Hey there! Today we are going to give you a taste of our home country, India. This classic Vada Pao Masala plays a very important part in Mumbai's most popular street food! Vada Pao is made of potato fritters dipped in chickpeas flour, with green chutney(dip) and vada pao masala (which is what we are making) and we put this all in between pao. (a type of bread)
The masala is the underrated and secret hero of the final dish and people don't realize how important it is.
this masala can be store at least for 10-15 days in the refrigerator in an airtight jar.
6-7 red chilies, chopped
6 garlic cloves, crushed
1/4 cup peanuts
1/4 cup grated coconut
2 tsp salt
1 tsp sugar
1 tsp red chili powder
1/2 tsp citric acid
1 tsp vegetable oil
First, in a frying pan roast some peanuts on medium flame.
Once they start roasting, take them out and put in the coconut for roasting.
Once the coconut turns golden brown, take it out of the pan and set it aside.
Pour your oil into a frying pan and let it warm up a little. One it does, roast your garlic and red chilies as well and let them cool off.
Now grind your roasted peanuts, roasted chilies, roasted coconut, roasted garlic, coconut, sugar, salt, red chilies powder, and citric acid together.
Put this masala in an airtight jar and use it whenever you want!
Did you make this recipe?
Take a picture of it post it on Instagram, just don't forget to tag us (@foodbooktheblog) to get a shoutout!