Bombay Potato Sliders

Instructions

1. Prepare the potatoes
   Boil the potatoes until tender, about 15-20 minutes. Once cooled, peel and mash them in a large bowl, ensuring there are no lumps. The smoother the mash, the better your patties will hold together.
2. Sauté the aromatics
   Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the green chilies and ginger-garlic paste, cooking for another 2 minutes until fragrant.
3. Add spices and vegetables
   Add the ground cumin, coriander, garam masala, and turmeric to the pan. Stir for 30 seconds until fragrant. Add the thawed peas and cook for 2 minutes. Remove from heat and let cool slightly.
4. Form the potato patties
   Add the spice mixture to the mashed potatoes along with chopped cilantro. Mix thoroughly and season with salt to taste. Divide the mixture into 12 equal portions and shape into patties slightly larger than your slider buns, as they will shrink when cooked.
5. Cook the patties
   Heat oil in a large non-stick pan over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy. Work in batches if necessary, adding more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
6. Toast the buns
   Lightly toast the slider buns in the same pan, cut side down, until golden brown. This should take about 1 minute. Remove and set aside.
7. Assemble the sliders
   Spread mint-yogurt chutney on the bottom half of each bun. Place a potato patty on top, followed by a drizzle of tamarind chutney and some sliced red onions. Cover with the top half of the bun.
8. Serve immediately
   Arrange the sliders on a serving platter and serve hot with extra chutneys on the side. These sliders are best enjoyed immediately while the patties are still warm and crispy.