• 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!