INGREDIENTS
- 10–12 dry red chillies (a mix of Kashmiri and Byadgi chillies)
- 12–15 garlic cloves (unpeeled)
- A pinch of hing (asafoetida)
- 2–3 tbsp sev, chivda, or boondi
- 2 tbsp roasted peanuts
- ¼ cup dry coconut
- Red chilli powder (as required)
- Salt to taste
- A pinch of chaat masala (skip if using chivda)
Note: The ideal Red Chilli : Garlic ratio is 1 : 2.
INSTRUCTIONS
- Dry roast the red chillies without oil.
- Roast the chillies for only 1 minute.
- Dry roast the coconut, peanuts, and unpeeled garlic for 2–3 minutes.
- Allow all the ingredients to cool completely.
- Dry grind the roasted ingredients.
- Add hing, red chilli powder, and sev or chivda.
- Grind again for less than a minute.
READY TO SERVE
- That’s it! Your spicy and flavorful Vada Pav Dry Garlic Chutney is ready.
SERVING SUGGESTION
- Enjoy with bhajiyas, vada pav, parathas, or bhakri.
- It also pairs wonderfully with cabbage pakoras and a cup of paan chai.
SPICE LEVEL
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