For Boiling Chicken

1. Sprinkle salt and pepper on the chicken fillets, then massage the seasoning to ensure it covers each piece thoroughly.
2. Start by heating a pan over medium-high heat and add water to bring it to a boil. 
3. Once the water is boiling, carefully add the chicken pieces, making sure to space them out evenly for even cooking. 
4. Avoid covering the pan while cooking. Allow the chicken to simmer for 20 minutes and flip at 10 minutes of interval. 
5. If water dries off before chicken is cooked then add little water till they are cooked. 
6. Cook until the water evaporates completely. 
7. This method will help intensify the chicken’s essence and preserve its flavor.
8. Remove from pan after 20 minutes and let them cool. 

For making Chicken Patty

1. Combine all the ingredients in a food processor and pulse once or twice to start grinding. 
2. Blend until a smooth paste forms, pausing to scrape down the sides of the processor for thorough blending before continuing.
3. Use a spatula to empty the processor and transfer the chicken paste into a clean bowl.
4. Boil some water enough to cover the surface of the patties in a medium-high pan. Use a non-stick pan to avoid patties sticking to the bottom. 
5. Before forming the patties, prepare a bowl of water. 
6. Wet your hands and palms, then take a lime-sized portion of the mixture and place it on your wet palm. Gently flatten it out to a thickness of about 1 cm. 
7. Then drop each patty into the boiling pan. 
8. Cook the patties by covering with a lid for 7 minutes before flipping and continue cooking for another 8 minutes with the lid on.
9. Remove the patties after 15 minutes and place them on a clean dish. 

For coating and frying chicken vada

1. To fry these chicken patties, we require three separate bowls
2. In the first bowl, combine the egg white obtained earlier with the egg used for making the chicken patty after cracking it. 
3. Season with salt and black pepper for added flavor and beat or whisk well. 
4. For the second dish, prepare a flat plate and add wheat flour and for the last bowl, add only breadcrumbs. 
5. To prepare the coating for these chicken vada, start by dipping the boiled patty into beaten egg. 
6. Then, coat it with wheat flour before dipping it back into beaten egg. 
7. Finally, give it a last coating with breadcrumbs and lay them on a different dish prior to frying. 
8. Heat oil in a medium-high frying pan and fry each patty till they are golden brown. 
9. You don’t have to worry about whether the inside of the patty is cooked or not since they are double boiled.
10. Just ensure that the coat of the patties turns a perfect brown before taking them out of the pan.

For Assembling Chicken Vada Pav

1. Slice a small bun horizontally and spread a tablespoon of sauce on the bottom half. 
2. Press down the sauce, then place the chicken pav on top. 
3. Add a thin slice of cheese and a slice of onion before placing the top half of the bun.
4. Serve with potato chips.