To make the filling:

1

To prepare Salem Thattu Vadai Set Recipe, wash, peel and grate beetroots and carrots. Prep the other ingredients as well.

2

In a bowl, mix grated beets, carrots, onions, finely chopped coriander leaves, green chillies and lemon juice.  Add salt to taste and mix well. Keep aside.

To make the green chutney:

1

In a blender jar, place chopped coriander leaves, mint leaves, green chillies, garlic or ginger, salt to taste and blend to a fine paste.

2

Remove to a bowl, add lemon juice, mix well. Keep aside.

To make the red chutney:

1

In a small saucepan, heat oil.

2

Add onions and garlic and sauté for about 2 minutes till slightly soft.

3

Add red chilli powder, tamarind/tamarind paste, tomatoes and fry again for about 2 to 3 minutes more.

4

When cool, transfer to blender jar and make a fine paste. Remove into a small bowl.

5

Add salt to taste and keep aside.

Assembling Salem Thattu Vadai Set Recipe:

1

Apply red chutney to one side of thattai. Place it on plate, chutney side facing up.

2

Place a teaspoon or two (be generous) of the veggies filling over the crisp vadai. Top with a few kernels of spicy peanuts and some boondis.

3

Smear another thattai with green chutney on one side. Place this on top of the veggies, chutney side facing down.

4

Serve Salem Thattu Vadai Set Recipe immediately. Repeat with other thattai/thattu vadai till they are all used up. Serve with Irani chai.

Note:

• If you do not have thattu vadais, you can use papdis (north Indian savory flour crispies mainly used in chaats) or even salt biscuits like Monaco biscuits, Ritz crackers etc.
• For a north Indian touch with flavors of chaat, you can use chaat masala in the filling along with tamarind chutney instead of tomato chutney. Addition of sev (deep fried chickpea batter fine noodles) makes it crunchier.
• 
  During mango season, you can add grated raw mangoes to the filling to give a new sour dimension to the sandwich set.