Artichoke Batata Vada

Add diced potatoes to a pot, cover with water, and add a generous amount of salt. Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and add to a mixing bowl. Add turmeric, cumin, and coriander powder, and coarsely mash the potatoes. Set aside.

In a large skillet, heat oil over medium-high heat. Add mustard seeds. Once they start to sputter and pop, add the onions and a pinch of salt and saute for 5 minutes on medium heat. Add diced chile and ginger and saute for 1 minute. Add potatoes and cook for 3 minutes, mixing continuously. Add cilantro, salt, and lemon juice and mix well. Taste and adjust salt and lemon juice as needed. Set aside to cool slightly.

While the potatoes cool, make hte aioli. Add mayo, garlic, red chili powder, paprika, salt, pepper, and lemon juice to a small bowl. Whisk until well combined and set aside.

Once the potato mixture is cool enough to handle, roll it into 8 large balls. Place one ball into the divit of an artichoke heart and gently press them together. Repeat with the remaining balls and artichoke hearts. Set aside.

Heat a pot of oil to 375°F over medium heat.

While the oil heats, make the batter. In a medium mixing bowl, add chickpea flour, rice flour, baking powder, red chili powder, salt, and hing. Whisk well and slowly add water until you have a smooth pancake-like batter.

Dip the artichoke batata vada into the batter and coat well. Shake off any excess and gently drop it into the hot oil.  Add additional vada, but do not crowd the pot. Use a strainer to gently move the vada as they fry. Fry for 4-5 minutes, or until golden brown. Strain on a wire rack.

Slice each roll in half and spread butter on both sides. Toast until lightly browned. Spread green chutney on one half, apple butter chutney on hte other half, and top with the vada. Top vada with a generous amount of lasan ni chutney aioli and a spinkle of cilantro. Serve while hot.