to buy them from the fast food chains or local hawkers, but instead make them in a healthy way at home.
The most important thing that triggers me to make the aloo tikki burger at home is the patties. The patties can be made of mixed vegetables (carrots, green peas and capsicum), instead of just potato, to make it more healthy.
Another reason for my apprehension towards outside burgers are the high calorie mayonnaise they use. I have used hung curd to make the dip which is equally tasty and way more healthy. To make the tasty home made burger more nutritious we can use wheat buns instead of maida buns and add loads of veggies to it.
Since aloo tikki burger is very famous among adolescents and young working people, at times they don’t get time to prepare the vegetable or potato patties. In place of this they can instantly use ready made smiles or aloo fritters (Mccain ready made), which can be deep fried or grilled.
Aloo tikki burger or vegetable patties burger can be served with green chutney, tomato ketchup, mustard sauce and French fries.
|Prep Time||15 Minutes|
|Cook Time||20 Minutes|
- 1/2 cup corn kernels boiled and slightly mashed
- 1-2 potato boiled and peeled
- 1/2 carrot peeled and chopped
- 1/4 cup green peas boiled ad mashed
- 1 tsp olive oil / refind oil to make the potato patties/ vegetable patties
- 1/4 tsp salt (to taste)
- 1/4 tsp oregano (optional)
- 1/4 tsp chaat masala
- 1/4 cup poha or bread crumbs (to bind it easily)
- 1 Tbsp maida (all purpose flour)
- 1/2 tsp cournflour
- 1/4 cup water
- 2 Tbsp thick curd
- 1 Tbsp thousand island/ mayonnaise (if not using curd)
- 1 tsp tomato ketchup
- 1 Tbsp cabbage (green/ purple) shredded (very thinly cut)
- 7-8 thin tomato slices
- 4-5 thin onion slices
- 2 fresh lettuce/ cabbage leaves
- 2 cheese slices optional
For making the vegetable patties| aloo patties| corn cheese patties
For the maida paste
For the curd dip / mayonnaise dip
For assembling veg patties burger
- Mash the peeled and boiled potatoes
- Add to the aloo mixture, 1/4 cup boiled and mashed green peas, 1/4 cup boiled and slightly mashed corn kernels and 1/2 grated carrot.
- Mix all the ingredients together and add bread crumbs or poha to help bind the mixture better (as it absorbs the moisture in the batter)
- Then add salt, red chilly powder, chaat masala and Oregano (optional) to the mixture and mix well.
- Now make small to medium sized flat round balls (equal to the size of the burger buns) and dip the vegetable patties in the cournflour mixture (explained below).
- Heat 2 Tbsp of oil in a non stick pan and put the nicely rounded and shaped patties over it.
- Cook it until it is roasted from both sides.
- Remove the vegetable patties on oil absorbent.
- Take 1 Tbsp of maida and 1/2 tsp of cornflour.
- Add enough water to make a thin to thick paste.
- Take 2 Tbsp of thick curd (preferably hung curd )
- Add 1/2 tsp of tomato ketchup to it and add a pinch of salt and crushed black pepper.
- Add shredded purple or green cabbage to it.
- If you are not using Curd, mix 2 Tbsp of Mayonnaise with tomato ketchup.
- Take the burger buns, cut them horizontally half and roast them on a non stick pan/ tawa. Apply little oil/ ghee on both sides
- Remove the buns off the flame.
- Place a fresh lettuce leaf (we can make them half) ,2-3 tomato slices over the bun and on the top of it put onion slices.
- Put 1 tbsp of thick curd dip or mayonnaise dip over it and cover it with aloo tikki or vegetable patties.
- Now put one cheese slice (optional)
- Again put the veggies (if you want it to be more healthy for kids) and cover the other cut burger bun over it. Put across a burger stick.
- Serve the aloo tikki burger with french fries, tomato ketchup. green chutney or potato wafers.