The vada, fried to golden perfection, is crispy on the outside and soft inside, creating a satisfying bite. Paired with spicy garlic chutney, tangy tamarind sauce, and a hint of green chilli ...

Vada pav, the beloved street food from Maharashtra, is often enjoyed with a specific kind of dry garlic (lehsun) chutney. It has a reddish colour. Image Credit: Getty This fiery chutney can elevate a ...

7. Cut the pav into half, spread mint chutney and dry garlic chutney, place the vada in between and serve. Remember to use fresh raw minced chicken, if you cook the chicken, it will not bind properly ...

Serve the vada pav immediately, with more chutney on the side. To make the green chutney, add coriander, green chillies, garlic, ginger, cumin seeds, salt, sugar and lemon juice to a blender.

Vada pav sukha chutney, Fried green chillies to serve Method: Make tempering with mustard seeds, curry leaves, green chillies, garlic, turmeric powder and chopped coriander. Add to chicken mince ...

Capture the perfect flavour of Indian street food with this recipe Ingredients Vada ... add a generous teaspoon of chutney, place the patty and the close. Vada pav is ready.