Potato Sliders - with homemade whole wheat Buns #RecipeRedux

 

   The finger food is common in each and every culture . We Indians prefer to eat our every meal with hand , it is our culture.

I made this potato sliders with the homemade whole wheat buns long before and this recipe was my post for this month’s theme.

May 2016 – Theme

Small Plates For Sunny Days

Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.

 Sliders can be had as an appetizer , snack or for breakfast , lunch or dinner. Easy to make and will be a filling meal.

                               Mini Potato Slider

 I made the whole wheat mini Burger Buns a day before and made the patties next day and served these sliders.

  You can use store bought slider buns for this.

Requirements :

4 Mini Whole wheat Buns

4 slices of Tomato slices

4 round Cabbage  leaf

4 Onion Slices

Capsicum pieces

1 cup Hung curd

Salt

Black Pepper Crushed

2 tbs Butter

For Potato Patties :

2 large potato

1 tsp ginger garlic paste

2 tbs rolled oats

1 tsp chilli powder

1 tbs corn flour

Salt to taste

Oil for frying

Method :

Making of Potato Patties

 Boil the potato and peel skin off and mash.

To the mashed potato , add the ginger garlic paste , chilli powder , salt and mix well.

   Add in the corn flour and mix well. Shape into round patties.

Spread the oats in a flat plate and roll the patties in the oats , so all the surfaces are coated with oats . This gives a crunchy crust to patties.

 Shallow fry the patties till golden brown.

Arranging the Slider

  Cut the slider buns to two halves.    

 Melt 2 tbs of butter on a griddle or skillet over medium heat . Place the buns with the cut side down on the melted butter. Cook for  30 to 40 seconds , until golden brown and toasted.

Mix salt and pepper powder to the hung curd. You can use cream cheese instead of hung curd.

Spread the hung curd mixture on upper and lower halves toasted side.

On the top of lower half  , place  a slice of tomato followed by cabbage . Then place the potato patties followed by a slice of onion and capsicum pieces.

Place the top half of the bun and insert a long tooth pick.

Serve immediately. Makes four potato sliders.

Potato Sliders with whole  wheat bun is ready to serve.

  

   

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Bahraini Kebab / kebab Bahraini #Bahrainicuisine

  When I first thought it might be a meat based dish and I can’t try. To my surprise it was a dish similar to our chickpea fritters / Bonda / pakoras.

   The batter is made with the chickpea flour / Besan flour / Kadalai maavu as we call in India. In Bahrain , they call it as kebab flour. The difference between the Indian and this one is adding chopped tomatoes.

  This is a popular dish during Ramadan and is served at Iftar meal served along with yogurt and coriander dipping sauce.

Requirements :

2 cup chickpea flour

¼ tsp baking powder

1 tsp salt

¼ tsp chilli powder

a pinch of garam masala

2 green chilli

1cup water

oil for frying

1 egg ( optional )

1 large onion

1 large tomato

2 garlic clove

Method :

   Peel and chop onion, chop tomato , peel and crush garlic. Chop green chillies.

  In a bowl mix together chickpea flour , garam masala , onion , tomato , garlic , green chilli , chilli powder , salt and baking powder.

Add in the water and mix with a ladle to a thick pouring consistency.

Keep the batter to rest for 20 minutes.

Heat vegetable oil in a deep pan / wok , pour a spoonful of batter in the hot oil and fry till golden brown by flipping in between with slotted spoon.

 Place on a paper kitchen towel to remove excess oil.

Serve warm with mint yogurt dip.

Borani Kachalu

     This is a dish in which potato slices are simmered in garlic , ginger infused tomato sauce. A creamy yogurt sauce with dried mint is poured and serve with naan.
     This dish may be have as an appetizer or as sidedish with naan. This tastes similar to our potato roast.

Ingredients :

Oil – 1 – 2 tbsp

Fresh minced garlic – ½ tsp

Fresh minced ginger – ½ tsp

Tomato sauce – ½  cup ( 8 tbsp )

Potatoes  - 1 lb

Turmeric powder – ¼ tsp

Cayenne  pepper – ¼ tsp

Yoghurt – ¾ cup

Dried mint – 1 tsp

Salt to taste

Method :

 Slice potatoes into 1/8 of an inch thick disks.

Heat a large frying pan and add oil.

Add the ginger and garlic , sauté well.

Add in tomato sauce , turmeric , cayenne and salt , mix well for one minute.

Add potato disks and stir for 2 – 3 minutes, ensuring that each disk coated with oil and tomato sauce.

Sprinkle some water on top of potatoes and cover pan with lid.

Allow to cook for 10 minutes.

Take off from flame.

Whip the yogurt  and add mint and salt.

Arrange potato disks in the serving plate and drizzle yogurt on top. Sprinkle dried mint .