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Image Credit: chicken vada pav/ pinterest.com
In Mumbai, there are more than 20,000 stands that sell vada pav. In Mumbai alone, there are numerous regional varieties of cuisine. Large fast-food franchises that specialise in vada pav include Kunjvihar Jumbo King in Mulund and Goli Vada Pav. Vada pav is a variation of the dish that is popular outside of Mumbai in Nashik. One such variation is chicken vada pao. The perfect protein- and flavour-packed start to your day is only a taste of this delicious chicken vada sandwiched between the soft pav that is drizzled with spicy chutneys.
Ingredients
- 2 Cups Minced chicken
- 1 cup Besan
- 1 tsp Mustard Seeds
- 6-8 Curry leaves finely chopped
- 1 tbsp Ginger-garlic paste
- 1 tbsp Chopped green chilli
- A pinch of hing
- Salt to taste
- 1/2 tsp Haldi
- Red chilli powder
- 1 tsp Coriander Powder
chicken vada pav/ pinterest.com
- Heat some oil in a pan and add the following: mustard seeds, curry leaves, hing, chopped green chilli, salt, red and green chilli powder, coriander powder, and ginger and garlic.
- Cook this until the raw ginger-garlic scent has vanished. Attempt to cook it a little bit dry; don't use water.
- Add this cooked masala to a dish of raw minced chicken, season with salt, and thoroughly mash.
- Once thoroughly mashed, roll the mixture into medium-sized balls and set them aside.
- Make a semi-liquid batter with besan flour, coriander powder, red chilli powder, haldi, salt to taste, and water in a separate ball now.
- Then, cook the chicken balls till golden brown after thoroughly coating them with this batter.
- Slice the pav in half, put the dry garlic chutney and mint chutney, sandwich the vada between them, and serve.
