Vada Pav Potato Fritter Sandwich

Ingredients

• FOR THE CORIANDER CHUTNEY:
• 2 cups chopped cilantro
• 2 tbsp. fresh lemon juice
• 2 tbsp. roasted peanuts
• 2 tbsp. desiccated coconut
• 2 tsp. kosher salt
• 2 jalapeños, stemmed
• FOR THE TAMARIND CHUTNEY:
• 8 oz. tamarind paste
• 1 tbsp. canola oil
• 2 tsp. fennel seeds
• ½ tsp. black mustard seeds
• 1 serrano chile, stemmed and finely chopped
• ¾ cup packed dark brown sugar
• ⅓ cup pitted dates, finely chopped
• ¼ cup raisins
• 1 tsp. hot paprika
• FOR THE VADA:
• ½ tsp. kosher salt, plus more to taste
• 1½ lb. russet potatoes, peeled and cut into 1" chunks
• 2 tbsp. canola oil
• ¾ tsp. black mustard seeds
• ⅛ tsp. asafetida
• 1 ½"-piece ginger, peeled and minced
• 2 cloves garlic, minced
• ¾ tsp. ground turmeric
• 1 small yellow onion, finely chopped
• 1 serrano chile, stemmed and finely chopped
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped mint
• 2 tsp. fresh lemon juice
• 1 cup chickpea flour
• ¼ cup rice flour
• ¼ cup plain yogurt
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. baking soda
• Canola oil, for frying
• 2 tbsp. unsalted butter
• 8 store-bought Parker House rolls, split but left hinged

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