This Diwali try out these delicious Kashmiri Dum Aloo Sliders with Walnut Chutney

Kashmiri flavours – hing, mustard oil, fennel seed and ginger powder – come together in a phenomenal slider by home chef Jasleen Marwah

Jasleen Marwah is based out of Mumbai who over the years has evolved from producing film content to becoming a home-chef representing Kashmiri food. She has been featured amongst numerous esteemed lists as one of the top home-chefs of the country. Currently, she runs her own cloud kitchen in Mumbai under the name Namak Swaad Anusaar that specialises in Kashmiri food.

Here’s a Diwali special traditional Kashmiri recipe with a modern twist from her –

Dum Aloo Sliders with Walnut Chutney

Ingredients

• ½ kg potatoes 
• 4 slices of bread
• 4 tbsp mustard oil
• ¼ tsp asafoetida
• 1 bayleaf
• 2 cloves
• 3 tsp kashmiri red chilli
• 2 tbsp curd
• ¼ tsp ginger powder
• 2 stp fennel seed powder
• 1 tsp salt
• 2 tbsp cornflour 
• 2 tbsp roasted semolina
• 2 cups water

Method

• Boil the potatoes and remove the skin once they cool down.
• Mash the potatoes well with a fork or hand.
• Heat mustard oil in a pan. Bring it to a smoking point and let it cool down.
• Now, in the pan add  ¼ tsp asafoetida.
• Add one bay leaf and 2 cloves.
• Turn off the gas to prevent the masalas from burning
• Add kashmiri red chilli 
• Add a bit of water to keep the chilli from burning.
• Now switch the gas back on, keep on low flame, add curd.
• Keep stirring the mixture, till the oil separates from the curd.
• At this point your oil colour should turn bright red!
• Once the oil separates, add a bit of water.
• Now add ginger powder.
• Add fennel seed powder.
• Add salt, mix well. Let there be no water content.
• Now add the mashed potatoes to this mixture and mix really well.
• Meanwhile, make a slurry of cornflour.
• Also, keep some semolina spread out on a plate to dab the aloo tikkis
• Keep a nonstick pan and some regular cooking oil eady for shallow frying.
• Once the potato mixture has cooled down, you can start making tikkis as per your taste. (remove whole spices that we added earlier)
• Heat a non stick pan and add 2 tbsp of oil in it.
• Dip the tikki into the slurry and then dab it into the sooji gently and slide it into the non stick pan.
• Cook until both the sides are nicely brown and crisp. The sooji will give a nice crisp crunch to outside, while the inside will remain soft like a dum aloo.
• To assemble the slider, take out the crisp bun from the otg, top with the tikki, then add the walnut chutney first and fresh mint leaves and roughly chopped walnuts!

Walnut chutney

Ingredients

1. ½ cup walnuts soaked for two hours 
2. 1 cup curd 
3. ½ cup mint leaves 
4. 2 green chillies deseeded
5. Salt to taste

Method

• While the walnuts are soaking in water, hang the curd in a muslin cloth to drain excess water.
• After 2 hours, blend the walnuts with mint and green chillies in a blender. ( you can keep the mixture slightly coarse for some texture.) Then add the hung curd and salt to it. Taste for salt. You can add some chopped green chillies to this and add some more spice punch to the chutney.