Dry garlic chutney for Vada Pav

The dry Chutney:

• When you make vadas, You can take advantage of the hot oil and fry a few more ingredients while your vadas cool down to edible temperatures and make the delicious spicy dry chutney to go with it.
• Drizzle any leftover batter in the hot oil and fry umps of batter till golden and transfer to a plate
• Fry 1/2 a cup of peanuts till golden brown and remove in a plate
• Fry 4-5 large cloves of garlic (skin on) – till golden brown and remove on a plate

• Let the fried batter, peanuts and garlic cool down – then grind it to a powder along with a couple tablespoons of red chilli powder and some salt. You can also add a tbsp of kanda-lasun masala if you have it.

Quick version:

• If you made non-fried vadas and don’t have hot oil to fry the chatni ingredients, you can use store-bought salty boondi and roasted peanuts. Just seer the garlic in a little oil till golden, and follow the same steps as above.