Method

Make tikkis: Mix mashed potato with green chilli, ginger, coriander, chaat masala, cumin powder, cornflour, and salt. Divide into 4 equal balls. Shape each into a flat, round patty slightly larger than the burger bun (it will shrink when cooked). Refrigerate for 15 minutes to firm up.
About 10 min
Tip: Refrigerating the tikkis before cooking helps them hold their shape without breaking when you flip them.
Shallow-fry: Heat oil in a flat pan over medium-high heat. Add the tikkis. Press gently. Cook without moving for 4–5 minutes until the base is deeply golden and crispy. Flip carefully. Cook 4–5 minutes on the other side. The tikki should have a firm, crispy crust and be cooked through. Meanwhile, toast the burger buns in the same pan.
About 12 min
Tip: Do not flip the tikki until it releases cleanly from the pan — premature flipping breaks the crust.
Assemble: Spread mint chutney generously on the bottom bun. Add lettuce, then tomato slice. Place the hot tikki. Add a dollop of ketchup on top. Close with the top bun. Press gently and serve immediately. Optional: add a slice of cheese while the tikki is still hot.
About 3 min
Tip: The mint chutney on the bottom bun is the flavour centrepiece. Be generous.

Nutrition per serving (estimate)

Contains: gluten