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McDonald's McAloo Tikki (Copycat)
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Current community rating (2 votes)
About
• 3 large potatoes (about 1 pound / 450g), boiled, peeled, and mashed
• 1/2 cup (70g) green peas, boiled and lightly mashed
• 1/2 cup (50g) plain breadcrumbs (for binding the patty)
• 1 teaspoon (5g) salt
• 1/2 teaspoon (1g) cumin powder
• 1/2 teaspoon (1g) coriander powder
• 1/2 teaspoon (1g) garam masala
• 1/2 teaspoon (1g) red chili powder
• 1 teaspoon (5g) chaat masala
• Vegetable oil for deep frying
FOR THE BATTER & BREADING:
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/2 cup (120ml) water
• 1 cup (115g) breadcrumbs (panko or regular)
• 1/2 teaspoon (3g) salt
FOR THE TOMATO MAYO SAUCE:
• 1/2 cup (120ml) vegan mayonnaise (McDonald's India uses an eggless mayo)
• 3 Tablespoons (45ml) tomato ketchup
• 1/2 teaspoon (1g) sweet paprika or Kashmiri chili powder (for that signature orange color)
FOR ASSEMBLY:
• 4 regular hamburger buns (ensure they are vegan if you want a 100% plant-based burger)
• 1 small red onion, sliced into thin rings
• 1 medium tomato, thinly sliced
• 1 Tablespoon (15ml) vegetable oil or vegan butter for toasting buns
Recipe
- 1Mash it up: Throw the boiled potatoes, green peas, binding breadcrumbs, salt, cumin, coriander, garam masala, chili powder, and chaat masala into a large bowl. Mix everything together with your hands until it forms a firm, dough-like mixture. The spices are what make this Indian McDonald's classic so special.
- 2Shape the tikkis (patties): Divide the spiced potato mixture into 4 equal portions. Roll them into tight balls and flatten them into thick patties that are just slightly wider than your buns. Pop them in the freezer for 20 minutes to firm up — this prevents them from falling apart when they hit the hot oil.
- 3Make the secret orange sauce: The signature McAloo Tikki sauce is incredibly simple but iconic. Whisk together the vegan mayonnaise, tomato ketchup, and paprika until you get a smooth, light orange, sweet-and-tangy sauce. Keep it in the fridge until you're ready to build.
- 4Set up the breading station: In one bowl, whisk the flour, cornstarch, water, and salt until you have a smooth batter (it should look like thin pancake batter). Put your outer layer of breadcrumbs in a separate wide dish. Dip a chilled potato patty into the wet batter, let the excess drip off, then completely coat it in the dry breadcrumbs, pressing gently so they stick.
- 5Fry to golden perfection: Heat your vegetable oil in a deep skillet or pot to 350°F (180°C). Fry the breaded patties for 4-5 minutes, flipping once, until they develop a super crispy, deep golden-brown crust. Let them rest on a wire cooling rack so they stay crunchy.
- 6Assemble the McAloo Tikki: Lightly toast your buns in a pan with a little oil or vegan butter. Spread a generous spoonful of that orange mayo sauce on both the top and bottom buns. Lay your crispy potato patty on the bottom bun, top it with a slice of tomato and a few raw red onion rings, then close it up. Enjoy the crunch!