ulta vada pav recipe inside out vada pav popular street style vada pav batata vada

ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada |

Ingredients

For The Potato Stuffing
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
3/4 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
1/4 cup finely chopped onions , optional
1/2 tsp turmeric powder (haldi)
1 1/4 cups boiled and mashed potatoes
1 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste

For The Besan Batter
1 1/2 cups besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 pinches baking soda
2 tsp hot oil
salt to taste

Other Ingredients
10 ladi pav
garlic chutney
oil for deep-frying

For Serving
dry garlic chutney
fried green chillies
For the potato stuffing
Heat the oil in a broad non-stick pan and add the mustard seeds and curry leaves.
When the seeds crackle, add the garlic, ginger and green chillies and saut on a medium flame for 30 seconds.
Add the onions and saut on a medium flame for 1 minute.
Add the turmeric powder, potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the besan batter
Combine all the ingredients in a bowl and make a batter using approximately cup of water. Keep aside.

How to proceed
To make the ulta vada pav, slit each pav horizontally into 2.
Apply tsp garlic chutney on each side and spread.
Apply 1 tbsp of the stuffing on each side and spread it.
Close the bread and dip each bread into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Repeat steps 2 to 5 to deep-fry remaining 9 pavs.
Cut each pav into 2 pieces and serve the ulta vada pav with dry garlic chutney and fried green chillies.



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