Ingredients:

• Oil to fry the vada’s
• 12 bread rolls
• 6 potatoes, boiled & mashed
• 4 onions, chopped (Keep one in a separate bowl to put on top)
• 4 tbsp oil
• 2-3 curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• ¼ tsp asafoetida
• 1 tsp amchur powder or lemon juice
• 4 cloves garlic, shredded
• 2 inch ginger, shredded
• 6 thai chilies, crushed
• 1 ½ tsp amchur powder
• 1 ½ tsp turmeric powder
• 1 cup gram flour
• ½ cup Water
• Salt to taste
• Cilantro chopped
• Green chutney
• Sweet chutney
• Red garlic chutney or tetcha chutney

Directions:

1. For the dry peanut chutney grind all the ingredients to a coarse like consistency. Set it aside until ready use. (optional)
2. In a bowl whisk together gram, water, salt, and ½ tsp turmeric powder. Set this aside until ready to use.
3. Heat oil to deep fry the vada’s.
4. In a pan heat oil, once heated add cumin seeds, mustard seeds, sesame seeds, curry leave, and asafoetida. Once it splatters add onions, garlic, ginger, and green thai chilies. Once the onions are softened, add turmeric powder, amchur powder and salt. Turn off the heat.
5. Add the onion mixture to the mashed potatoes. Mix everything really well. Roll the potatoes in a ball shape.
6. coat the rolled vada’s in the gram flour mixture until its coated well and has a thick layer on it. Deep fry until golden brown. Follow this until all the vada’s are fried.
7. Toast the bread on both sides, then spread green, garlic, and sweet chutney on both sides. Put a fried vada, top it with the dry peanut chutney, chopped onions, and cilantro.
8. Serve hot!