• Heat butter in a pan, add garlic paste to it, and saute for few seconds.
• Now add all the veggies one by one, and saute for about 5 minutes.
  
• Add mashed potatoes, turmeric powder, mango powder, garam masala powder, chili flakes, and mix everything well. Switch off the flame.
• Add washed rice flakes and give it a nice mix. Switch off the gas.
• Mash it with a masher and let it cool down a bit and then keep it in the freezer for 15-35 minutes (this process is optional, the idea behind keeping the mixture in the freezer is to bring more crispiness in the patties)

For Batter

• In a bowl add all-purpose flour, cornflour, vegetable oil, and salt. Mix.
• Now add cold water to make a semi-thick batter.

For Dry Coating

• In another bowl add cornflour and baking powder, mix well, and set aside.

To Fry Patties

• Take out the mixture from the freezer and divide the mixture into 4 balls.
• And keep aside for coating.
• To coat the aloo Tikki, firstly, coat it with the dry mixture and pat & shake to remove excess flour, then dip it in the batter and coat it well, further coat it with ground cornflakes, pat & shake to remove extra cornflakes. Follow the same step to coat each aloo tikki.
• Now heat a pan filled with oil on medium-high heat, and fry the tikkis until they are crisp and golden brown on both sides.
  

Method to Assemble

• Spread mayonnaise over the top burger bun, place the aloo tikki over the bottom burger bun, place some tomato and onion slices, place one cheese slice, and a leaf of lettuce and close it with the top burger bun. Your vegetable burger is ready to be served.