Brownie वडा पाव 😱

Ingredients

• 1 cup Besan (sifted, fine gram flour)
• 1/2 cup Water (lukewarm, for batter)
• 1 tsp Salt
• 1/2 tsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• 1 pinch Baking Soda (optional, for lighter batter)
• 4 medium Potatoes (boiled, peeled and mashed)
• 2 Green Chilies (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Mustard Seeds
• 10 Curry Leaves
• 2 tbsp Oil for Tempering (vegetable oil)
• 2 cup Oil for Deep Frying (neutral oil with high smoke point (e.g., canola))
• 100 g Dark Chocolate (70% cocoa, chopped)
• 50 g Unsalted Butter (softened; Amul butter preferred for authenticity)
• 100 g Granulated Sugar
• 2 Eggs (large, at room temperature)
• 30 g All-Purpose Flour (sifted)
• 1 tbsp Cocoa Powder (unsweetened)
• 4 Pav (Indian Bread Rolls) (soft buns, sliced horizontally)
• 2 tbsp Amul Butter (for toasting pav)
• 1/4 cup Green Chutney (coriander‑mint‑green chili blend)

Instructions

1. Prepare Potato Filling

   Heat 2 tbsp oil in a pan, add mustard seeds; when they crackle, add curry leaves, chopped green chilies, and minced garlic. Sauté for 30 seconds, then add mashed potatoes, salt, red chili powder, and turmeric. Mix well and cook for 2‑3 minutes. Let the mixture cool.

   Time: PT10M

2. Shape Vada Balls

   Take about 2 tbsp of the potato mixture, roll into smooth balls, and set aside on a plate.

   Time: PT5M

3. Make Besan Batter

   In a mixing bowl, whisk together besan, salt, red chili powder, turmeric, baking soda, and water until a smooth, pancake‑like batter forms. The consistency should coat the back of a spoon without dripping.

   Time: PT5M

4. Heat Oil for Deep Frying

   Pour 2 cups oil into a deep‑fry pan and heat over medium‑high heat until it reaches 180°C (350°F). Test with a drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 180°C

5. Fry the Vada

   Dip each potato ball into the besan batter, letting excess drip off, then gently lower into hot oil. Fry 2‑3 minutes, turning until golden brown. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

6. Prepare Brownie Batter

   Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Remove from heat, whisk in sugar, then add eggs one at a time. Fold in sifted flour and cocoa powder until just combined.

   Time: PT5M

7. Brownie‑Coat the Vada

   Heat a clean skillet with a thin layer of oil (just enough to prevent sticking) over medium heat. Quickly dip each fried vada into the brownie batter, allowing excess to drip, and place into the skillet. Fry for about 30 seconds per side until the chocolate sets and forms a thin crust.

   Time: PT2M

   Temperature: Medium

8. Toast the Pav

   Slice each pav horizontally. Spread a thin layer of Amul butter on the inner sides and toast on a griddle or skillet until lightly golden.

   Time: PT2M

9. Assemble the Brownie Vada Pav

   Spread green chutney on the bottom half of each toasted pav, place the brownie‑coated vada on top, and close with the top half. Serve immediately while warm.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g