Mumbai Plant-Based Chik’n Sliders with Desi Slaw and Raita
00DifficultyIntermediate
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Versatile Ingredients Bar and Kitcen - Chicken Sliders
Yields4 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins
Tzatziki
 ¼ cup Tzatzikipremade product
 ½ tsp dried mint
 ¼ tsp garlic powder
Slaw Mix
 ½ cup red cabbage, shredded
 ¼ cup green cabbage, shredded
 ¼ cup carrot, shredded
 ½ serrano chile, minced
 1 tbsp dry roasted peanuts
 1 tbsp unsweetened shredded coconut
 1 tbsp rough chopped cilantro
 1 tsp kosher salt
 ½ tbsp lime juice
 1 ½ tbsp canola oil
 ¼ tsp yellow mustard seed
 1 pinch turmeric
Sandwich
 6 Hawaiian slider buns
1

In a bowl, mix into the tzatziki, the roasted ground cumin, coriander powder, dried mint, and garlic powder. Set aside and let it set refrigerated for at least 30 minutes.

2

In a bowl, mix the red cabbage, green cabbage, carrot, serrano, peanuts, coconut, cilantro, salt, lime juice, canola oil, salt, mustard seed, and turmeric. Mix well and let sit refrigerated for at least 30 minutes.

3

Deep fry chik’n tenders for 4-5 minutes.

4

Slice Hawaiian rolls, butter and toast on a griddle.

5

To plate: Arrange toasted buns on the plate and spread the raita on the bottom of the roll. If necessary, slice the 2oz chik’n tender and place on top of the raita. Top with Desi slaw and ap of with the bun. Garnish with chaat masala fries.

 
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Ingredients

Tzatziki
 ¼ cup Tzatzikipremade product
 ½ tsp dried mint
 ¼ tsp garlic powder
Slaw Mix
 ½ cup red cabbage, shredded
 ¼ cup green cabbage, shredded
 ¼ cup carrot, shredded
 ½ serrano chile, minced
 1 tbsp dry roasted peanuts
 1 tbsp unsweetened shredded coconut
 1 tbsp rough chopped cilantro
 1 tsp kosher salt
 ½ tbsp lime juice
 1 ½ tbsp canola oil
 ¼ tsp yellow mustard seed
 1 pinch turmeric
Sandwich
 6 Hawaiian slider buns

Directions

1

In a bowl, mix into the tzatziki, the roasted ground cumin, coriander powder, dried mint, and garlic powder. Set aside and let it set refrigerated for at least 30 minutes.

2

In a bowl, mix the red cabbage, green cabbage, carrot, serrano, peanuts, coconut, cilantro, salt, lime juice, canola oil, salt, mustard seed, and turmeric. Mix well and let sit refrigerated for at least 30 minutes.

3

Deep fry chik’n tenders for 4-5 minutes.

4

Slice Hawaiian rolls, butter and toast on a griddle.

5

To plate: Arrange toasted buns on the plate and spread the raita on the bottom of the roll. If necessary, slice the 2oz chik’n tender and place on top of the raita. Top with Desi slaw and ap of with the bun. Garnish with chaat masala fries.

Mumbai Plant-Based Chik’n Sliders with Desi Slaw and Raita