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

Ulta vada pav

Batata vada is an all-time favorite deep-fried snack made with tasty potato masala and Ulta vada pav is an interesting street food recipe made with pav bread stuffed with potato masala and then deep-fried till crisp. Both are tasty and lip-smacking recipes made with the same masala and gram flour-based batter. I also share dry garlic chutney and green chutney recipes. Do try this quick and easy street-style recipe 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 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

Ulta vada pav

Recipe card for batata vada & ulta vadapav

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snacks, Street food
Cuisine Indian

Ingredients
  

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

Instructions
 

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 chili paste. Sauté for a minute.
  • Now, lower the flame and add turmeric powder and mix well.
  • Switch off the gas and add tempering into 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 make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
  • 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 chili powder and salt.
  • Without adding water, grind chutney into coarse damp powder. Keep it aside.

Making green chutney

  • In the mixture jar, add coriander leaves, ginger, garlic, green chili, 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.

Notes

For masala
cool down boiled potatoes completely so there will be no moisture in them.
For batter
the batter has 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 few minutes so its raw smell goes away.
dry roast coconut and peanuts to increase the shelf life of chutney.
Grind chutney into the coarse or semi-fine mixture.
For batata vada and ulta vada pav  
fry vada on medium flame.

 

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