Ulta vada pav is a popular snack from the western Indian state of Maharashtra. It is made with a spicy potato filling that is encased in a crisp, deep-fried batter made from ground lentils (chana dal and urad dal). The vada is then served inside a soft bun or pav, along with chutneys and sev (crunchy chickpea flour noodles).
Ulta vada pav is a popular street food in Maharashtra and can be found at local food stalls and vendors throughout the state. It is often served as a quick snack or as a light meal.
The dish is known for its combination of flavors and textures, with the crisp, spicy vada contrasting with the soft, sweet bun and the crunchy sev adding an additional layer of texture. It is enjoyed by people of all ages and is a popular choice for a quick and tasty snack.
Serving suggestions:
Here are a few serving suggestions for ulta vada pav:
Serve the vada pav with a side of masala chai or sweet lassi for a delicious and satisfying meal.
You can also serve the vada pav with a side of fried green chilies or onion fritters for an added crunch.
For a lighter meal, serve the vada pav with a side of salads or yogurt raita.
If you want to make the vada pav more filling, you can serve it with a side of masoor dal or chana masala.
Finally, don’t forget to serve the vada pav with some hot and spicy chutneys on the side for dipping!
Nutrition value:
It’s difficult to provide a specific nutrition value for ulta vada pav as the nutritional content will depend on the ingredients and the method of preparation used. However, here is a general breakdown of the nutrition value of some of the common ingredients used in ulta vada pav:
White Peas: White peas, also known as white chickpeas or chana, are a type of legume that is high in protein, fiber, and various micronutrients. One cup of cooked white peas contains approximately 269 calories, 15 grams of protein, and 45 grams of carbohydrates.
Pav (bun): A pav bun is typically made with flour, sugar, yeast, and milk or water. One pav bun contains approximately 150-200 calories, depending on the size.
Potatoes: Potatoes are a good source of carbohydrates and various micronutrients such as potassium and vitamin C. One medium-sized boiled potato contains approximately 110 calories, 26 grams of carbohydrates, and 3 grams of protein.
Green chutney: Green chutney is typically made with cilantro, mint, green chilies, and various spices. It is relatively low in calories and can add flavor to the vada pav without adding many additional calories.
Sweet chutney: Sweet chutney is typically made with tamarind, jaggery, and various spices. It is slightly higher in calories due to the added sugar, but it can add a nice balance of sweet and spicy flavors to the vada pav.
Ulta Vada Pav | Ulta Vada Pav Recipe
Equipment
- 1 Saucepan
- 1 Bowl
- 1 cooking spud
- 1 One nonstick frying pan
- 1 Knife
- 1 Pressure cooker
Ingredients
For Making Ulta Vada Pav Batter
- 2 Cup Gram flour
- 1 Pinch Baking soda
- 1 Tbsp Carom seeds
- Salt (To taste)
- Water
For kharda (chilli garlic paste)
- 7-8 Piece Green chillies
- 7-8 Piece Garlic cloves
- ½ Inch Ginger
- Salt (To taste)
For aloo mixture:
- 2 Tbsp Oil
- ¼ Tbsp Mustard seeds
- ½ Tbsp Cumin seeds
- 7-8 Piece Curry leaves
- ¼ Tbsp Asafoetida
- 7-8 Piece Potatoes medium sized
- 1 Tbssp Turmeric
- 1 Pinch Garam masala
- Prepared kharda
- 1 Tbsp Lemon juice
- Fresh coriander (chopped)
For Making Ragda
- 1 Cup White peas
- ½ Tbsp Turmeric powder
- ½ Tbsp Coriander powder
- ½ Tbsp Cumin powder
- ½ Tbsp Fennel powder
- Salt ( to taste )
- Water
- 1 Inch Ginger
- Fresh coriander (chopped)
Instructions
For Making Ulta Vada Pav Step by Step
- First of all, let's see how to make 'Ulta Vada Pav'. Firstly, we have to make a paste of ginger, garlic & green chilies. For that, in a mortar & pestle, take 7-8 cloves of garlic, 1/2 inch ginger 2-3 spicy green chilies, & add a pinch of salt & grind it until you get a paste. You can prepare this paste using a mixer-grinder too.
- So you can see that our paste which is also called 'Thecha' or 'Kharda' in Marathi.
- Now, heat up 2 tbsp oil, in a pan. Once the oil is hot, add 1/4th tsp mustard seeds, 1/2 tsp cumin seeds, 7-8 curry leaves, & add 1/4th tsp asafoetida. Here, I've boiled 7-8 potatoes, I'm roughly mashing them & adding them to the pan. along with it, add salt to taste, 1/4th tsp turmeric powder, 1 pinch garam masala, add our ginger, garlic, green chili paste, 1 tsp lemon juice, & lots of freshly chopped coriander leaves.
