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This McAloo Tikki Burger recipe will knock your socks off! Whether you’ve tried the real thing from McDonald’s India or not, you’ll love every bite!
McDonald’s India McAloo Tikki Burger Recipe
If you’re reading this recipe and have never heard of this burger before, let me share some insights. McDonald’s serves different burgers and dishes based on the region and the local preferences. Due to the large vegetarian population in India, there are plenty of vegetarian burgers found at McDonald’s India, such as McAloo Tikki Burger, McSpicy Paneer Burger, Veg Maharaja Mac and even a new Dosa Masala Burger, inspired from South India. You can also get crispy chicken burgers that are juicier and spicier than the ones found here! My favorite chicken burger is the McSpicy Chicken! If you didn’t know, McDonald’s India actually does not sell any beef burgers due to the large Hindu population. Comment below if you’d like to see more McDonald’s India recipes on the blog!
My favorite veggie burger from McDonald’s India is the McAloo Tikki Burger. It’s a crispy potato patty that has Indian elements infused into the patty. You could say that this McAloo Tikki Burger recipe is a great take on fusion cooking!
Unfortunately, however, coming to Canada I’ve really missed my favorite veggie burger. There really is no substitute for it here. As a result, it was my quest to try to replicate the burger I know and love right from home. I wanted to keep the recipe simple so that you too can easily make this recipe! Even if you’ve never tried the real thing, if you’re feeling adventurous in the kitchen and want to add a touch of Indian goodness to your typical veggie burger, then this recipe is for you! I always get inspired from eating out in my cooking! While you may not be in India to enjoy the actual McAloo Tikki Burger, you can still enjoy this McDonald’s classic! In my 5 tips to get motivated to cook, Make Cooking Fun!, free guide, I give more details about how having a theme and going outside can spark your creativity in the kitchen. For the month of November, I’ve actually been enjoying some delicious fried snacks, and that theme just wouldn’t be complete without my favorite burger recipe! We’ll be making them snack-sized by forming our patties into adorable little sliders! If Indian fast food is a destination unseen for you, then I totally recommend that you try this McAloo Tikki Burger recipe as part of your Live to Cook one-month challenge! Get my free guides by signing up to my email newsletter and never miss a new recipe!
To follow along as I prepare this delicious McDonald’s India classic burger, watch the video! If you haven’t already, please subscribe to my YouTube channel and hit the bell button so you’re notified when I share all of my video recipes! I really enjoy sharing the videos to go hand-in-hand with the written recipes so you’re set up for success! Let’s get cooking!
Tools Needed
Ingredients for This McAloo Tikki Burger Recipe
Here’s what you’ll need to make this delicious Indian potato burger! For all ingredient quantities and to save the recipe for later, scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD. You can also scale the recipe based on how many sliders you want to make!
For the Crispy Potato Patties
- Potatoes: Yukon gold yellow potatoes are my favorite, but feel free to use russet or white potatoes if that’s what you have on hand. I find yellow potatoes have a nice creamy flavor on the inside and they get really nice and crispy when you fry them.
- Peas: You can use fresh or frozen peas. If you’re using frozen peas, make sure they thaw before adding them to your mixture.
- Carrots: Finely chopped.
- Spices: The spices we’ll use in this crispy McAloo Tikki Patty are as follows: Kashmiri red chili powder, turmeric, ground coriander, and salt.
- Rice flour: This is used in the potato mix to bind the potatoes so that when you form the patties and fry them, the moisture in the patties don’t cause them to explode or break while frying. The rice flour absorbs any extra moisture.
- Vegetable oil: Used for deep frying our potato patties. Other oil options I like to shallow fry with are canola oil and peanut oil. I wouldn’t recommend ghee or coconut oil because they will affect the flavor of your patty.
For the Breading
- All purpose flour: The base to bread our potato patties. It’s a classic, and a good old friend when it comes to breading and deep frying! I’m sure you have some laying around, so it’s accessible to everyone.
- salt and pepper: To season the flour.
