In a deep bottom pan or skillet, add in the green chillies on high heat. Also, add in the garlic cloves. Cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly for about 4 to 5 minutes.
Further add in 1/2 tsp oil and stir. Take out the garlic and set in a mortar and pestle or else it can burn quickly. Let the green chilies’ blister for another 3 to 4 minutes.
Add in the salt and mix well. Turn off the heat and transfer the green chilies’, to a mortar pestle. Further on a pan dry roast the peanuts until fragrant on low -medium heat. Make sure not to burn them. They need to be slightly golden. Transfer the peanuts in a mortar and pestle grind them coarsely together with the green chilli and garlic mix. You can also use a blender and grind for a few seconds, however, I prefer using a mortar and pestle. It provides more texture.
For the Pav - Add 2 tbsp butter and 2 tbsp thecha is a pan. Mix well. Add 2 small open hawain rolls and cook on both sides until golden. You can keep repeating the process to make more. Store the remaning thecha in the fridge and enjoy with rice, roti, or bread.
