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Brush the tops of the rolls with the melted butter.Bake for 15 to 18 minutes, until golden and cooked through, shifting the pans from top to bottom and front to back halfway through baking.
Serve warm.. Make Ahead.The rolls can be stored in an airtight container overnight; rewarm to serve.. Notes.To make the puree, boil 1 cup of 1-inch-diced butternut squash for 20 minutes, then drain and puree..
(1 1/2 ounces) white rum (such as Ten To One).(1/2 ounce) Aperol.
(1/2 ounce) passion fruit liqueuror other fruit liqueur.
(1/4 ounce) Ancho Reyes Verde Chile Poblano Liqueur (optional).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.