- Egg: The egg helps coat the patties with the breadcrumbs and allows them to stick onto the patties. This further helps to bind the patties while frying to get a nice even crispy texture.
- Panko breadcrumbs: I love to use Panko breadcrumbs for breading. Panko breadcrumbs are fantastic for breading because they give the crispiest breaded coating in contrast to regular breadcrumbs.
- Cilantro: Finely chopped cilantro will go into the breadcrumbs. This will add some color and will help season the breadcrumbs!
For the Burger Toppings
- Slider brioche burger buns: They’re soft and delicious, and they remind of the “pavs” (buns) in India, making these the perfect choice for this McDonald’s India recipe!
- Tomato: Sliced tomatoes are one of my favorite toppings for burgers! My favorite tomatoes are tomato on the vine, and for the best quality I recommend organic tomatoes.
- Onion: I’m using red onions and I’m thinly slicing them. You can use your favorite type of onion if you want.
- Cucumber: The coolness of cucumbers will balance out the spicy mayo and the spiciness of the aloo tikki patty.
- Classic Spicy Aioli: My favorite spicy mayo recipe! You only need a couple of ingredients and it gets ready in two minutes!
How to Make This McAloo Tikki Burger Recipe
Boiling the Potatoes
Before boiling your potatoes using either method, be sure to thoroughly rinse your potatoes to remove any dirt.
On the Stove Top
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt
Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
Instant Pot
Get more details and tips and tricks on how to make the best boiled potatoes in the Instant Pot with the full recipe here.
Insert the trivet in the Instant Pot and place the potatoes on the trivet. Pour 1/4 to 1/3 cup of water over the potatoes.
Close the Instant Pot and ensure the Instant Pot is in Sealing mode. Select the Steam setting and cook for 12 minutes, allowing for the pressure to release naturally.
Once the pressure has released, remove the lid. Insert a fork to check if the potatoes are completely cooked.
Preparing the Potato Patties
Peel the potatoes and add to a large bowl.
Then add peas and carrots, salt, red chili powder, ground coriander, turmeric and the rice flour.
Mash and mix well, to ensure that there are no big lumps and everything is well combined. Set this mixture aside until the potatoes cool down.
Once the potatoes have cooled down, divide the mixture to 8 equal portions. Working with one portion at a time, roll it into a ball and gently pat down to a patty, and smooth out the sides with the curve of your index finger. Repeat with remaining portions.
Put the all purpose flour, eggs, and breadcrumbs in separate plates.
Whisk the eggs and mix chopped cilantro in the Panko breadcrumbs. Season the flour with salt and pepper.
Dredge the patties in the flour, then in the eggs, and then in the breadcrumbs, ensuring to shake off the excess throughout. Adding gentle pressure on the patties while covering with breadcrumbs helps create the ultimate crispy crust.
Place the coated patties on a baking tray lined with parchment paper as the oil heats up.
In a pan, heat about 1/2 cup of oil on medium heat and fry the patties for 3-4 minutes on each side or until golden brown.
Assemble the Burger!
Slice the buns in half and toast the buns.
Starting with the bottom bun, spread the spicy mayonnaise. Then add the onion slices, the potato patty, tomato, cucumber, and finally coat the top bun with the spicy mayonnaise and add it over the burger.
Insert a skewer and enjoy!
You can serve your McAloo Tikki Burger with a light salad or Oven Baked Homemade Crispy French Fries.
Tips to Master This Indian McAloo Tikki Burger Recipe
- Test the oil temperature before frying the patties to ensure that they are not greasy, but they are crispy and light. To test, have a small piece of potato mixture and if the oil is ready, that piece should float and sizzle, but not turn brown too quickly. Your test piece also makes for a delicious snack while you cook!
- Pack the patties tightly as you shape them to ensure that they don’t break while frying. Your patties should have no cracks and the edges should be smooth.
- While the potatoes are cooling down before frying, you can get ahead with your toppings by chopping the veggies, and by preparing your spicy mayo.
- Insert a skewer into your sliders so that they don’t slide around and to make eating them easier!
