Full written recipe for Cheese burst aloo tikki burger

Prep time: 25-30 minutes
Cooking time: 25-30 minutes
Serves: 7-8 tikkis


Cheese disc
Ingredients:
Processed cheese 200 grams (grated)
Butter 1.5 tbsp
Milk 130 ml
Method:
Set a double boiler, by keeping a bowl over a stock pot filled with little water, make sure the water should not touch the base of the bowl, now, add cheese, milk & butter in the bowl, whisk well and melt the cheese, whisk until the cheese is smooth in texture and it should be semi thick in consistency.
Once the cheese sauce is ready, take a square plate and line it with butter paper or a cling wrap, pour the cheese sauce and cool down to room temperature, once it cools down refrigerate until the cheese sauce sets & becomes tough. To get better results you can keep this overnight.
Once set, remove the butter paper/cling wrap and cut it in squares, remember this cheese squares will be as a filling in the tikki and the tikki has to be little smaller in size compared to the burger buns so cut it accordingly, I’ve cut it in 3 inch square and keeping 1 cm in thickness.
Keep these cheese squares in the freezer until you fill them in the aloo tikki mixture.

Creamy tangy mayo
Ingredients:
Mayonnaise ½ cup
Ketchup 2 tbsp
Red chilli sauce 1 tbsp
Methods:
In a bowl add mayonnaise, red chilli sauce and ketchup and mix well. Keep aside to be used in burger.

Crispy aloo tikki
Ingredients:
Butter 1 tbsp + Oil 1 tsp
Green chillies 2-3 nos. (chopped)
Ginger 1 tbsp (chopped)
Green peas 1/4th cup (boiled)
Potatoes 4-5 medium size (boiled & grated)
Poha (flattened rice) ½ cup (soaked)
Salt to taste
Powdered spices:
Coriander powder 1 tsp
Red chilli powder 1 tsp
Jeera powder 1 tsp
Turmeric powder 1/4th tsp
Garam masala 1 tsp
Aamchur powder 1tsp
Lemon juice ½ tsp
Fresh coriander a small handful (chopped)
For slurry:
Corn starch ½ cup
Refined flour ½ cup
Salt to taste
Oil 1 tsp
Water as required
Panko bread crumbs to coat
Oil for deep frying
Methods:
Set a pan on medium heat, add oil & butter, let it heat and add the green chillies and ginger, sauté them for 1-2 minutes.
Further add the green peas and sauté for 1-2 minutes.
Further add the boiled potatoes, soaked poha, salt to taste, powdered spices, lemon juice and freshly chopped coriander leaves, mix and combine well, further use a potato masher and mix well while cooking for 1-2 minutes.
Once the mixture is ready, transfer in a bowl and allow to cool down to room temperature, once cooled set it in the fridge for 10-12 minutes. By the time you can make the slurry.
For slurry, take a mixing bowl and add refined flour, cornstarch, oil and salt to taste, mix well and add water to make a semi thin slurry. Also, season the panko bread crumbs by adding salt.
As the mixture is set in the fridge, take a spoonful of mixture and shape it in balls first, further press it and make a cavity to fill in the cheese squares, at this stage you have to be a little quick or else the squares will start to melt, seal it well and shape it in a tikki, make sure the size of the tikki should be little smaller than your burger buns.
Once your tikkis are filled with cheese squares and shaped, dip it in the slurry and coat it well, further coat it with dry seasoned panko bread crumbs, follow the same step to coat all the aloo tikki.
*tip: make these tikkis and store them in freezer for up to 15 days. Don’t forget to thaw before frying.
Set oil for deep frying on medium high heat and fry the tikkis until they are crisp and golden brown. You can also choose to air fry them or bake them at 200°c for 7- 8 minutes on both the sides.
Your cheese burst aloo tikkis are ready.

Assembly
Ingredients:
Burger buns as required
Butter to toast burger buns
Creamy tangy mayo
Fried aloo tikkis
Tomato slices as required
Onion slices as required
Cheese slices (optional)
Method:
Set a pan and add butter, toast the burger buns lightly facing on the inside, further spread the creamy tangy mayo over the top burger bun, place the aloo tikki over the bottom burger bun, place some slices of tomatoes and onions and close it with the top burger bun. Your cheese burst aloo tikki burger is ready to be served, make as many you want and serve with some crispy french fries and coke.
*tip: slice the onions and keep it in ice cold water to retain its crispiness.


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