Vada Pav

Love Street Foods of Mumbai...........

How to make Vadas for Vada Pav: Click *here*

Garlic Powder:

• 1cup dessicated coconut, 2Tbsp.chili powder, 1tsp.chopped garlic, 1/4 tsp.tamarind extract( I used 2'' piece of tamarind), Salt to taste.
  

Method:

• Dry roast coconut, tamarind till they turn slightly brown, grind them with all other ingredients, do not add water while grinding, it's a dry powder. It can be stored in air tight containers for about a month.

Sweet chutney :

• Tamarind (berry sized tamarind, soaked in warm water for about 30min.), 1/2 tsp. jaggery, Salt to taste, grind them to a fine paste. In a pan add this paste and boil until you get saucy consistency, then remove from the flame, cool it and store it in a air tight container, refrigerate it, can be preserved for 2-3months.

Making vada pav:

• Take pav (I used Sunbeam Dinner rolls, which are slightly smaller than the actual pav that we get in India). Cut open the rolls horizontally, taking care one end is still connected to pav, spread 11/2tsp. garlic powder(adjust as per spice levels), then sweet chutney and can add little onion for crunch(optional) and place vada and relish yummy Vada Pav.