Jain Dabeli

Ingredients

• 4 medium raw bananas, boiled, peeled and mashed 
• 8 pavs
• 2 tablespoons dabeli masala
• 2 tablespoons oil
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• Salt to taste
• 2 teaspoons castor sugar
• 2 tablespoons chopped fresh coriander leaves + to sprinkle
• Desiccated coconut to sprinkle
• Masala peanuts as required
• Fresh pomegranate pearls to sprinkle + to serve
• Date and tamarind chutney for applying
• Butter for toasting
• Sev as required

Method

1. Heat oil in a non-stick pan, add dabeli masala, turmeric powder and red chilli powder and mix well. Add ⅓ cup water, mix and cook for 1-2 minutes.
2. Add mashed raw banana and mix till well combined. 
3. Add salt, castor sugar and coriander leaves and mix well. Transfer the mixture into a wide shallow bowl and spread it evenly. Sprinkle desiccated coconut, masala peanuts, coriander leaves and pomegranate pearls. 
4. Slit the pavs into half without cutting through. Apply some date and tamarind chutney in the slits, stuff generously with the dabeli mixture and spread it evenly. 
5. Heat some butter in a non-stick tawa. Place the dabelis on it and toast for 2-3 minutes on low-medium heat. Flip and toast the other side for 2-3 minutes as well.
6. Press the edges of the dabeli on some sev and place them on serving plates. Serve hot with some masala peanuts and pomegranate pearls.