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Cheese Burst Vadapav Recipe Chef Sanjyot Keer
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=vvTXqTW7rgk
Detailed recipe to make Dry Garlic Chutney For Vada Pav is here - https://www.whiskaffair.com/maharasht... • Maharashtrian Dry Garlic Chutney or Lasun Khobra Chutney is the secret to take your vada pav to a next level. This Vada Pav Chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada Pav Ever. You can also use it as accompaniment with Dal Rice. Here is a traditional recipe to make coconut garlic dry chutney. • Ingredients • 1/4 cup Garlic • 1 tbsp Peanuts • 1/2 cup Dry Coconut Grated • 1 tbsp Sesame Seeds • 3 tbsp Kashmiri Red Chilli Powder • Salt to taste • Instructions • 1. Dry roast the garlic until slightly browned. • 2. Take out in a plate. • 3. Dry roast peanuts until browned. • 4. Remove the pink peel once cooled and keep aside. • 5. Dry roast dry coconut until browned and keep aside. • 6. Dry roast sesame seeds until golden brown and keep aside. • 7. Let all the roasted ingredients cool. • 8. Add all the ingredients in a blender along with Kashmiri red chilli powder and salt and blend to make a coarse powder. • 9. Store in an airtight container in refrigerator for up to 10 days.
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