McAloo Tikki Burger

adapted from bharatzkitchen

Ingredients

For the spice mix:

• 3/4 tsp coriander powder
• 1/2 tsp red chili powder
• 1 1/2 tsp cumin powder
• 1/3 tsp turmeric powder
• 1/4 tsp black pepper
• 1/2 or 1 tsp salt

For the potato mix:

• 1 tbsp butter
• 1 tbsp minced garlic
• 1/4 cup peas
• 3 potatoes, boiled and peeled and roughly mashed
• 3/4 cup soaked poha

For the batter:

• 1/4 cup flour
• 1/8 cup cornstarch
• 1/8 cup cornmeal
• 2 tsp oil
• 1/4 tsp salt
• 1/2 cup + 2 tbsp ice water

For the sauce:

• 3 tbsp mayo
• 2 tbsp ketchup
• 1/2 tsp red chili powder

Instructions

1. Mix all the spice mix ingredients together and set aside.
2. For the potatoes, melt the butter in a saucepan and lightly sautee the peas and garlic for 4-6 minutes.
3. Add the potatoes, poha, and spice mix and sautee for another 4-6 minutes. Add water if it gets too dry.
4. Take the potato mixture off the heat and roll into a long sausage type structure inside plastic wrap. Refridgerate for a few hours or freeze for upto 30 minutes. If the potato mixture is not sturdy enough for this, add upto 1/4 cup cornstarch.
5. While the potatoes are cooling, make the batter: mix everything required for the batter together in a bowl.
6. In another low bowl or plate, mix the breadcrumbs with salt and chili pepper and spread out evenly.
7. Prepare the sauce by mixing together the sauce ingredients.
8. Once the potato sausage thing is cold and stiff, take it out and slice into patty-shaped pieces.
9. Dip each slice into the batter, then coat with breadcrumbs, and deep fry (350-375 F oil temp) until deep golden on both sides.
10. Serve on toasted buns with tomatoes, onions, and the sauce.

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