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Chicken Vada pav Recipe
How to make Chicken Vada pav
A bite into this juicy chicken vada sandwiched between the soft pav that is slathered with spicy chutneys is sure to give your day just the protein-packed and flavoursome kick start that you need.
- Total Cook Time 30 mins
- Prep Time 20 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Chicken Vada pav
- 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
How to Make Chicken Vada pavHideShow Media
In a pan heat some oil, add mustard seeds, curry leaves, hing, chopped green chilli, a little bit of coriander powder, red chilli powder, salt and ginger-garlic.
Cook this until the raw smell of ginger-garlic is gone. Don’t use water, try to cook it a little dry.
In a bowl of raw minced chicken, add this cooked masala and salt to taste and mash properly.
Once properly mashed make medium sized balls and keep them aside.
Now in another ball make a semi liquidy batter with besan flour, coriander powder, red chilli powder, haldi, some salt to taste and water.
Dip the chicken balls in this batter, coat once properly and then fry until golden brown.
Cut the pav into half, spread mint chutney and dry garlic chutney, place the vada in between and serve.
Remember to use fresh raw minced chicken, if you cook the chicken, it will not bind properly and your Vada will not be up-to the mark.