Vegetable/ canola/ sunflower cooking oil for deep frying (enough for your deep fryer), 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute), 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney). Though my version of this chutney is the cheat’s version, the actual chutney as I was once told by a friendly vada pav hawker is made out of ‘mamri’ (the bits of the chickpea flour dough that falls in the hot oil while adding vada to the oil for frying). It can be easily stay in the freezer for up to a month. Mainly, in vada pav. About     Privacy Policy     Terms of Use / Disclaimer, @Hema B Kathrani (acookwithin), 2020.

But apart from the vada pav, I have also used it in desi sandwiches, and as podi for idly and dosa.

Vada Pav is a popular chaat recipe made from fluffy pao buns stuffed with spicy green chutney, sweet tangy tamarind chutney, garlicky coconut chutney and delicious aloo bonda/batata wada. Roast the ingredients individually until they are nicely browned. After all, it is a cheat’s version isn’t it? I do have eaten Vada Pav in other parts of India, but believe me, no one can match the way they make it here in Maharashtra.
It sold like hot cakes and I had so many people ask me recipe for the vada pav chutney! Your email address will not be published. Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. Keep it aside in a plate. This chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada Pav Ever. This takes about 20 minutes totally. Roast the ingredients on medium low heat to avoid burning. Tangy, spicy and a perfect dry chutney to accompany Mumbai street style vada pav. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published.

Add boondi/bhujia and pulse the mix until it combines well.

Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves, and turmeric powder. In the same pan, roast the sesame seeds until they begin to crackle. Heat a skillet on medium low flame. You can use this chutney for Vada Pav, Batata Bhaji Pav, Kanda Bhaji Pav or Samosa Pav. Here is a traditional recipe to make it. Serving Suggestions.

Rice Murukku Recipe (Murukulu or Jantikalu). Here is a traditional recipe to make Coconut Garlic Chutney. Required fields are marked *. Now dry roast dry coconut until browned and keep aside. Its quick, and easy. You can also sprinkle over steamed rice along with some ghee. Take that into a pan and dry roast on medium heat.

You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away.

You can also add in normal red chilli powder along with Kashmiri red chilli powder if you like it to be spicy. Recently I’d uploaded my version of baked vada pav, I used this chutney as a stuffing. When you are ready to eat, fry the patties and prep the buns and serve. Like I already said, my daughter even had this curd rice.

Remove the pink peel once cooled and keep aside. I am also going to be baking more plain buns, that can be served hot with this chutney.

I present to you through this blog my experiences in cooking It also goes well with your vegetable or chicken sandwiches. If using the regular chili powder then use little less. Keep it aside on a plate. I am also going to be baking more plain buns, that can be served hot with this chutney.

Drain on paper towels.

Also called as the Maharashtrian lasun chutney recipe, it is the secret ingredient of lip-smacking Vada Pav.

You can store this in the fridge for a week. Roasting the garlic part is optional. Using Kashmiri Chilli Powder will give the chutney a brighter red colour than the normal chilli powder. Maharashtrian Coconut Garlic Chutney is the secret to take your vada pav to a next level. Blend until it comes together as a coarse powder.
Vada Pav is therefore a potato patty in a bun garnished with delicious, hot, tangy, sweet chutneys and served piping hot. Get daily tips and expert advice to help you take your cooking skills to the next level. Take out on a plate. Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy. Grind it into a coarse damp powder. Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.

It is not a liquid chutney, but a dry powder that is usually served inside vada pav. Always add the water a little at a time so that you do not get a runny batter. This snack has gained so much popularity, that it is now available in almost every city of India.