Vada Pav Chutney | Garlic Chutney | How to Make Vada Pav Chutney with step-by-step photos
Vada Pav Chutney is a Maharashtrian Dry Garlic Chutney that is the secret to taking your Vada pav to the next level.is more like a powder than chutney, though and a sprinkling on the pav makes the best Vada Pav Ever. You can also use it as an accompaniment with Dal Rice. Here is a traditional recipe to make peanut garlic dry chutney.
This is Mumbai's popular street food vada pav. this recipe has 4 ingredients the vada, the dry garlic peanuts chutney, and green chutney, but without garlic, fiercely spicy sauce never can be enjoyed this yummy and delicious snack
Spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney is the best combo of vada pav, I do not belong to India but some of their meals have been attractive due to those spicy and yummy tastes. such as masala dosa, vada pav, idle and pav bhaji, and Dhokla, I am trying to include all those snacks in my food blog inshallah today going first share vada pav chutney with step-by-step
I learned this recipe from my friend to make dry garlic chutney for vada pav when I visited her home, her laws belong to Maharashtra Mumbai they usually cook Indian street food in their meals so I adopted it from there and shared it with all, so let's begin
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First, peel and cut garlic cloves in half
Dry roast the peanuts on a medium flame for 2-3 minutes
Put all vada chutney ingredients into the grinding machine
Grind them till turn to a fine powder
Shift to the bowl or jar, Vada pav chutney is done to use in many recipes_Can be used within 2-3 weeks to keep in the refrigerator
Vada pav chutney also can be served with dal, vegetable roll paratha, mixed with yogurt raita, and sprinkled on spicy noodles
Maharashtrian Dry Garlic Chutney or Lasun Peanuts Chutney is the secret to taking your vada pav to the next level.is more like a powder than chutney.
Ingredients:
- 50g, peanuts
- 4-5, garlic cloves
- 1 tsp, cumin seeds
- Salt to taste
- 1 tsp, red chili powder
- 1 tsp, red chili flakes
- First, peel and cut garlic cloves in half
- Dry roast the peanuts on a medium flame for 2-3 minutes
- Put all vada chutney ingredients into the grinding machine
- Grind them till turn into a fine powder
- Shift to the bowl or jar, vada pav chutney is used in many recipes
- Can be used within 2-3 weeks by keeping it in the refrigerator
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