ADD MUSTARD

firstly, in a large kadai heat 2 tsp oil. add 1 tsp mustard, pinch hing, 2 chilli, 2 clove garlic and ½ tsp ginger paste.

1

SAUTE WELL

saute until the mustard splitters. you can also add curry leaves in tempering.

2

ADD TURMERIC

now add ¼ tsp turmeric and saute until the turmeric turns aromatic.

3

ADD POTATOES

further add 2 potato, ½ tsp salt and mix well.

4

ADD LEMON JUICE

turn off the flame and add 2 tsp lemon juice and 2 tbsp coriander.

5

ALOO STUFFING READY

mix well and aloo stuffing is ready.

6

ADD BESAN

firstly, in a large bowl take 2 cup besan, ¼ cup rice flour, ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.

7

MIX WELL

mix well making sure everything is well combined.

8

ADD WATER

further, add water as required and prepare a smooth lump-free batter.

9

SMOOTH BATTER

now add ¼ tsp baking soda and mix well. besan batter is ready.

10

PAV - cut half

firstly, slice the pav in half.

11

ADD GREEN CHUTNEY

spread green chutney on one side and garlic chutney on the other.

12

ADD ALOO MASALA

also, place a ball sized aloo masala and press gently.

13

READY TO COAT

cover the pav and is ready to coat with besan batter.

14

DIP IN BESAN BATTER

now dip the pav in besan batter and deep fry in hot oil.

15

DEEP FRY

make sure to place on oil for 5-6 seconds and then flip over. this helps the top to fry a little and hold the batter.

16

FRY - medium flame

fry on both sides until it turns golden brown and crisp.

17

SLICE IT

now drain off over kitchen towel and cut it in half.

18

SNACK READY

finally, enjoy ulta vada pav recipe with fried chilli and chutney.

19

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