For Cheese Sauce  

• Using a double boiler technique, set an empty bowl over a pot filled with little water. 
• Add grated cheese, milk, and butter in that empty bowl.
• Continuously whisk it till the cheese melts and gets smooth in texture. It must have a semi thick consistency.
• Once the sauce is ready, take a square plate and line it with cling wrap or butter paper.
• Pour the prepared cheese sauce mixture onto the plate. 
• Set aside to cool down at room temperature.
• After that, keep it in the refrigerator to become firm for at least 4-5 hours, or you can keep this overnight to get the best results.
• Once it is set, remove the butter paper or cling wrap and cut it into square pieces. ( Remember, these cheese squares will be used as a filling inside the tikki. Make the tikkis a little smaller in size as compared to the burger buns, and at the same time, cut the cheese slices too. I’ve cut it into square pieces (about 3 inch and 1 cm in thickness).
• Then keep these prepared cheese slices inside the freezer until you get other ingredients ready.

For Creamy Tangy Mayonnaise

• In a medium bowl, add mayonnaise, red chilli sauce and tomato ketchup. Mix it well together nicely. Cover it and set aside for later use.

For Aloo Patty (tikki)

• Wash poha nicely and soak it in water for 2-3 minutes. After that drain all the excess water. Keep it aside.
• Heat a pan on medium flame. 
• Add 1 teaspoon of oil along with 1 tablespoon of butter. Allow it to melt. 
• Then add the green chillies and ginger. Sauté for 1 or 2 minutes.
• Next, add the boiled green peas. Stir fry for 1 to 2 minutes.
• Then add the boiled potatoes, soaked poha, powdered spices, salt to taste, chopped coriander leaves and lemon juice. 
• Mix everything well using a potato masher or using your fingers. Cook this mixture for 1-2 more minutes.
• Turn off the flame and transfer this mixture to a wide bowl.
• Let the tikki mixture cool down at room temperature or you can keep that in the fridge for 10 to12 minutes. 
• Meanwhile, prepare the corn flour slurry.

For the slurry

• In a mixing bowl, add refined flour, corn-flour, oil and salt to taste. Combine all the ingredients well. Add water to make a semi-thin slurry. 
• Also, take the panko bread crumbs to a plate and sprinkle a little salt over it.  

How to make Aloo Patty

• Check the aloo patty mixture. Take it out from the fridge, once it is completely cool.
• Take a spoonful of mixture and make round balls and shape it to make a patty. 
• Further press it and make a cavity into the centre to fill in the cheese squares. Do this process little quickly, else the cheese squares will start melting. 
• Seal properly and shape it in a tikki form. Make sure, the tikki size should be a little smaller as compared to burger buns.
• Once all your tikkis are ready, dip it into the corn flour slurry and coat it evenly on all sides.
• Then roll each patty with the dry panko bread crumbs. Press it lightly, so the crumbs stick to the patty evenly.
• Heat oil for deep frying the tikkis on medium high-flame and fry the tikkis until they turn crisp and golden brown. You can also air fry them or bake them at 200°c for 7- 8 minutes from both sides.
• Similarly fry other tikkis in batches.
• When patty is about to be ready, let’s start making burgers.

For assembling the burger

• In a non-stick pan, heat butter and toast the burger buns lightly facing on the bottom.
• Then spread the creamy tangy mayo inside the top of the burger bun.
• Now set the aloo tikki over the bottom of the burger bun along with 1-2 slices of tomatoes and onion rings and seal it with the top burger bun by pressing slightly. 
• Your cheese burst aloo tikki burger is ready.
• Serve immediately with crispy French fries and soft drink as desired.