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Chicken Vada Pav

Servings - 6

INGREDIENTS
Boneless chicken - 450 grams
Soaked bengal gram - 40 grams
Garlic cloves - 10
Curry leaves - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Fennel seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Coriander - 20 grams
Podi powder - 1 tablespoon
Salt - 1 teaspoon
Fresh cream - 30 grams
Bread crumbs - 200 grams
Salt - 1/2 teaspoon
Paprika - 1/2 teaspoon
Eggs - 4
Black pepper - 1/4 teaspoon
Oil - for frying
Pav buns - 6
Coriander chutney - 50 grams
Fried curry leaves - 2 tablespoons
Dry garlic chutney - 1 1/2 tablespoons

PREPARATION
1. In a food processor, add 450 grams boneless chicken, 40 grams soaked bengal gram, 10 garlic cloves, 1 tablespoon curry leaves, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 20 grams coriander, 1 tablespoon podi masala, 1 teaspoon salt, and 30 grams fresh cream. Process until finely chopped and well combined.
2. Transfer the mixture to a bowl. Take portions of the mixture in your hands, shape into rounds, and make a hole in the center of each to form vadas. Repeat with the remaining mixture. Place the prepared vadas on a plate and refrigerate for 30 minutes.
3. In a dish, add 200 grams bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon paprika. Mix well to combine.
4. In a bowl, whisk together 4 eggs and 1/4 teaspoon black pepper.
5. Dip each vada into the egg mixture, then coat thoroughly with the bread crumb mixture.
6. Heat sufficient oil in a skillet, deep fry the vadas until golden brown and crispy. Drain on absorbent paper.
7. Take a pav bun and slice it in the center. Spread coriander chutney evenly on one side of the pav and sprinkle dry garlic chutney on the other side.
8. Place the fried vada on the pav, add some fried curry leaves on top, and cover with the other half of the bun.
9. Serve.



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