Updated: Mar 9
Preparation and Cooking Time: 25 min.
10 Cloves Garlic
¾ cup Whole Dry Coconut (Copra) Grated
1 tbsp Peanuts
2 tbsp Sesame Seeds
½ tbsp Red Chilli Powder
2 tbsp Kashmiri Chilli Powder
¼ tsp Turmeric Powder
¼ tsp Asafoetida (Hing)
Salt to taste
½ tsp Oil
In a pan, add the oil on low heat, crush garlic with a knife and roast until slightly brown.
In a pan, dry roast the coconut till light brown and keep aside.
Dry roast the peanuts and sesame seeds on a low flame for 2-3 minutes.
Allow it to cool down completely. Pulse grind all the spices together to a coarse consistency.
Enjoy with vada pav!
NB: Store in an airtight container in the refrigerated. Will last for 2-3 weeks in the fridge.