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.

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

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

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

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

mix well and aloo stuffing is ready.

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.

mix well making sure everything is well combined.

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

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

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.

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.

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

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

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