Dry Coconut Chutney - for Vada Pav

A savoury dry masala powder made with peanut and spices
Vada pav is a popular street food of Maharashtra.It is Known as an Indianized burgar.A spicy fried potato dumpling is stuffed between a pav and few chutneys are applied on the bun slices and then a generous amount of dry coconut powder is sprinkled over the dumpling.
This dry coconut chutney is ground coarse so it gives a nice crunch and spice to the vada pav. Sesame seeds, peanuts and coconut is used to make this chutney.You can also use normal chili powder but kashmiri chili powder gives a nice and bright red color so prefer to use kashmiri chili powder and if you are using normal chili powder then reduce the quantity of chilies according to your taste.
Don't grind it very fine otherwise peanut and sesame release their natural oil and it will become sticky.I have added boondi at last stage of grinding to add some crispness to the chutney but this is optional you can skip adding it.

Prep time - 5  min
Cooking time-10 min
Difficulty level-easy
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - condiment,street food
INGREDIENTS-

• 1/3 cup - Peanuts / moongphali
• 1/4 cup - Sesame seeds / til
• 1/2 cup - Desiccated coconut /sookha nariyal
• 2 tbsp - Kashmiri mirch powder
• 1 tsp - Cumin /jeera
• to taste - Salt /namak
• 1/4 tsp - Citric acid /tatri
• 2 tbsp - Boondi (optional)

PROCEDURE-

1. In  a heavy bottom pan add sesame seeds and dry roast till they start crackling.
2. Remove from the pan and keep aside.
3. Heat 1tsp of oil in the pan and add peanuts and roast on low heat.
4. When they start changing the color then remove them from the pan.
5. Now add desiccated coconut and cumin in the pan and slightly roast (no need to change the color )
6. Add the toasted sesame seeds in the mixer and crush coarsely.
7. Now add all the fried ingredients,citric acid and spices in the mixer and crush to make a coarse powder.
8. Add fried boondi and churn again.
9. Store in a air tight bottle.