GARLIC - 10 CLOVES

firstly, in a heavy-bottomed pan heat 1 tsp oil and roast 10 cloves garlic

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GOLDEN BROWN

roast until the garlic turns golden brown. keep aside

2

PEANUT - 1/4 CUP

in the same pan roast ¼ cup peanut until they turn crunchy.

3

COCONUT - HALF CUP

keeping the flame on low, add 2 tbsp sesame, ½ cup dry coconut and roast until it turns golden brown.

4

COOL COMPLETELY

transfer to the same plate allowing it to cool completely

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SALT - HALF TSP

now transfer into mixi, add 1½ tbsp chilli powder and ½ tsp salt

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COARSE POWDER

pulse and blend until the mixture turns to a coarse powder

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READY TO EAT

finally, vada pav dry chutney powder is ready to enjoy and can store for a month in the refrigerator.

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CHANA DAL - 1/4 CUP

firstly, in a heavy-bottomed pan roast 1 cup dry coconut until it turns aromatic. keep aside. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal

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ROAST - LOW FLAME

roast on low flame until the dal turns golden and crunchy

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SESAME - 2 TBSP

now add 2 tbsp sesame and roast slightl

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COOL COMPLETELY

transfer the dal to a plate and allow it to cool completel

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CURRY LEAVES - 1/4 CUP

in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.

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TURN CRISP

roast until the chilli puffs up and curry leaves turn crisp

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COOL COMPLETELY

refrigerate the peda for 1 hour before serving

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COARSE POWDER

pulse and blend until the mixture turns to a coarse powder

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READY TO EAT

finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight containe

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DRY ROAST 

firstly, in a heavy-bottomed pan dry roast 1½ cup peanut until it turns crunchy

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COOL COMPLETELY

transfer to a plate and allow to cool completely. do not remove the skin of peanuts as it has potent rich antioxidants.

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TURNS AROMATIC

in the same pan heat 1 tsp oil, add few curry leaves and 1 tbsp cumin

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KEEP ASIDE

roast until the curry leaves turn crunchy. transfer to the same plate and allow to cool completely

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TRANSFER - TO MIXI

now transfer the roasted ingredients into the mixi

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GARLIC - 5 CLOVES

add 5 clove garlic, 1½ tbsp kashmiri red chilli powder, a small piece of tamarind, 1 tsp jaggery and 1 tsp salt

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PULSE & BLEND

pulse and blend until the mixture turns to a coarse powder

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READY TO EAT

finally, dry peanut chutney powder is ready to enjoy and can store for 2 months in an airtight containe

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