By Simran Makkar
August 22, 2026
Mumbai's classic vada pav needs no introduction, but what happens when you quite literally flip it on its head? The ulta vada pav flips the script both in spirit and in form, with the bread taking centre stage here while the vada plays a bold, crumbly supporting role. It's crispier, louder and just as appetising as the original.
1 cup besan 6 pav buns 4 potatoes 8-10 curry leaves 1 teaspoon cumin seeds 1 tablespoon ginger-garlic paste 1 teaspoon mustard seeds ½ teaspoon red chilli powder 2 green chillies ½ teaspoon turmeric powder Oil Salt 4 tablespoons butter 4 tablespoons green coriander chutney 4 tablespoons dry garlic chutney 2 tablespoons tamarind chutney
Heat the oil in a pan and let the mustard seeds and cumin seeds splutter in it
Add the ginger-garlic paste, green chillies and curry leaves and sauté slightly.
Mix in the mashed potato, turmeric powder, red chilli powder, and salt. Cook for some minutes, then set it aside to cool.
Slice each bun in half and spread butter generously on both cut sides and add a layer of dry garlic chutney.
Flatten a portion of potato mixture in your palm and place the buttered pav half in the centre. Mould the mixture around it by sealing it completely so that no bread is visible.
Make a thick batter with besan, a little water and a pinch of salt.
Dip each stuffed potato ball into the besan batter, making sure it's coated evenly.
Deep-fry in hot oil until crisp and golden brown.
Let it sit for a minute after draining on paper towels.
Slice in half for a peek at the buttery pav centre, and serve with tamarind and green coriander chutney