Dabeli

Ingredients:-

For dabeli masala powder:

1 tsp coriander seeds

1/2 tsp cumin

1/2 tsp fennel seeds

1/2 tsp pepper

A small inch of cinnamon

1 pod cardamom

4 cloves

1 bay leaf

1 tsp sesame seeds

1-2 tbsp dry coconut

2 dried red chilli

1/4 tsp turmeric

1/2 tsp amchur

1 tsp sugar

1 tsp salt

For potato stuffing:

2 potato, boiled and mashed

2 tbsp tamarind chutney

1/4 cup water

1/2 tsp salt

1 tbsp coconut, grated

1 tbsp coriander leaves, finely chopped

2 tbsp sev

2 tbsp pomegranate

For serving:

6 pav

Coriander chutney

Tamarind chutney

1/4 onion, finely chopped

Sev

Butter for toasting

Method:-

Making dabeli masala:

1. In a pan take coriander seeds, cumin, fennel, pepper, cinnamon, cardamom and cloves. Also add bay leaf, sesame seeds, dry coconut and dried red chilli.

2. Dry roast the spices until they turn aromatic. Cool them completely and transfer the spices to a blender.

3. Further add to it turmeric, amchur, sugar and salt.

4. Blend all of them to a fine powder. Keep the dabeli masala aside.

Making potato stuffing:

1. In a large kadhai heat 2 tbsp oil. 

2. Take about 3 tbsp dabeli masala in a small bowl along with tamarind chutney and water. Mix them well to make it a lump free paste.

3. Pour in this paste into the hot oil. Cook till it turns aromatic.

4. Next add potatoes and salt and mix them very well. Make sure that everything is well combined.

5. Transfer the mixture to a plate. Garnish it with coconut, coriander leaves, sev and pomegranate. Keep the potato stuffing aside.

Assembling dabeli:

1. Firstly, slit the pav from the centre. Spread 1 tsp coriander chutney on one side of the pav and 1 tsp tamarind chutney on the other side.
2. Stuff in the potato mixture into the pav. Also stuff chopped onions into it.
3. Further toast the pav in butter making sure that both sides of the pav turn golden brown.
4. Finally, roll dabeli into sev and sprinkle some grated coconut and coriander leaves over it. Serve immediately.