• I always fry the leftover gram flour (besan) batter after making vada pav, and use it to make this garlic chutney for vada pav. But if you don't have leftover batter, or are making just this chutney for something else, then make the fried besan batter as directed below.

For making fried batter

• In a bowl, take ¼ cup gram flour, ⅛ teaspoon of salt, ⅛ teaspoon of hing (asafoetida) powder, a pinch of turmeric, and mix them together.
• To it add about 2 tablespoons of water (or as required), and incorporate it using a whisk, till you get a smooth flowing batter.
• Set aside, and let the batter rest for 15-20 minutes.
• Heat up oil, and then using a spoon, fork, or even just your fingers spread apart, pour this batter in the oil, a little at a time, and fry for a couple of minutes, till cripsy.
• Then take the fried batter out, place it on a plate lined with paper towel to absorb the excess oil, and let it cool.
• This should give you about ¾ cup of fried batter.

For frying garlic

• Take 4 cloves of garlic, and first poke holes in them using a fork (or a knife), to ensure that the garlic cloves don't pop / burst in the oil, when they are fried.
• Then place the cloves in a steel strainer or skimmer used for deep frying, and lower them into hot oil for a few seconds, then take them out. Repeat this a few times, till the garlic cloves are lightly roasted, and turn reddish in color.
• I try to avoid putting whole garlic cloves directly in hot oil, as they can easily get burnt and / or pop or burst in the oil.
• When the garlic cloves are roasted, place them on a plate lined with paper towel to absorb the excess oil, and set them aside to cool.

For making dry garlic chutney

• When the garlic cloves have completely cooled down, place them in a dry mixie, and quickly pulse them to crush the cloves.
• It's best to first only crush the garlic cloves, before adding the fried besan batter in the mixie. Because otherwise, by the time it takes to crush the garlic, the fried besan batter might be crushed into a paste. And you don't want that, because you need a crumble-y dry garlic chutney, not a paste-like wet garlic chutney.
• When the garlic has been crushed, then in the mixie - add in about ½ cup of fried besan batter, 1 tablespoon of kashmiri chilli powder, and a pinch of salt (or to taste). Remember there is salt in the besan batter too!
• Then just pulse all of these ingredients in the mixie. A couple quick pulses will be more than enough to combine all of the ingredients, and still get the dry, crumble-y texture of the chutney.
• Be cautious to not over-mix, else the chutney will turn into a paste, which is not what you want for this chutney.
• Pair this dry garlic chutney with Vada Pav & enjoy!