Potato & Chickpea Burgers

These burgers are inspired by the Indian street food snack called ‘aloo chana chaat’. This combines the two main ingredients of potatoes and chickpeas with various aromatics, spices and chutneys to create one of the most delightful snacks.

I have taken more or less the same ingredients, and put them in a patty form. The main flavouring ingredient in my patties is the tangy chaat masala, which is a spice powder mix mainly consisting of dried mango powder, cumin, pomegranate seed, ginger, salt and chilli. Depending on the brand of the chaat masala, the ingredients combination might vary slightly.

These patties can be a bit crumbly. I suggest you let them crisp up properly on one side before turning them on the other. This will prevent them from breaking. They can be baked in the oven or fried in a non-stick pan.

The patties are gluten free and vegan friendly. 🌱 They are also absolutely delicious served with a fresh and crispy green salad. 😋 As a treat and a complete meal on a warm summery day, I like to serve these patties with some fresh homemade raita and a dollop of mango chutney, all tucked inside a buttery wholemeal paratha.

Potato & Chickpea Burgers

  • Servings: 8
  • Difficulty: easy
  • Print

A tangy veggie patty, best served with a fresh raita and some sweet and spicy mango chutney


For the patties:

  • 475g potatoes, cooked
  • 240g chickpeas, cooked
  • 1 small onion, finely minced
  • 2 tbsp fresh coriander, chopped
  • 1 tsp ground cumin seeds
  • 2 tsp chaat masala
  • 1 lime, zested
  • Sea salt & black pepper

For the raita:

  • 100g natural yoghurt* (see notes)
  • 100g cherry tomatoes, finely chopped
  • 50g cucumber, finely chopped
  • Lime zest


  1. Mash the potatoes until smooth in consistency. Roughly mash the chickpeas and mix with the potatoes.
  2. Add the onion, coriander, cumin seeds, chaat masala and lime zest. Combine everything together until all ingredients are evenly distributed. Season with salt and pepper.
  3. Divide the mixture into 8 portions and form them into patties.
  4. Put the patties onto a baking sheet lined with baking paper and place them in the refrigerator for at least 15 minutes.
  5. In the meantime, prepare the raita. In a small bowl, mix all ingredients together and season with salt & pepper.
  6. Preheat the oven to 200 degrees Celsius. Brush the patties with some olive oil before putting the baking sheet into the oven. Bake for 8-10 minutes on each side or until golden in colour. Otherwise, heat a tablespoon of olive oil in a non-stick pan and fry the patties on medium high heat for 5-7 minutes on each side until golden brown.
  7. Serve warm with the homemade raita, mango chutney and fresh baby spinach in a wholemeal paratha.


*For vegan raita, use the same amount of a plain and unsweetened vegan yoghurt of choice mixed with a tablespoon of lemon juice.

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