Ulta Vada Pav

Ingredients:

For batter:

• Gram flour 2 cup
• Baking soda a pinch
• Carom seeds 1 tsp
• Salt to taste
• Water as required

For kharda (chilli garlic paste):

• Green chillies 2-3 nos.
• Garlic 7-8 cloves
• Ginger 1/2 inch
• Salt to taste

For aloo mixture:

• Oil 2 tbsp
• Mustard seeds 1/4th tsp
• Cumin seeds 1/2 tsp
• Curry leaves 7-8 nos.
• Asafoetida 1/4th tsp
• Potatoes 7-8 medium sized (boiled & mashed)
• Salt to taste
• Turmeric 1/4th tsp
• Garam masala a pinch
• Prepared kharda
• Lemon juice 1 tsp
• Fresh coriander a big handful (chopped)

Method:

1. For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps.
2. Use a whisk to whisk the batter nicely, whisk for at least 1-2 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
3. Once whisked well, let the batter rest for a minimum time of 15-20 minutes, by the time the batter rest you can make other components.
4. For kharda, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste. Keep aside to be used later while making the aloo mixture.
5. For the aloo mixture, set a wok or a pan on medium heat, add oil and let the oil heat further add rai & jeera and let it crackle. Further, add all the ingredients and now use a potato masher and mix well while cooking on medium heat, now add salt and mix well, cook well for 1-2 minutes. Your aloo mixture is ready, keep aside to cool down to room temperature.
6. Now, take a pav and slice to divide in halves. Evenly apply the aloo mixture over the sliced pav.
7. Set oil for deep frying, dip the aloo mixture pav in the besan batter and deep fry in hot moderately oil over medium high heat deep fry them until the colour change to golden brown in colour. Once it fried transfer over a sieve and let the excess oil drain off, fry all the ulta vadapav in same way.
8. You can also fry some churas, just simply drizzle some batter in hot oil with fingers, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Keep aside to cool down.
9. You can serve these hot crispy ulta vadapav as it is with some chutneys chopped onions and other condiments of your choice. I’ll be making the chaat by adding hot ragda and other components.

Ragda

Ingredients:

• White vatana 1 cup
• Turmeric powder 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Fennel powder 1/2 tsp
• Salt to taste
• Water as required
• Ginger 1 inch (julienne)
• Fresh coriander small handful (chopped)

Method:

1. Soak the white vatana for 7-8 hours or overnight, once soked, rinse with fresh water.
2. Transfer the soaked vatana in pressure cooker and fill in the water upto 1 inch from the vatana surface along with it add turmeric powder, coriander powder, cumin powder, fennel powder & salt, stir once and pressure cook for 2 whistles on high heat in initially and further pressure cook for 2-3 whistle on low flame.
3. Once the pressure cooking is done, switch off the flame and let the pressure cooker depressurize naturally, further open the lid and cook the ragda by mashing it while keeping few chunky, mashing will release the natural starch from the ragda & that’ll make it thick.
4. Cook the vatana for 2-3 minutes and it'll start to get thick, you can adjust the consistency as per your preference, if you would like to make it little thin add hot water.
5. As the ragda is cooked perfectly, add ginger and freshly chopped coriander leaves, stir well and check for salt and adjust accordingly. Ragda is ready serve hot with the hot crispy ulta vada pav.
6. As all the components are ready you can make the chaat by using the following ingredients.

Assembly:

• Hot crispy ulta vadapav
• Hot ragda
• Chura
• Meethi chutney
• Green chutney
• Vadapav sukha chutney
• Onions (chopped)
• Fresh coriander (chopped)
• Green chillies (fried & salt coated)

Method:

Place the hot crispy ulta vadapav in the serving plate, pour hot ragda over it top it with the chutneys, chopped onions and some freshly chopped coriander leaves. Serve some fried salted fried green chillies, some chopped onions and some more churas on side. You can tweak the components of the chat as per your preference.