Aloo Tikki Burgers

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“Jack and Jill
Went up the hill,
To fetch a pail of water,
At the top they found
A potato burger mount
And became vegetarian after”
For the Tikkis
3 boiled potatoes, peeled and mashed
1 teaspoon amchoor (dry mango powder)
½ cup breadcrumbs
½ teaspoon coriander powder
¼ cup chopped onions
2 green chilies, finely chopped
1 pinch cumin powder
1 tablespoon oil
Salt to taste
Freshly chopped coriander to garnish
For the Mint Chutney
1 cup cleaned mint leaves (pudina)
½ cup coriander leaves
 ½ teaspoon amchoor (dry mango powder)
1 teaspoon lemon juice
Salt to taste
For the Burgers
1/2 cup oil to shallow fry the tikkis
1 teaspoon butter to toast the buns
4 lettuce leaves
4 tomato and onion slices
4 cheese slices (optional)
4 Burger buns
Heat oil in a pan. Add the chopped onions and sauté till they are golden brown. Add all other ingredients for the tikkis, except the breadcrumbs and fresh coriander. Mix well on low heat for 2 minutes. Remove from heat. Keep aside to cool.
Once cooled, mix the coriander and the breadcrumbs into the mixture, and make 8 patties of 2 inches each. Heat oil in a pan, and shallow fry the patties till golden brown on both sides.
Mint chutney
Add all the ingredients for the chutney in a blender and blend. Add some water (not too much) if it’s too dry, but make sure it remains pasty and not watery. Remove and keep in the refrigerator to cool.
Heat the butter in a pan. Cut the burger buns into 2 halves and lightly toast each halve both sides. Do this for all 4 buns.
Putting it all together
Put some mint chutney on one half of the burger bun, topped with a lettuce leaf, a slice of onion, a slice of tomato, a slice of cheese and the potato tikki. You can leave the cheese out if you want it to be healthier- it tastes just as good without it. Put the other half of the bun on top and your veggie burger is ready!
Serve with a glass of cold coffee.