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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. Official website: https://www.yumrecipe.in/ Like us on Facebook / punjabkesariyum Follow us on Instagram / yum.recipe