Aloo Tikki Sliders Recipe

5 from 11 votes

Whether you're hosting a casual gathering with friends or craving a unique twist on your usual weeknight dinner, this Aloo Tikki Sliders Recipe is sure to be a hit. Enjoy them on buns with cabbage/lettuce, onions, and mint cilantro chutney.

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: Indian

Diet: Vegetarian

Servings: sliders

Calories: 189kcal

Author: Vaishali

Equipment

1 Non Stick Pan

Ingredients

For the Aloo Tikkis

2 cups boiled potatoes that have been mashed See notes
1 cup frozen green peas Thawed
1 serrano pepper minced
5-6 sprigs cilantro stems removed and chopped
2 teaspoon salt adjust according to taste
½ tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon garam masala
1 teaspoon chaat masala
2 tablespoon corn flour
Olive oil to shallow fry the aloo tikkis

To assemble the aloo tikki sliders

12 Pavs (Indian style dinner rolls) or brioche slider buns, see notes
2 tablespoon cream cheese spread
4 tbsp mint cilantro chutney homemade or store bought plus more for serving, see notes
4 tbsp tamarind chutney homemade or store bought plus more for serving, see notes
¼ head cabbage sliced thin
½ white onion sliced thin
5 slices pepper jack cheese
2 tablespoon butter melted
chaat masala for sprinkling
2-3 sprigs chopped cilantro for garnish

Instructions

Making Aloo Tikkis

In a deep mixing bowl, add all the ingredients under aloo tikki (except oil) and mix well. Check the potato mixture for seasoning and adjust spices and salt to your taste if needed.
Take about 3 tablespoon of the potato mixture and form into patties of the same size as your slider bun. Lay the patty on a greased cookie sheet. Repeat until all the potato mixture has been used up. You should get at least 12 patties from this mixture.
Set a heavy bottomed non stick pan on medium high heat and add the about 1 tablespoon olive oil to it.
Once the oil is hot, add the patties/tikkis to the pan without crowding the pan. You should be able to cook 5-6 patties at a time in a 12 inch skillet.
Let the patties cook 3-4 minutes without moving. Then flip and cook for 2-3 more minutes on the other side. Remove to a paper towel lined plate. Your aloo tikkis are ready.

To assemble the sliders

Slice a block of 6 pavs or sliders from the middle so that you have a top and a bottom layer of 6 sliders each.
To the bottom layer of the buns apply cream cheese, mint cilantro chutney, and tamarind chutney evenly. Place six aloo tikkis on top (1 for each slider bun, see pictures).
Top the tikkis with cabbage and sliced onions followed by pepper jack cheese. Add the bun tops block.
Brush the bun tops with meted butter and sprinkle some chaat masala. Repeat with the remaining 6 slider buns.
Lay the assembled sliders on a foil lined cookie sheet and toast in a toaster oven until nicely toasted and the cheese has melted. Yo can also grill them in a griddle or a panini press.
Garnish with chopped cilantro and serve with mint cilantro and tamarind chutneys!

Notes

You will need 1 pound (about ½ kg) or 3-4 medium sized potatoes. Russet potatoes are my favorite to use in this recipe.

To thaw the peas, add 1 tablespoon water and microwave for 1 minute.

Use toasted cumin powder for a deeper flavor.

You can also use rice flour in place of corn flour. Rice flour will make the tikkis more crispy.

Use my homemade pav recipe for making pavs or you can use Brioche slider buns. If you cannot find brioche buns, you can use regular slider buns, or dinner rolls.

Find the chutney recipes here: Sweet tamarind and mint cilantro chutney

Nutrition