For Dry Garlic Chutney

  • 3 teaspoons oil
  • 15 to 20 cloves garlic around 
  • 1 cup grated coconut 
  • 3 teaspoons kashmiri red chili powder 
  •  Salt for taste
  • ¼ cumin powder

For Green Chutney

  • 1 cup cilantro
  • 1-2 green chili
  • 3 garlic cloves
  • Salt for taste
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1table tablespoon lemon juice 
  • 1 tablespoon water as needed
  • 1/2 teaspoon sugar 

Tamarind Chutney

  • 1 cup water
  • 1/4 cup tamarind paste
  • 50 grams jaggery
  • Salt for taste
  • 1 tablespoon dry mango powder
  • 1/2 teaspoon red chili powder 
  • 1/2 teaspoon roasted cumin powder
  • ¼ cup dates

For the Vada

  • 3 medium size boil mash potato
  • 1 teaspoon ginger paste
  • 6-8 large garlic
  • 2-3 green chilies
  • 1 tablespoon oil
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon as asafetida
  • 10-12 curry leaves
  • 1/4 teaspoon turmeric
  • salt or to taste
  • 2 tablespoon chopped mint 
  • 2 tablespoons chopped cilantro

For  batter

  • 1 cup chickpea flour
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • pinch baking soda or eno salt
  • 1/2 cup water as needed
  • 1/4 teaspoon as asafetida

Other ingredients

  • 1o-12 ladi pav
  • vegetable oil for frying vada
  • butter for toasting the pavs


 the garlic chutney

  1. Heat  oil 3 teaspoons in a pan on medium heat,add garlic cloves and fry for a few minutes until the garlic turns slightly brown. Set aside. 
  2. Then in the same pan, add  grated coconut, and  Cook for a few  minutes until light golden brown and completely cooldown. After moving coconut to the blender jar add garlic salt and red chili powder and grind to a coarse chutney. keep aside.

 the green chutney

  1. Firstly take the blender jar,  add cilantro. Discard the hard stems, the softer ones are okay to use.
  2. Firstly take the blender jar,  add cilantro,green chili, garlic, cumin powder, salt, sugar and lemon juice. Add 1 tbsp of water and ,Blend to a fine paste and keep aside.

Make the tamarind chutney

  1. The pan adds water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder , dates and dry mango powder. Bring mixture to a boiling.
  2. Reduce heat the medium flame and let it boil for 4-6 minutes until the chutney turns thick and soft . Set it aside to cool. It will be Let the  chutney mixture cool.

Make the vada

  1. Heat  oil 2 tablespoon on pan on medium  to low flame heat. Once the oil is hot, add the mustard seeds and let them pop. And then add the curry leaves and astofedtia and mix.
  2. After Add the crushed ginger-garlic-green chilipaste. and  Cook for few  minute until the ginger and garlic,chill starts the  changing color and add boil potato,using potato masher urmeric, salt and mash the potatoe, Add chopped cilantro and mix well.
  3. Then make a lemon sized balls to the  potato mixture.Divide into 10-12 equal portions. Shape into rounds. 

batter for vada

  1. Take a big bowl in put besan and Add turmeric, salt and a pinch of baking sodaor eno salt  to it. Start adding water, and make smooth mediam thick  batter. Keep aside.

Fry the vada

  1. Heat oil in a kadai on medium-high heat. Dip each round of the vada filling  into the batter, coat it from all sides mixture well. Then drop it carefully into the hot oil.
  2. Deep Fry the vada in hot oil til golden brown . Drain on absorbent kitchen paper towel.and keep aside.

making Vada Pav

  1. Take a pan in butter, toast the pav both side and apply the green chutney, one side and other side  tamarind chutney snd then sprinkle the dry garlic chutney, Place the fried vada in the center.

Serve and Enjoy vada pav with more chutney on the side with  onion and fry green chilli!!!

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