Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely crushed pretzels
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Cooking spray or olive oil for coating

Instructions:

1. Marinate the Chicken:
   • Place the chicken strips in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes to an hour. This helps tenderize the chicken and adds flavour.
2. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
3. Prepare Coating Mixture:
   • Combine the panko breadcrumbs, grated Parmesan cheese, crushed pretzels, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Mix well to ensure an even distribution of flavours.
4. Coat the Chicken:
   • Take each marinated chicken strip, allowing excess buttermilk to drip off, and coat it thoroughly in the breadcrumb mixture. Press the coating onto the chicken to ensure it sticks.
5. Place on Baking Sheet:
   • Arrange the coated chicken strips on the prepared baking sheet, leaving some space between each strip.
6. Bake:
   • Lightly spray the chicken strips with cooking spray or brush them with olive oil. Bake in the oven for 15-20 minutes or until the chicken is cooked and the coating is golden brown and crispy.
7. Serve:
   • Once done, remove them from the oven and let them cool slightly. Serve the chicken strips with your favourite dipping sauce, such as honey mustard or barbecue sauce.

Feel free to get creative with the seasonings and coatings to suit your taste preferences. Enjoy your delicious homemade chicken strips with a unique twist!

Ingredients: For Chicken Patties:

• 1 cup minced chicken
• 1/2 cup finely chopped onions
• 2 tablespoons grated cheese
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves, chopped

For Batter:

• 1 cup gram flour (besan)
• A pinch of baking soda
• Salt to taste
• Water (as needed to make a thick batter)

For Assembling:

• Pav (burger buns)
• Butter for toasting
• Green chutney
• Tamarind chutney
• Thinly sliced onions
• Coriander leaves for garnish

Instructions:

1. In a pan, heat oil and sauté chopped onions until they turn translucent. Add ginger-garlic paste and cook until the raw smell disappears.
2. Add minced chicken to the pan and cook until it changes colour.
3. Add red chilli powder, turmeric powder, garam masala, and salt, and cook until the chicken is fully cooked. Mix in the grated cheese and fresh coriander leaves. Allow the mixture to cool.
4. In a bowl, prepare a thick batter by mixing gram flour, baking soda, salt, and water. The consistency should be such that it coats the chicken mixture well.
5. Make small patties from the chicken mixture.
6. Heat oil in a pan for frying. Dip each chicken patty in the gram flour batter and deep fry until they turn golden brown and crisp.
7. Slice the pav (burger buns) horizontally, and toast them with butter on a griddle until they become golden brown.
8. Assemble the vada pav by placing a chicken patty between the toasted pav.
9. Spread green chutney and tamarind chutney on the inside of the pav.
10. Add thinly sliced onions and garnish with coriander leaves.

Your delicious Cheese Chicken Vada Pav is ready to be served! Enjoy this flavorful and cheesy twist to the classic street food.

Ingredients:

For the Potato Filling (Batata Vada):

• 4 large potatoes, boiled and mashed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chillies, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste
• Fresh coriander leaves, chopped

For the Gram Flour Batter:

• 1 cup gram flour (besan)
• A pinch of baking soda
• Salt to taste
• Water (as needed for a thick batter)

Other Ingredients:

• Pav (Indian bread rolls)
• Green chutney
• Tamarind chutney
• Garlic chutney
• Butter for toasting pav
• Oil for deep frying

Instructions:

For the Potato Filling (Batata Vada):

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds, asafoetida, and chopped curry leaves. Saute for a few seconds.
3. Add ginger-garlic paste and chopped green chillies. Saute until the raw smell disappears.
4. Add turmeric powder, red chilli powder, and salt. Mix well.
5. Add the mashed potatoes and mix until the spices are well incorporated.
6. Add chopped coriander leaves and mix again. Let the filling cool.

For the Gram Flour Batter:

1. In a bowl, mix gram flour, baking soda, salt, and water to make a smooth, thick batter. Ensure there are no lumps.

Assembly:

1. Take each pav and slice it horizontally without cutting it into two separate pieces.
2. Apply green chutney on one side and tamarind chutney on the other. You can also spread garlic chutney for an extra kick.
3. Place a portion of the potato filling in the centre of one pav.
4. Dip each stuffed pav in the gram flour batter, ensuring it is coated evenly.
5. Heat oil in a pan for deep frying. Once hot, carefully drop the coated pav into the oil and fry until golden brown.
6. Remove the fried vada pav and drain the excess oil on a paper towel.

Serving:

Serve hot vada pav with extra chutneys on the side. Enjoy the authentic taste of Mumbai street food!