Dabeli

Ingredients

• 4 round buns (pavs)
• 1½ tablespoons dabeli masala powder
• 2 tablespoons oil
• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• 2 tablespoons tomato puree
• 2 large potatoes, boiled, peeled, mashed
• ¼ cup red chilli-garlic chutney
• ¼ cup sweet date and tamarind chutney
• ¼ cup green chutney
• Salt to taste
• 2 teaspoons lemon juice
• ¼ cup fresh pomegranate pearls
• ½ cup fine sev
• ¼ cup spicy peanuts (masala moongphali)
• 2 tablespoons chopped fresh coriander leaves
• 2 teaspoons scraped coconut
• 2 tablespoons butter
• 1 small onion, cut into rings

Method

1. Heat oil in a non-stick pan, add onions and saute. 
2. Slit the pavs without cutting through.
3. When the onions turn golden, add tomatoes and saute. Add tomato puree and mix. Add dabeli masala powder, mashed potatoes, ½ cup water and mix well.
4. Apply red chilli-garlic chutney to the base half of the pavs. Apply sweet date and tamarind chutney to the top half of the pavs. Apply green chutney over the red chilli-garlic chutney. 
5. Add salt and lemon juice to the potato mixture and mix well. Switch off the heat.
6. Add pomegranate pearls, sev, peanuts and coriander leaves and mix well.  Add coconut and mix.
7. Heat butter in another non-stick pan. Stuff the pavs with the potato mixture, place on the second pan and grill, turning sides, till both sides are crisp and golden.
8. Serve garnished with onion rings.

Nutrition Info