5-Minute No-Fry Vada Pav Chutney

Make the fastest crunchy garlic chutney for vada pav in just 5 minutes with boondi—no frying or lots of oil! Showing you easy steps, sharing common mistakes I made, and giving you pro tips. Try it now and you will thank us later!

Jump to:

• My Personal Story
• What is Vada Pav Chutney
• Ingredient Notes
• How to Make Instant Vada Pav Chutney
• How to Use It (Versatility)
• Make Ahead and Storage Tips
• Anvita's Top Tip
• Pairing
• 5-Minute No-Fry Vada Pav Chutney

My Personal Story

When I first ate vada pav, I wanted that yummy garlic chutney all the time. Now, I use it on wraps, rice, and in snacks because it tastes so good and this version is also crunchy.

Early attempts with too much oil left my chutney rancid, and sometimes using regular fried bits made it heavy and greasy. Through trial and error, I discovered boondi gives the perfect texture with way less oil—so now, I can whip up this chutney in minutes, and it stays fresh for days! Sharing all the secrets below.

What is Vada Pav Chutney

Vada pav chutney is the unforgettable, spicy-salty garlic chili blend tucked into Mumbai’s famed vada pav—a potato fritter slider served with fiery flavor boosters. This chutney adds zest to street snacks and I make it even easier with boondi instead of fried gram flour bites.

Ingredient Notes

You just need pantry staples for this Chutney. Boondi, red chili powder, salt and garlic.

• Boondi - This is my swap for the traditionally fried besan bits. Specially when I am making Vada Pav Sliders or Air Fryer Vada Pavs (look for air fryer instructions)or even Vadas in Appe Pan, where I don't have to fry anything at all. I hate bringing out my frying pan just for those few garlic pods. I have tried this recipe with both, plain and Khara Boondi and honestly I don't have a preference, they were both good. Just make sure to remember, store bought Boondi is salted, so adjust the salt in the recipe.
• Red Chili Powder - To get the bright red color, I recommend using the Kashmiri Lal Mirch Powder but if you'd like an extra kick, feel free to use a combination of Kashmiri Mirch Powder and deggi mirch powder. Once ground you will get that bright orange color powder.
• Garlic - I don't see the point in frying just a few pods of garlic for the recipe, so I saute the garlic in some oil until roasted. I don't peel all the garlic skins, leave some on intentionally. The amount of garlic cloves you need to add depends on how garlicky your potato mixture is and how potent your garlic is. Based on that I have taken anywhere from 6-10 cloves for the same amount of mixture. So adjust the quantity accordingly.
• Salt - Don't forget you potato mixture has salt, and the boondi is salted to so don't use salt generously.

See recipe card for quantities.

How to Make Instant Vada Pav Chutney

1. Lightly sauté the garlic cloves in a teaspoon of oil, leaving some with their skin for a robust flavor.
2. Add 1 cup boondi, sautéed garlic, 1-2 teaspoons red chili powder, and salt to a blender or mixer.
3. Pulse together briefly (don’t overmix), until a coarse, dry chutney forms.
4. Taste, adjust salt or chili, and serve immediately.

How to Use It (Versatility)

This chutney isn’t just for vada pav! Sprinkle it into wraps, roll it into parathas, serve with rice, or toss into salads for crunch and spice. It’s a game-changer in sandwiches and with snacks—add it wherever you want a boost of heat and crunch. I like it with my Idlis too.

See this spicy version of this recipe on my website! (placeholder for in-content link)

Make Ahead and Storage Tips

This chutney keeps well in an airtight container for up to a week in the refrigerator. Because it’s less oily, there’s minimal risk of it turning rancid—still, store cool and use clean, dry spoons. For even longer shelf life, freeze in small portions and thaw as needed.

Pairing

These are my favorite dishes to serve with [this recipe]:

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