To make the chipotle sauce: Place the minced garlic, vinegar, and salt in a small bowl. Let rest for 5 minutes. Add in the chipotles. Using a fork, mash until the chipotle is more of a paste. Stir in the adobo sauce, sour cream, and 3 tablespoons of mayonnaise. Let rest while making the fried green tomatoes.

To make the green tomatoes: Preheat a small Dutch oven with at least 2" of neutral oil until the oil reaches 350˚F.

Cut the green tomatoes into ½" to ¾" sized wedges. Grab two low, wide bowls. Place the buttermilk in the first bowl and whisk the flour, cornstarch, garlic powder, kosher salt, and onion powder in the second. Have a large plate covered with a wire rack nearby.

Place the green tomatoes in the buttermilk in batches of 4-5 wedges. Toss to coat, then transfer to the flour mixture, letting any excess buttermilk drip off before transferring. Toss the green tomatoes in the flour mixture until well coated.

Repeat the process with the buttermilk and flour mixture, then place the coated green tomatoes on the wire rack. Repeat with the remaining tomato wedges. I like to use a fork to transfer, as using fingers or more aggressive utensils can leave bald spots on the tomatoes.

Start with your first round of breaded green tomatoes when the oil is hot. Add them to the pot using a slotted spoon or spider strainer. Add just enough without overcrowding the pot. Let fry until a deep golden brown, anywhere from 3 to 6 minutes, depending on how much your oil temperature dropped, the size of your tomatoes, and how many tomatoes are currently frying.

Once the tomato wedges are crisp and a deep golden color, transfer them to the wire rack. Repeat the process with the remaining tomatoes until all are cooked and crispy.

To assemble the sandwiches: Place the naan on four separate plates. Spread a couple tablespoons of the sauce on each piece of naan then layer with lettuce and the fried tomatoes. Drizzle a little more sauce on top as desired, and finish with the minced red onion before serving.