Vada Pav Chutney Recipe
Vada Pav Chutney is known as Sukhi (Dry) Chutney or Teekhi (Hot/Spicy) Chutney amongst foodies. It can be served with Vada Pav, Samosa, Dhokla, and other snacks. You can also prepare this traditional Chutney at home.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 37kcal
Author: Harshad
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
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.
- 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.