Taige Shukla
By Taige Shukla
Happy summer Saathee fam! If you’re anything like me, you want to spend as much time as you can soaking up the sun and enjoying the warm Carolina weather, especially if you’re by the water. Personally, the first thing I think of when prepping for a pool, lake, or even beach day, are the snacks of course! I’m always looking for something quick and easy to take along, so one of my favorite things to make are Hawaiian roll sliders. All you have to do is layer your favorite ingredients on the slider buns and bake! Naturally I had to make a Desi version and I must say the combo of these flavors are delicious! Pairing classic chutneys with aloo masala and melty cheese is a game changer. These bite sized sandwiches are super easy to prepare and are great for on the go. I even encourage you to have fun with the toppings/ flavors. Add on more veggies like sliced bell peppers, mix up your cheese selection, and experiment with different chutneys or sauces, your new summertime staple awaits. Enjoy!
Serves: 12 people
Prep Time: 1 hr
Ingredients:
One 12 Pack Hawaiian Buns
6 Pepper Jack cheese slices
½ red onion (thinly sliced)
1 Tbsp butter
Sesame seeds
For Aloo Masala filling
3 medium potatoes
¼ cup frozen peas
2 Green chilis (finely chopped)
1 Tbsp ginger (grated)
Juice of half a lemon
1 tsp cumin seeds (jeera)
1 tsp ground cumin seeds + coriander seeds (dhana jeera)
½ tsp chili powder
½ tsp garam masala
Salt & pepper to taste
For Sweet Apple Butter Chutney
½ cup apple butter
Juice of half a lemon
1 tsp coriander powder
1 tsp cumin
½ tsp chili powder
Pinch of salt & pepper
Water
For Green Cilantro Chutney
1 bunch cilantro
1 serrano green chili pepper (or less for less spice)
½ tsp cumin
Pinch of salt & pepper
Juice of half a lemon
Water
Directions:
1. Start by prepping the chutneys. For Sweet chutney, mix all ingredients together in a bowl until well combined, add water until you have a saucy consistency. For green chutney, place all ingredients together in a blender and blend until well combined, add a few splashes of water if needed. Feel free to add or subtract amount of spice to ideal taste for each chutney. Set aside.
2. Now prep the Aloo Masala (spiced potato) filling. Boil the potatoes for 15 mins or until easily pierced, then remove skin and lightly mash. Next, add 1 tbsp of oil to a pan along with cumin seeds and ground cumin + coriander. After 1 min, add in ginger and green chili. After another minute, add in the frozen peas until slightly warmed through and finish with the mashed potatoes, chili powder, garam masala, lemon juice and salt & pepper to taste. Lightly mash until the potato mixture is well combined.
3. Preheat oven to 350°F and assemble the sliders on a prepped baking sheet. Cut the Hawaiian buns in half, add green cilantro chutney to the top half and sweet apple butter chutney to the bottom half. Spread the aloo masala (spiced potato) mixture on bottom half, along with a layer of red onions and a bit more sweet chutney, or even your favorite hot sauce, top with pepper jack cheese slices.
4. Place the top buns back on, brush with melted butter mixture (melted butter + 1 tsp of each chutney) and top with sesame seeds. Cover with aluminum foil and bake for 15-20 mins, until the tops of the buns are golden-brown.
5. Let cool for at least 5 mins and serve with extra chutney or your favorite summer picnic sides!
