Chicken and Cheese Wada Pav

To make Chicken and Cheese Wada Pav, start by sautéing garlic, ginger, green chilies, and onions until golden brown. Then, add minced chicken along with spices like turmeric, red chili powder, and garam masala, cooking until the chicken is done. Mix in coriander and cheese, then form small wadas from the mixture. Fry them until golden brown. Finally, toast the pav buns, spread chutneys, and assemble the wadas inside.

No, Chicken and Cheese Wada Pav is not gluten-free due to the use of besan (gram flour) and pav buns, which typically contain wheat. However, you can substitute the pav with gluten-free bread or buns to make it more suitable for a gluten-free diet.

If you're looking for a substitute for chicken in Chicken and Cheese Wada Pav, you can use minced turkey, paneer, or even a plant-based meat alternative for a vegetarian version. Just ensure that the cooking times are adjusted accordingly based on the substitute used.

To store leftover Chicken and Cheese Wada Pav, place the wadas in an airtight container and refrigerate for up to 2 days. For best results, reheat them in an oven or air fryer to maintain their crispiness before serving. The pav can be stored separately and toasted fresh when ready to eat.

Chicken and Cheese Wada Pav pairs wonderfully with various chutneys. You can use garlic chutney for a spicy kick, along with green chutney for freshness or tamarind chutney for a sweet and tangy flavor. Fried green chilies also make a great accompaniment for an extra crunch.