Mix all batter ingredients together to form a thick smooth paste. Let this batter rest until you prepare the stuffing.
Mash the boiled peeled potatoes using your hand or a potato masher. You want them broken down, but not mushy.
In a pan on stovetop (or in the instant pot on saute mode), heat oil. Add the mustard seeds, curry leaves. Let the mustard seeds pop.
Add asafoetida, minced green chili, ginger, garlic and saute for 30 seconds until the raw smell is gone.
Add salt, turmeric, cilantro and then quickly add the potatoes. Mix well.
Add lemon juice and mix well with the potatoes. Take the potato stuffing off heat and let it cool.
Preparing Potato Fritters
Make small to medium sized balls with the potato stuffing using your hand.
Brush oil on the air fryer grill pan.
Mix the batter you prepared so it is smooth. Dip the potato balls in the batter, coat evenly and place them on the air fryer grill pan. Depending on the space you have add 4 or more at once, keeping space between them.
Set at 390°F in Air fryer for 14 minutes. Check half way through.
Carefully remove the fritters from the grill pan.
Preparing the Sliders
While the fritters are being prepared, slice the dinner rolls into 2 pieces.
Heat butter on a pan over medium heat and place the sliced dinner rolls on it. Lightly toast on one side and then turn to toast on the other side. (this step is optional)
Apply tamarind and green chutney on both sides of the dinner rolls. Sprinkle some dry chili garlic chutney. Place the fritters in between the dinner rolls and press gently. Gently press a little and serve immediately.
Stovetop variation: The spiced potato balls can also be fried in hot oil on the stovetop.
Sauce Variations: I used Indian Chutney’s with these Sliders. You can also vary with using other spread's such as Chipotle Mayo, Avocado Salsa, Pesto Mayo, etc. You can also add cheese, lettuce, a slice of onion or tomato if you like.