🇮🇳 Indian Vegetarian

Vada Pav Aur Dry Garlic Chutney

Name: Vada Pav Aur Dry Garlic Chutney
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1-2, finely chopped Green Chili; 3 medium, cubed Potato; 1 Lemon; 6 Pav Bread Rolls; 1 cup Gram Flour; 1 tsp Chaat Masala; 1 tsp Roasted Cumin; 1 cup, chopped Peanut Oil

🇮🇳 Indian

The Bombay vada pav with dry garlic chutney, unchanged since Ashok Vaidya's stall. The flavours of an Indian market at dusk, built on a plate. Best consumed within minutes — the crunch is the point.

Prep 30 min Cook 16 min Serves 2 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Green Chili1-2, finely chopped
Potato3 medium, cubed
Lemon1
Pav Bread Rolls6
Gram Flour1 cup
Chaat Masala1 tsp
Roasted Cumin1 tsp
Peanut Oil1 cup, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Prep the components first — chopped onions, chutneys, spice mixes in reach — because street food waits for nothing.
2
Get the base going: crisp what should be crisp, soft what should be soft.
3
Layer on the wet elements — chutneys, yogurt, gravies — generously; restraint is for restaurants.
4
Shower with the dry elements: chaat masala, roasted cumin, chili, and the crunchy topping — do this at the last second so it stays loud.
5
Scatter the gram flour and cilantro, add one more drag of chutney, and put it in front of someone immediately.

Chef's tip

Chutneys make the chaat — thin tamarind and bright green, both homemade if possible.

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Watch how it's made

Video: 2 Types of Dry Garlic Chutney Powder | Chutney Recipe For Vada Pav, Idli, Dosa | Mother's Recipe · on YouTube