Why did my potato patty break in oil?▼
The first reason is that your potatoes did not completely cool down when you were frying them. You must allow the potatoes to cool down sufficiently after making your mixture before you fry or else the patties will not hold their shape.
Secondly, there may be too much moisture in your potatoes. This can happen if you don’t drain the potatoes well after you’ve boiled the potatoes. Make sure they are thoroughly drained and dried before you peel the potatoes. If the potatoes are too wet, the excess water in the patties will cause the patties to break when they are deep frying. As the water escapes and cooks away, the potato starts to crack.
Why is my aloo tikki patty dark brown?▼
This is because you made the patties too well done while frying. If the oil is too hot or you don’t pay attention, the breadcrumbs will overcook and give your patties a color that is a dark brown and not the golden brown that we are looking for.
Can I Pan-Fry the Potato Patties?▼
If you are trying to make your favorite crispy aloo burger, then you won’t get the same taste and crunch by pan-frying. There is just no way unfortunately and you must deep fry for best results. My mom would try to do this back in India and the patty was so dry and not tasty at all! I don’t recommend - just treat this meal as a special treat!:)
Storing Leftover Aloo Tikki Patties
If you have cooked extra potato patties, you can store them in the refrigerator for up to one week since they are vegetarian and do not contain milk. Store your leftover potato patties in an airtight container or plastic wrap. If you have an air fryer, I recommend you reheat in the air fryer to maintain the crispiness and for the quickest method.
If you don’t have an air fryer then I would recommend that you microwave the patty for only about 30 seconds, then continue to roast on a pan with some oil or butter to get the crispiness back. Microwaving the patty will make the breadcrumbs mushy and soggy, and that won’t be enjoyable! Otherwise, you could reheat the patties in the oven at 350 F, but this will be inefficient since you will need to wait for the oven to preheat!
Can I Freeze McAloo Tikki Patties?▼
In my experience, potatoes do not freeze very well at all! When you defrost them, you’ll find that the texture gets altered because of the condensation from the starchiness of the potatoes. I would not recommend preparing the patties in advance and freezing them. The best option is really to make them fresh when you’re ready to serve, and store any leftovers in the refrigerator.
Why You Cannot Order This One in the US
The McAloo Tikki is a fixture of the McDonald's India menu and one of the best-selling burgers in the country, but it has never been sold in America. That is why so many Americans who tried one on a trip end up hunting for a recipe instead of a drive-through. There is no beef anywhere near it either: the filling is a spiced potato and peas patty, breaded and shallow-fried, so it is vegetarian by design rather than by substitution.
Is It Vegan, and What Vegetables Are In the Patty?
As written here it is vegetarian but not vegan. The breading calls for 1 large egg in the dredge, and the assembled burger gets 1 tbsp of mayonnaise on each bun half. Both are easy to work around. Whisk 2 to 3 tbsp of the all-purpose flour into enough water to make a loose slurry and use that in place of the egg wash, then swap in a vegan mayonnaise or skip it altogether in favor of a chutney. Check the buns as well, since plenty of slider buns contain milk or egg.
The vegetables in the patty are modest but they earn their place. A 1/4 cup of green peas and 1/4 cup of finely diced carrots go into the mash along with the turmeric, Kashmiri red chili powder, ground coriander, salt and 1/2 cup of rice flour. Dice the carrots small, because large pieces create weak spots that the patty can split along. The rice flour is quietly doing the most important job here: it binds the mash and takes up moisture the potatoes give off, which is the same reason the recipe insists on draining and drying the boiled potatoes thoroughly and letting the mixture cool before anything meets hot oil.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make McDonald's India McAloo Tikki Burger at home! A crispy spiced potato patty, tangy sauces, and soft bun come together in this easy vegetarian Indian burger recipe.
Stovetop
Rate this recipe ✦
10 min
Prep
35 min
Cook
45 min
Total
8
burgers
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the crispy potato patties
For the breading
- (125 g) all purpose flourShop →
- salt(to taste)Shop →
- pepper(to taste)Shop →
- large egg · make your own
- (90 g) panko breadcrumbsShop →
- (16 g) cilantro(chopped)
For the burger
- slider burger buns
- (65 g) mayonnaise · make your own
- tomatoes(sliced)Shop →
- slices of onions
- cucumber slices
Instructions
To boil the potatoes (stove top version)
- 1
Thoroughly rinse potatoes and scrub any dirt off.