- Now, you have to mix everything well. Here, I'm using a potato masher. Nicely mash everything with the masher & mix it. & cook it just for 1-2 minutes.
- You can see, that I've nicely mixed everything here, Now taste & adjust the seasoning by yourself, & you can see that our mixture for Vada is ready.
- Now, let's prepare the batter with gram flour. Take 2 cups of gram flour in a bowl, a pinch of baking soda, take 1 tsp carom seeds, crush them between your palms & add, & add salt to taste.
- Now, slowly add water & prepare a semi-thick batter. Slowly keep adding water & mix it properly. You can use a whisk or even your hands. Now, you have to just whisk the batter for 2-3 minutes. Rest it for 10 minutes, after whisking.
- Your gram flour batter will be ready to use.
- Now we can make tikki, dip them in batter & make the vadas, But today, we are making 'Ulta Vada Pav'. So the next process is that we'll smear some potato mixture on it, dip it in batter & fry. Let's see how to do that procedure.Take a Pav & divide it into two halves, Make two halves like this.
- Now, take one-half of Pav, & you have to apply the potato mixture to it. So like this makes a layer of potato, & spread it evenly on the Pav. Like this prepare all the potato layered Pav before dipping & frying.
- Once your oil is hot, then dip the Pav in gram flour batter like this, After dipping it in the batter, remove it & carefully drop it in the oil.
- You can add as many 'Ulta Vada Pav' as you like at one go, You have to continue to fry them on medium-high heat, while slowly turning them, until they turn golden brown & crisp. You can see that they have become crisp & golden brown now. Our 'Ulta Vada Pav' is ready.
- Now, I'm also trying some 'Churra' in the same hot oil. To make the Churra, take some gram flour batter like this, & dip your fingers in the batter, & then like this, just let the batter drip off your fingers into the oil. Repeat the same process 2-3 times.
- Once a layer of churra is formed on your oil surface, skim it on one side & drip some more batter once again. Now, fry them on medium flame until they turn crisp & golden brown. Our Churra is fried now. Take it out with a spider & let it rest on s strainer to let the excess oil drip off.
Making Ragda
- To make the Ragda, I've taken 1 cup of white peas & I've soaked it for 7-8 hours. Now, I'm transferring them to a cooker. After adding it to a cooker, add 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp fennel seed powder, & salt to taste. & now add water as per requirement.
- Now, cover the lid & on a high flame and let it cook up to 2 whistles, Once you've got 2 whistles on a high flame, then lower the flame & let it cook for 2-3 more whistles on a low flame.
- Once you've got 2 whistles on high flame, then lower the flame & let it cook for 2-3 more whistles on low flame. Once you've let 2-3 more whistles go on low flame, then turn the flame off & let the pressure cooker depressurize naturally. Lift the whistle to see if all steam has escaped before opening the lid of the pressure cooker. So, you can see that our peas have cooked well now.
- So, we have to nicely mash it for the actual "Ragda' texture, which is why it's called Ragda aka mashed. So using a potato masher, start mashing it like this, keeping the flame low, and continue mashing it, until most of the peas are mashed, leaving behind just a few intact ones. & you achieve a semi-thick 'Ragda'. I've consistently mashed this Ragda for 3-4 minutes.
- Now, you have to cook it for 2-3 minutes, If you feel that your Ragda is quite thick, then you can add some hot water to it, If you feel that your Ragda is quite thick then cook it for a few minutes & it will thicken up quickly.
- Now, we have to add some ingredients to this, I've chopped 1-inch ginger into juliennes, so add that, & add some freshly chopped coriander leaves into this. & stir it well.
- You can see, that your Mumbai street-style Ragda is ready.
- So our 'Ulta Vada Pav' is ready & our Mumbai street style 'Ragda' is ready too.
Video
Notes
- To get the perfect texture for the vada, use a combination of chana dal and urad dal for the batter. Soak the dals for at least 3-4 hours before grinding them into a smooth paste.
- Add a few spices to the batter for added flavor. Some options include cumin seeds, coriander seeds, and red chili powder.
- The vada should be deep-fried until it is golden brown and crispy. To check if the oil is hot enough, drop a small piece of batter into the oil. If it sizzles and comes up immediately, the oil is ready.
- To assemble the ulta vada pav, slice a bun or pav in half horizontally. Spread a layer of green chutney on one half, followed by a layer of sweet chutney on the other half. Place the vada in the center, and top with a few slices of boiled potato and some sev (crunchy chickpea flour noodles). Finally, close the bun and press gently to compact it.
- Serve the ulta vada pav hot and enjoy!
