Vada Pav Chutney is one of the most iconic chutneys of Mumbai’s street food.
It is served with hot and spicy Vada Pav or Batata Vada. Sometimes, the vendors also offer it with Bread Cutlets and Fritters.
However, things have changed a lot in the last few decades.
These days many stalls and snack shops serve only Imli ki Chutney (Tamarind Chutney) and Coriander Chutney with Vada Pav and other snacks.
There are only a few stalls and restaurants left in the city where you can find this red hot Chutney being served with Vada Pav.
Well, I don’t know whether it’s a good or bad thing, but it’s quite amusing to experience these subtle changes in the food culture of this beautiful city.
Types Of Vada Pav Chutney
Being a Mumbaikar, I have tried many variations of this Chutney over the years.
And there are two distinct variations that stand out from the rest of them.
- With Besan Chura (Leftover fried pieces of Besan)
- With Desiccated Coconut
The first variation is quite common amongst the street vendors, as it also helps them save the extra cost of Desiccated Coconut, Peanuts, and Sesame Seeds.
Foodie Tip: Many vendors also serve Chura Pav besides Vada Pav and Samosa Pav. So, just ask for it! You will love the combination of crunchy Chura and soft Pav.
Talking about the second variation, it’s more like a lighter version of this chutney.
In this recipe, you can use Desiccated Coconut in place of leftover Chura.
You will also need a few more ingredients to make this Chutney at home.
Generally, the coconut-based chutney recipe is prepared in Maharashtrian and South Indian households.
Both the communities serve this chutney as an accompaniment for their traditional snacks as well as main course dishes.
In today’s post, I am going to share the authentic Besan Chura based recipe of Vada Pav Chutney.
So, let’s begin!
Vada Pav Chutney Recipe
Ingredients
For Gram Flour Chura Preparation:
- 4 tbsp Gram Flour (Besan)
- 2 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- Salt as per taste
- Water as needed
- Oil for deep frying
For Chutney Preparation:
- Gram Flour Chura
- 5-6 pieces Garlic peeled and roughly chopped
- 1 tsp Kashmiri Red Chili Powder
- Salt as per taste
Instructions
For Gram Flour Chura Preparation:
- Get a bowl and add Gram Flour, Turmeric Powder, Red Chili Powder, and Salt to it.
- Mix it well and add water to it.
- Mix again to prepare a slightly thin batter.
- Heat some Oil in a Kadhai for deep frying.
- Once the Oil is hot enough, put the prepared batter slowly into it. (Be careful while putting the thin batter into hot oil.)
- Take out the Chura once you get the perfect golden brown color. Keep it aside.
For Chutney Preparation:
- Get the grinding jar and add the Besan Chura, Red Chili Powder, Chopped Garlic pieces, and Salt to it.
- Grind everything nicely and prepare the Chutney.
- Serve the Chutney with piping hot Vada Pavs.
Video
Notes
- Do not store this Chutney for more than 1-2 days. Consume it as soon as possible.
- Do not add too much Salt while making this Chutney recipe, as the fried Besan Chura will always have some salt in it. Check the taste while grinding the ingredients.
I have tried it amazing recipe
Thank you, Khushali!
Tried it for the first time, loved it 😍
Thank you, Savitri!
I’m glad you liked this chutney recipe.