Thoroughly rinse potatoes and scrub any dirt off.
- 2
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt
- 3
Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
- 4
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
To boil the potatoes (Instant Pot version)
- 1
Thoroughly rinse potatoes and scrub any dirt off.
Thoroughly rinse potatoes and scrub any dirt off.
- 2
Insert trivet in the Instant Pot and place potatoes on trivet
Insert trivet in the Instant Pot and place potatoes on trivet
- 3
Pour between ¼–⅓ cup of water over potatoes.
Pour between ¼–⅓ cup of water over potatoes.
- 4
Close lid and ensure Instant Pot is in Sealing Mode.
Close lid and ensure Instant Pot is in Sealing Mode.
- 5
Select Steam setting and cook for 12 minutes, let pressure release naturally.
Select Steam setting and cook for 12 minutes, let pressure release naturally.
- 6
Try inserting a fork or knife to ensure the center of the potatoes are cooked.
Try inserting a fork or knife to ensure the center of the potatoes are cooked.
To prepare the potato patties
- 1
Peel the potatoes and add to a large bowl. Then add turmeric, chili powder, ground coriander, salt, carrots, peas and rice flour. Mash and mix well, to ensure that there are no big lumps and everything is well combined. Set this mixture aside until the potatoes cool down.
Peel the potatoes and add to a large bowl. Then add turmeric, chili powder, ground coriander, salt, carrots, peas and rice flour. Mash and mix well, to ensure that there are no big lumps and everything is well combined. Set this mixture aside until the potatoes cool down.
- 2
Once the potatoes have cooled down, divide the mixture to 8 equal portions. Working with one portion at a time, roll it into a ball and gently pat down to a patty, and smooth out the sides with the curve of your index finger. Repeat with remaining portions.
Once the potatoes have cooled down, divide the mixture to 8 equal portions. Working with one portion at a time, roll it into a ball and gently pat down to a patty, and smooth out the sides with the curve of your index finger. Repeat with remaining portions.
- 3
Put the all-purpose flour, eggs, and breadcrumbs in separate plates.
Put the all-purpose flour, eggs, and breadcrumbs in separate plates.
- 4
Whisk the eggs and mix chopped cilantro in the Panko breadcrumbs. Season the flour with salt and pepper.
Whisk the eggs and mix chopped cilantro in the Panko breadcrumbs. Season the flour with salt and pepper.
- 5
Dredge the patties in the flour, then in the eggs, and then in the breadcrumbs, ensuring to shake off the excess throughout. Adding gentle pressure on the patties while covering with breadcrumbs helps create the ultimate crispy crust.
Dredge the patties in the flour, then in the eggs, and then in the breadcrumbs, ensuring to shake off the excess throughout. Adding gentle pressure on the patties while covering with breadcrumbs helps create the ultimate crispy crust.
- 6
Place the coated patties on a baking tray lined with parchment paper as the oil heats up.
Place the coated patties on a baking tray lined with parchment paper as the oil heats up.
- 7
In a pan, heat about ½ cup of oil on medium heat and fry the patties for 3-4 minutes on each side or until golden brown.
In a pan, heat about ½ cup of oil on medium heat and fry the patties for 3-4 minutes on each side or until golden brown.
To assemble the burgers
- 1
Slice the buns in half and toast the buns. Apply 1 tbsp of mayonnaise on each half. Starting with the bottom bun, add lettuce, tomato, crispy potato patty, sliced onions and then the top bun.
Slice the buns in half and toast the buns. Apply 1 tbsp of mayonnaise on each half. Starting with the bottom bun, add lettuce, tomato, crispy potato patty, sliced onions and then the top bun.
- 2
Serve with a light salad or Oven Baked Homemade Crispy French Fries
Serve with a light salad or Oven Baked Homemade Crispy French Fries
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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