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Batata vada recipe | ulta vadapav recipe | street style inside out vada pav recipe | vada pav chutney recipe

Batata vada is an all-time favorite deep-fried snack made with tasty potato masala and ulta vada pava is an interesting street food recipe made with pav bread stuffed with potato masala and deep-fried till crisp. Both are tasty and the lip-snacking recipes are made with the same masala and gram flour base batter. I also share dry garlic chutney and green chutney recipes. Try these quick and easy street-style recipes with all available ingredients in your kitchen.

The key to making batata vada and ultavada pav at home are
  • For the masala, cool down boiled potatoes completely, so they become dry and no moisture in it and masala become dry.
  • Besan batter has a medium thick consistency and coated the backside of the spoon very well. Also, whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy batata vada.
  • Lastly, Deep fry batata vada and ulta vada pav on medium flame till it is evenly cooked.
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Recipe video

Batata vada recipe | ulta vadapav recipe | street style inside out vada pav recipe | vada pav chutney recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Street Food
Cuisine Indian
Servings 4 servings


For aloo masala

  • 600 grm or 4 medium size boiled potatoes
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • Pinch of hing
  • 1 tsp ginger paste
  • 5-6 garlic paste
  • 3-4 green chilli paste
  • ½ tsp turmeric powder
  • Salt to taste
  • Some coriander leaves

For batter

  • 2 cup besan - gram flour
  • Salt to taste
  • ¼ tsp turmeric powder
  • ¼ tsp baking powder
  • 1 +1/4 cup water

For dry garlic chutney

  • 9-10 roasted garlic cloves
  • 3 tbsp roasted peanuts
  • 3 tbsp roasted coconut
  • 1.5 tbsp kashmiri red chilli powder
  • Salt to taste

For green chutney

  • 1 bunch of coriander leaves
  • 1 inch ginger
  • 2-3 garlic cloves
  • ¼ tsp cumin seeds
  • Salt to taste
  • 1 lemon juice
  • ½ tsp sugar
  • 2-3 tbsp cold water

Other ingredient

  • Pav
  • Oil for deep frying


Making aloo masala

  • In a mixing bowl, mash boiled potatoes and keep them aside.
  • Now in a pan, add oil, mustard seeds, curry leaves, and hing. Sauté for a minute.
  • Then add ginger, garlic, and green chilli paste. Sauté for a minute.
  • Now, lower the flame and add turmeric powder and mix well.
  • Switch off the gas and add the tempering to the boiled potatoes.
  • Also, add salt and some coriander leaves. mix well.
  • Aloo masala is ready.
  • Make a round shape ball from the masala and keep it aside.

Making besan batter

  • in a mixing bowl, add the besan & other ingredients of the batter and mix well.
  • add water gradually to make a smooth batter making sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in a flowy texture.
  • Once whisked well, let the batter rest for a minimum time of 25-30 minutes.

Making dry garlic chutney

  • In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
  • Then add red chilli powder and salt.
  • Without adding water, grind chutney into coarse damp powder. Keep it aside.

Making green chutney

  • In a mixture jar, add coriander leaves, ginger, garlic, green chilli, cumin seeds, salt, lemon juice, sugar, and some cold water.
  • Grind it into a smooth paste. Green chutney is ready. keep it aside.

Making batata vada

  • Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter.
  • Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium-high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown.
  • Now drain off over wire rack and fry all vada into the same way.
  • Enjoy batata vada with fried chili and chutneys.

Making ulta vada pav

  • firstly, slice the pav in half.
  • spread green chutney on one side and garlic chutney on the other.
  • also, place a ball-sized aloo masala and press gently.
  • cover the pav and is ready to coat with besan batter.
  • now dip the pav in besan batter and deep fry in hot oil.
  • fry on both sides until it turns golden brown and crisp.
  • now drain off the wire rack and cut it in half.
  • enjoy ulta vada pav recipe with fried chili and chutneys.


For masala
  • cool down boiled potatoes entirely so there will be no moisture in them.
For batter
  • the batter has a medium thick consistency and coated the backside of the spoon very well.
  • rest batter for 30 minutes so gram flour is properly soaked.
For garlic chutney
  • roast garlic for a few minutes so its raw smell disappears.
  • dry roast coconut and peanuts to increase the self life of chutney.
  • Grind chutney into a coarse or semi-fine mixture.
For batata vada and ulta vada pav  
  • fry vada on medium flame.
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