These Aloo Tikki Sliders are the perfect snack
Do you call them aloo tikki, potato cutlets or aloo ke kabab? Whatever you call them, they’re delicious! I love making them on their own, but lately I’ve been in the mood to elevate my normal recipes, so I decided to make some aloo tikki sliders. These have it all. They’re spicy, tangy and sweet. They have a delicious cheese pull and you dip them in a refreshing yogurt mint chutney that I’m sure you’ll have plenty of uses for because Ramadan is upon us!
Preparation is key for these sliders
I always boast about creating recipes that you can prep and cook in 30 minutes or under. This is one of them. The key to saving time is in your prep work and time management. While the potatoes are boiling chop up the onions and cilantro. Measure out your spiced and take out all other elements this recipe needs. Then after you assemble the aloo tikki sliders, make the yogurt dip as they bake, and maybe clean up a bit so you can enjoy them right out of the oven.
You need some basic ingredients to make these sliders
I love using Hawaiian sweet rolls for this recipe. The sweet bread really compliments the spicy potato filling. If you can’t find sweet rolls, normal slider buns or burger buns will do the job just fine. The flavor enhancers in this recipe are the chutneys. The Hari Chutney(Mint Chutney) and Imlee ki Chutney(Sweet Tamarind Chutney) add so much flavor it’s unreal(you can find the recipes linked here and below). The one addition to a desi recipe is the cheese. It’s just enough to add some light flavor and give a great cheese pull. The spiced butter keeps the rolls soft and adds flavor so every layer has something for you.
Aloo Tikki Sliders
Ingredients
Potato Filling
- 2 cups potatoes peeled, cubed and boiled
- 2 tbsp chopped onions
- 2 tbsp chopped cilantro
- 1-2 green chillies chopped
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp crushed pomegranate seeds
- 1/2 tsp salt or to taste
- 1/4 tsp ground coriander seeds
- 1/4 tsp black pepper
- 1/4 tsp chili powder
Spiced Butter
- 3 tbsp butter
- 1/2 tsp ground cumin
- 1 tsp cilantro chopped
Mint Yogurt Dip
- 1 tbsp mint chutney
- 1/4 cup yogurt
- 1 tsp water
To assemble sliders
- 1 pack Hawaiian Sweet Rolls
- 1/2-3/4 cup shredded mozarella
- 2 tbsp mint chutney
- 2-3 tbsp sweet tamarind chutney
Instructions
- Preheat your oven to 400 F.
- In a medium sized bowl combine all the ingredients listed under potato filling and mix them to combine, mashing the potatoes down slightly.
- Take your rolls out of the packaging and cut them in half lengthwise. Place the bottom half in a greased oven-proof dish. Take the top off and spread over the mint chutney. Then add the potatoes filling so it's about 1/2 an inch thick. You may have leftover filling. Then spread over the tamarind chutney. Add more if you like a tangy flavor. Then add the shredded mozzarella and press the top layer of the rolls down gently to secure the fillings.
- In a small bowl mix the melted butter with the cumin and cilantro. If you are using unsalted butter add a pinch of salt. Brush the spiced butter all over the tops and sides of the rolls. Bake for 10 minutes or until the cheese has melted and the rolls are a golden brown.
- In a small bowl mix together the ingredients listed under Mint Yogurt Dip. Serve the Aloo Tikki Sliders with this dip. Refrigerate leftovers in an airtight container. You can reheat them in the microwave or pop them in an air fryer for a couple of minutes.
Notes
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