1. First of all, let’s see how to make ‘Ulta Vada Pav’. Firstly, we have to make a paste of ginger, garlic & green chilies. For that, in a mortar & pestle, take 7-8 cloves of garlic, 1/2 inch ginger 2-3 spicy green chilies, & add a pinch of salt & grind it until you get a paste. You can prepare this paste using a mixer-grinder too.
2. So you can see that our paste which is also called ‘Thecha’ or ‘Kharda’ in Marathi.
3. Now, heat up 2 tbsp oil, in a pan. Once the oil is hot, add 1/4th tsp mustard seeds, 1/2 tsp cumin seeds, 7-8 curry leaves, & add 1/4th tsp asafoetida. Here, I’ve boiled 7-8 potatoes, I’m roughly mashing them & adding them to the pan. along with it, add salt to taste, 1/4th tsp turmeric powder, 1 pinch garam masala, add our ginger, garlic, green chili paste, 1 tsp lemon juice, & lots of freshly chopped coriander leaves.
4. Now, you have to mix everything well. Here, I’m using a potato masher. Nicely mash everything with the masher & mix it. & cook it just for 1-2 minutes.
5. You can see, that I’ve nicely mixed everything here, Now taste & adjust the seasoning by yourself, & you can see that our mixture for Vada is ready.
6. Now, let’s prepare the batter with gram flour. Take 2 cups of gram flour in a bowl, a pinch of baking soda, take 1 tsp carom seeds, crush them between your palms & add, & add salt to taste.
7. Now, slowly add water & prepare a semi-thick batter. Slowly keep adding water & mix it properly. You can use a whisk or even your hands. Now, you have to just whisk the batter for 2-3 minutes. Rest it for 10 minutes, after whisking.
8. Your gram flour batter will be ready to use.
9. Now we can make tikki, dip them in batter & make the vadas, But today, we are making ‘Ulta Vada Pav’. So the next process is that we’ll smear some potato mixture on it, dip it in batter & fry. Let’s see how to do that procedure.
Take a Pav & divide it into two halves, Make two halves like this.
10. Now, take one-half of Pav, & you have to apply the potato mixture to it. So like this makes a layer of potato, & spread it evenly on the Pav. Like this prepare all the potato layered Pav before dipping & frying.
11. Once your oil is hot, then dip the Pav in a gram flour batter like this, After dipping it in the batter, remove it & carefully drop it in the oil.
12. You can add as many ‘Ulta Vada Pav’ as you like at one go, You have to continue to fry them on medium-high heat, while slowly turning them until they turn golden brown & crisp. You can see that they have become crisp & golden brown now. Our ‘Ulta Vada Pav’ is ready.
13. Now, I’m also trying some ‘Churra’ in the same hot oil. To make the Churra, take some gram flour batter like this, & dip your fingers in the batter, & then like this, just let the batter drip off your fingers into the oil. Repeat the same process 2-3 times.
14. Once a layer of churra is formed on your oil surface, skim it on one side & drip some more batter once again. Now, fry them on medium flame until they turn crisp & golden brown. Our Churra is fried now. Take it out with a spider & let it rest on s strainer to let the excess oil drip off.
15. To make the Ragda, I’ve taken 1 cup of white peas & I’ve soaked it for 7-8 hours. Now, I’m transferring them to a cooker. After adding it to a cooker, add 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp fennel seed powder, & salt to taste. & now add water as per requirement.
16. Now, cover the lid & on a high flame and let it cook up to 2 whistles, Once you’ve got 2 whistles on a high flame, then lower the flame & let it cook for 2-3 more whistles on a low flame.
17. Once you’ve got 2 whistles on high flame, then lower the flame & let it cook for 2-3 more whistles on low flame. Once you’ve let 2-3 more whistles go on low flame, then turn the flame off & let the pressure cooker depressurize naturally. Lift the whistle to see if all steam has escaped before opening the lid of the pressure cooker. So, you can see that our peas have cooked well now.
18. So, we have to nicely mash it for the actual “Ragda’ texture, which is why it’s called Ragda aka mashed. So using a potato masher, start mashing it like this, keeping the flame low, and continue mashing it, until most of the peas are mashed, leaving behind just a few intact ones. & you achieve a semi-thick ‘Ragda’. I’ve consistently mashed this Ragda for 3-4 minutes.
19. Now, you have to cook it for 2-3 minutes, If you feel that your Ragda is quite thick, then you can add some hot water to it, If you feel that your Ragda is quite thick then cook it for minutes & it will thicken up quickly.
20. Now, we have to add some ingredients to this, I’ve chopped 1-inch ginger into juliennes, so add that, & add some freshly chopped coriander leaves into this. & stir it well.
21. You can see, that your Mumbai street-style Ragda is ready.
22. So our ‘Ulta Vada Pav’ is ready & our Mumbai street style ‘Ragda’ is ready too.
