Paneer-Stuffed Aloo Tikki Burger

A delicious twist on an all time favorite! If you love aloo tikkis, you'll enjoy this version stuffed with panner, and served with a cilantro chutney, pickled onions, and tamarind sauce.

For those of you who haven't tried indian street food, this recipe is a great place to begin! It's super quick and easy to prepare and absolutely bursting with flavor. While this potato burger can be enjoyed with the toppings of your choice, I highly recommend that you try it with these traditional chutneys and pickled onions. It's a fantastic combo.






Aloo Tikki Burger:

  1. 3 small gold potatoes

  2. 1 tbsp oil

  3. 1/2 tsp salt

  4. 1/2 tsp cumin

  5. 1/2 tsp coriander powder

  6. 1/2 tsp red chili powder

  7. 1/8 tsp haldi

  8. 1/4 tsp garam masala

  9. 1/4 tsp amchur

  10. 1/4 tsp chaat masala

  11. Shredded Paneer (to taste)

  12. Shredded cheese blend (to taste)

Cilantro Chutney:

  1. 3 tbsp yogurt

  2. 2 tbsp cilantro (finely chopped + tightly packed)

  3. 2 tbsp mint (finely chopped + tightly packed)

  4. 1 tbsp jalapeño finely chopped + tightly packed)

  5. 1/8 tsp salt (or to taste)

  6. 1/8 tsp cumin powder

  7. 1/8 tsp amchur powder

  8. 1/8 tsp garlic powder

  9. 1/8 tsp ginger powder

Pickled Onions:

  1. 2-3 tsp oil

  2. 1/4 large red onion

  3. 1 lime

  4. 3/4 tsp chaat masala

  5. 3/4 tsp red chili powder

Tamarind Chutney:

  1. 2-2.5 c raw sugar (this can vary depending on the tartness of the tamarind)

  2. 2 tsp roasted cumin

  3. 2 tsp salt

  4. 2 tsp red chili powder

  5. 1 tsp black pepper

  6. 1/2 tsp ginger powder

  7. 1/2 tsp garlic powder

  8. 1/4 tsp smoked paprika

  9. 1/2 package of tamarind (~200g)

  10. 2 c hot water

Green Chillies Soaked in Vinegar

  1. Green chillies

  2. White vinegar





Aloo Tikki Burger:

  1. Boil your potatoes and mash them in a bowl

  2. Mix in your oil and all of your spices until evenly combined

  3. Form two round patties with your hands

  4. Grab your shredded paneer and the cheese blend of your choice (I used pizza cheese blend) in a 1:1 ratio, and form a small patty by pressing everything together firmly with your hands. Make sure that this patty can fit between the two potato patties you just made.

  5. Note: the amount of cheese and paneer you use is totally up to you! I just eyeballed it. Fit in as much or as little as you like.

  6. Place the paneer patty in the middle of the two potato patties you just made, and press everything together to make one large aloo tikki burger!

  7. Pop your burger into an airfryer at 400 degrees for about 15-20 minutes depending on how crispy you want it. If you're doing more than one patty at once you can increase the cook time.

Cilantro Chutney:

  1. Toss all of your ingredients into a food processor until its smooth to create your chutney!

Pickled Onions:

  1. Sauté your onions in oil until they soften and then add in the juice of one lime

  2. You will see the onions turn bright pink. Now you can add in your chaat masala and red chili powder and cook your onions until all of the lime juice has been absorbed.

  3. Note: feel free to mess around with these ratios until you get the taste you like. You can increase or reduce the spice, tanginess, or saltiness by varying the amount of lime, chaat masala, and chili powder you use.

Tamarind Chutney:

  1. Break apart your tamarind into small pieces and soak it in boiling hot water for at least 30 minutes. The longer you soak it the better!

  2. Squeeze out all of the pulp using a sieve. This part sometimes takes a lot of elbow grease - I often spend a good 5-10 minutes doing this step to make sure I've gotten all of the pulp out.

  3. Note: You may need to soak your tamarind again in a tiny bit more water if you're not getting out enough pulp.

  4. Once you've strained all the pulp, just mix in your spices and sugar. I recommend starting with 2 cups of sugar and working your way up to 2.5 depending on the tartness of the tamarind.

  5. Refrigerate your chutney overnight, and it should thicken up well.

Green Chillies Soaked in Vinegar:

  1. Simply chop your green chilies into slices and soak in white vinegar for at least 20 minutes.


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