Скачать или смотреть Unique Vada Pav Recipes | Ulta Pulta Vada Pav and Chicken Vada Pav | Amrita Raichand

Bringing a little Bombay madness to your plate today!
Straight from the heart of Mumbai to Mere Ghar Ka Khana,
we're going full-on twist mode with a crispy surprise of Ulta Pulta Vada Pav and a juicy Chicken Vada Pav🤭

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Ulta Pulta Vada Pav & Chicken Vada Pav

1. Ulta Pulta Vada Pav

Batter (Coating for Both Vada Pavs):
Besan – 2 cups
Salt – to taste
Baking Soda – 1/4 tsp
Water – 1 cup (approx)

Method:
Mix all the dry ingredients together and slowly add water to get a semi-thick batter

Potato filling for the Vada
Ingredients:
Oil – 2 tbsp
Mustard Seeds – 2 tsp
Curry Leaves – 10–12
Boiled Potatoes – 4 (extra soft, mashed)
Turmeric Powder – 1 tsp
Garlic – 6–7 cloves
Ginger – 1 inch
Green Chillies – 2–3

Method:
1. Crush garlic, ginger, and green chilies into a coarse paste and keep aside
2. Heat oil in a pan. Add mustard seeds and curry leaves.
3. Add the pre set ginger-garlic-chilli paste. Sauté till fragrant.
4. Season with salt and add turmeric.
5. Then add the mashed potatoes. Mix well and cook for a few minutes.
6. Let the mixture cool.
7. Now slice the pav into two, then add the prepared potato mixture on the soft inner side of the pau, ensuring it’s nicely stuck to it.
8. Then dip the prepared ulta vadas in the Besan batter & coat evenly.
9. Fry till golden on both sides.

Chef's Note:
Served best with green chutney

2. Chicken Vada Pav

Ingredients:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1- 2 sprigs
A paste of ginger, garlic, and green chillies- 2 tbsp
Onion chopped- 1 medium
Chicken Keema – 300 gm
Boiled Potato – 1 (mashed)
Turmeric Powder – 1 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Freshly chopped Coriander leaves
Salt – to taste

For the final assembly
Dhaniya - Pudina Chutney
Dry Garlic Chutney
Date & Tamarind Chutney
(All recipe links shared in the description)
Fried Green chillies

Method:

1. Heat oil in a pan and add the mustard seeds, followed by the curry leaves and allow them to crackle.
2. Then add the pre set ginger-garlic-chilli paste and sauté till fragrant.
3. Then add the chopped onion and sauté until golden.
4. Now add the chicken keema on high flame and cook it through.
5. Add the mashed potatoes and bring it all together into a soft filling.
6. Season with salt, add turmeric, ref chilli and coriander powder and a pinch of cumin powder. Mix it well
7. Cool slightly and add the freshly chopped coriander leaves.
8. Shape into Vadas shaped Tikkis and coat with the Besan batter
9. Fry until golden on both sides.

For the final assembly, slather a generous layer of green chutney on the base of a soft Pav. Gently place the juicy Keema Tikki on top, sprinkle over some dry Garlic chutney, drizzle with a touch of sweet chutney for balance, and crown it with a crispy fried green chilli for that perfect finishing kick.


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