Convenient, quick and delicious! So you won't have the smelly breath.

My daughter was eating this with curd rice yesterday, and she claimed it was very nice.
Add chilli powder and salt. You can sprinkle some of this chutney in your dosa or uthappam.

In the same manner, dry roast both peanuts and sesame seeds separately. Transfer it to a plate and allow it to cool. All you have to is dry roast the ingredients and grind it with chilli powder and salt.

Spicy potato vadas stuffed between a soft pav with a sprinkle of spicy garlic chutney, oh goodness, it’s the best thing that has happened to me since I have shifted to Pune. 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). And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation It would make my day! Moreover, it is very versatile.

I am Srimathi Sundararaman.

Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside. It is not a liquid chutney, but a dry powder that is usually served inside vada pav.

Few years ago, I had participated in a Christmas fair whereby home chefs were requested to put up their signature dishes. Drain on paper towels. Store in an airtight container in refrigerator for up to 10 days. It should still be attached at one end.

While the Vada and Pav are important, the ingredient that makes all the difference is this dry Garlic Chutney, which is applied inside the pav. Season with salt. When you are ready to eat, fry the patties and prep the buns and serve.

Grind them to a coarse powder. To assemble the vada pav, toast the pav with some butter on a pan.

Yes, that’s all the ingredients you need. When you are ready to eat, fry the patties and prep the buns and serve.

The Spruce Eats uses cookies to provide you with a great user experience. Did you make this recipe? For the brighter red color and to make it less spicy, I have used Kashmiri red chili powder. How long does this last if kept in freezer? When ready, keep aside for later use.

But I do it. Dry roast peanuts until browned. 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). Also called as the Maharashtrian lasun chutney recipe, it is the secret ingredient of lip-smacking Vada Pav. To make this chutney, we will be roasting all the ingredients separately and then grinding them together. Vada Pav Chutney, Dry Garlic Chutney or Lasun Khobra Chutney is the secret to take your vada pav to a next level. Or it can be topped on avocado toast.

because it mellows down the pungent raw taste of garlic. Take that into a pan and dry roast on medium heat. Your email address will not be published. You can use this chutney for Vada Pav, Batata Bhaji Pav, Kanda Bhaji Pav or Samosa Pav.

Make this Dry Garlic Chutney at home and spice up your basic recipes with this oh so flavored chutney. Transfer them to a plate and keep for cooling. NO need to add any water.

After all, it is a cheat’s version isn’t it? Roast the ingredients on medium low heat to avoid burning. The zing and flavor of the coarse and textured chutney come from garlic, spices, and coconut.

Dump that into the plate and let it cool down completely. You can also sprinkle over steamed rice along with some ghee. You can store this in the fridge for a week.

Then slice each pav but not entirely.

Vada means patty and Pav means bun in Hindi. Let me know how this recipe turned out for you by writing to me in the comments below.

Made with crunchy peanuts, nutty coconut, garlic and sesame seeds, this dry chutney is a perfect addition for Indian chaat and snack recipes. Store in an airtight container in the refrigerator for up to 10 days.

Apply green chutney on one side and tamarind chutney … You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Adjust the spice level if you use the spicy one.