Strain the liquid and reserve for another use..

Using a slotted spoon, gently lower the battered potato ball into the oil and fry until golden brown on all sides, 4 to 6 minutes, adjusting the heat to maintain 350°F.Turn the vada with the spoon as it fries to ensure even cooking and browning.

Transfer to the paper towels to drain and season with salt.Repeat with the remaining vada.. Assemble the chaat.In a sauté pan, melt the butter over medium heat.

Split the buns and place them in the pan, interior-side down; fry until light golden brown, about 1 minute.Place one bun, open and interior sides facing up, on each of four plates.

Slather both sides of the bun with 2 to 3 teaspoons green chutney, then spoon about 2 teaspoons coconut chutney on top.

Place a vada on the bottom bun and top with fried chiles (if using) and bun top.“The gastrique offers a bite that’s complemented by the sweetness of strawberries, while the syrup adds depth, finish, and intrigue.”.

Seedlip Nota de Agave ($35).Food & Wine / Diageo.

Seedlip launched over a decade ago as one of the first.zero-proof alternatives.