Paneer Aloo Tikki Sliders with Quick Mint Chutney

Paneer Aloo Tikki Sliders with Quick Mint Chutney ingredients

• 2 Potatoes, medium
• 150 g Paneer, crumbled
• 0.25 cup Red onion, finely chopped
• 0.25 cup Carrot, grated
• 1 tsp Fresh ginger, grated
• 0.5 tsp Green chili, finely chopped
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.25 tsp Amchur (dry mango powder)
• 0.5 tsp Salt
• 0.25 cup Breadcrumbs
• 4 tbsp Vegetable oil
• 0.5 cup Fresh mint leaves
• 0.25 cup Fresh cilantro
• 1 whole Green chili
• 1 whole Garlic clove
• 1 tbsp Lemon juice
• 2 tbsp Plain yogurt
• 0.25 tsp Salt
• 8 pieces Small roti
• 4 pieces Tomato slices
• 4 pieces Red onion rings

How to make Paneer Aloo Tikki Sliders with Quick Mint Chutney

1. Boil the 2 medium potatoes in salted water until fork-tender, about 15-20 minutes. Drain them, let them cool slightly, then peel and mash thoroughly in a large bowl.
2. Add the 150g crumbled paneer, 0.25 cup finely chopped red onion, 0.25 cup grated carrot, 1 tsp grated fresh ginger, 0.5 tsp chopped green chili, 0.5 tsp cumin powder, 0.5 tsp coriander powder, 0.25 tsp amchur, and 0.5 tsp salt to the mashed potatoes. Mix everything well to combine, ensuring no large lumps remain.
3. Stir in 0.25 cup breadcrumbs into the mixture. This will help bind the tikkis and absorb any excess moisture. Divide the mixture into 8 equal portions and shape each into a flat, round patty, about 2.5 inches in diameter.
4. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, carefully place 4 tikkis into the skillet, ensuring they are not overcrowded.
5. Cook the tikkis for 3-4 minutes per side, or until they are golden brown and crispy. Add the remaining 2 tablespoons of oil and cook the other 4 tikkis similarly. Transfer the cooked tikkis to a plate lined with paper towels to drain excess oil.
6. While the tikkis are cooking, prepare the mint chutney: In a small blender or food processor, combine 0.5 cup fresh mint leaves, 0.25 cup fresh cilantro, 1 whole green chili, 1 garlic clove, 1 tbsp lemon juice, 2 tbsp plain yogurt, and 0.25 tsp salt. Blend until smooth. Taste and adjust seasoning if needed.
7. Warm the 8 small roti pieces. You can do this by heating them lightly on a dry skillet over medium heat for 30 seconds per side until pliable, or microwave them briefly according to package instructions.
8. To assemble the sliders, spread a generous spoonful of the quick mint chutney on one side of each warm roti. Place one paneer aloo tikki on top of the chutney.
9. Garnish each tikki with a slice of tomato and a few red onion rings. Fold the roti over the tikki, creating a 'slider' effect.
10. Serve the Paneer Aloo Tikki Sliders immediately as a delicious and satisfying snack.

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