These mini aloo tiki sliders feature a blend of spiced potato, shallow fried to a slight crisp, sandwiched between a slider bun for the most delightful snack!
Ok guys, I’m not going to beat around the bush with this one, you just HAVE to try it. Yes, I know it looks similar to a vada pav, but no, it is not a vada pav; it’s an aloo tiki slider! And I promise you, it’s the best snack you’ll eat! The soft buttered bread, the spicy and sweet chutneys, and the subtly crispy potato patty all make for the perfect bite! I’ve always been obsessed with aloo tiki’s and I find that the mini ones are super cute, so I decided to make my own version of it! It’s always been a hit with my family and friends whenever I’ve made it and my husband can eat like five of these in one sitting, that’s how good they are!
You’re going to want to make sure you have your potatoes boiled, peeled, mashed and ready to go before you start this recipe as it will make your prep time much quicker. You can boil your potatoes and keep them for up to 3 days in advance of when you plan to make these. Once your potatoes are prepped, it’s very quick to add in all the ingredients and mold it into the proper consistency. Make sure to use your hands and really get in there when you’re kneading the mashed potato mixture with the spices, because that’s the Indian way, and the best way, of really ensuring all the spices get evenly distributed throughout the potatoes.
Here are a few tips to making the aloo tikis:
- Add in your fresh coriander after you have mixed all the other ingredients together. This helps prevent too much moisture from releasing from the chopped coriander
- Grease the palms of your hand when forming the aloo tikis, this will help make it easier in shaping them
- When you’re shallow frying the tikis, don’t forget to get the sides too! You don’t want to have raw potato on the sides
I used my own green chutney for these sliders (recipe below), however, you can feel free to use store bought chutney as well. I just prefer the taste of homemade green chutney more! I also used the Deep brand dry garlic chutney to top off these little bites of heaven. I haven’t mastered at home tamarind chutney yet either, so I used Swad brand tamarind and dates chutney. For the buns, I used the King’s Hawaiian savory butter rolls. These are widely available at your local grocery store! And lastly, put a little love into this and it’s sure to come out absolutely amazing. Enjoy!
Mini Aloo Tiki Sliders
Ingredients
- 5 small russet potatoes or 2.5 large russet potatoes boiled and mashed
- 2 green chili chopped
- 1/2 tsp haldi (turmeric)
- 1/2 tsp red chili powder
- 1/2 tsp amchur powder (dried mago powder)
- 1 tsp cumin powder
- 1 tsp coriander powder
- salt to taste
- 2 tbsp bread crumbs
- 1 tbsp corn starch
- 1/3 cup fresh coriander chopped
- oil for frying
- green chutney see ingredients below
- tamarind chutney
- dry garlic chutney
- 12 pack King's Hawaiian mini savory butter rolls
For Green Chutney
- 2 bunches coriander
- 1 tbsp dalia (roasted split gram)
- 2 inch fresh ginger peeled
- 1.5 tsp salt
- 1 jalapeno roughly chopped
- 3 green chilis
- 1 lemon juiced
- 1/4 cup water
Instructions
- In a large mixing bowl, add your boiled, mashed potatoes, green chili, haldi, red chili powder, amchur powder, cumin powder, coriander powder, salt, bread crumbs and corn starch
- Mix everything thoroughly using your hands to make sure the potatoes get fully coated with all the spices, then add in fresh chopped coriander and mix again
- Once your potato mixture has turned to a slight dough consistency, separate into 12 small balls. Oil the palms of your hands to help make this easier and gently flatten each ball between the palms of your hands so it looks like a small patty
- In a medium sized pan, heat the oil on medium high heat for a shallow fry. Once the oil is hot, start to fry 4-5 aloo tikis at a time and transfer them to a plate lined with a paper towel to drain the excess oil
- While the aloo tikis are frying, you can butter up the rolls and heat them on a pan or griddle for 2-3 minutes to get them slightly toasted before assembling your slider
Green Chutney
- In a blender, add coriander, dalia, ginger, salt, jalapeno, green chilis, lemon juice and water and blend
- If you see the mixture is too thick, add another 1/8 cup of water and continue to blend until you get a nice, smooth consistency for the green chutney
- Taste and adjust for salt or spice level
Assembly
- Spread a spoonful of green chutney and tamarind chutney on both sides of the toasted bun
- Place aloo tiki on the bottom half of the bun and top with a small spoonful of the dry garlic chutney
- Place the top half of the bun on and serve!
Notes
- I make my green chutney at home so that is what I used on these, but you can certainly used store bought green chutney as well
- I used the Deep brand dry garlic chutney
- You can find King’s Hawaiian mini rolls at your local grocery store
