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For dabeli masala, dry roast dried red chili (seeds removed), cumin seeds, cloves, cinnamon and coriander seeds till fragrant.
Add the roasted whole spices to a grinder jar.
Grind to a fine powder. To know more, swipe up!
For red chili garlic chutney, add soaked dried red chilies (seeds removed), garlic cloves, lemon juice and salt in a blender jar.
Blend to a fine, smooth chutney. Add water, if needed, while blending.
For the potato filling, heat oil in a pan. Add cumin seeds and let it splutter. Then, add finely chopped onions and sauté till soft.
Add asafoetida, mix and fry on low heat for a few seconds.
Add tamarind chutney and mix well.
Add mashed potatoes and mix well. Next, add the prepared dabeli masala.
Mix well and add salt.
Cook the potato filling mixture for 2 to 3 minutes, stirring. If the mixture looks a little dry, add some water.
Once done, spread the potato filling mixture on a plate.
Sprinkle fresh grated coconut and chopped coriander leaves on it.
Next, add fresh pomegranate pearls.
Slice buns or pavs into two. On a tawa or skillet, melt some butter or heat oil. Lightly roast the buns or pavs on it. Keep aside.
To assemble dabeli, apply a layer of tamarind chutney on one halve of the pav and the prepared red chili garlic chutney on the other halve.
Take a portion of the prepared potato filling and put it on top of one of the halve of pav.
Top with some chopped onions, chopped coriander leaves, roasted peanuts and fresh pomegranate pearls. Sprinkle some more dabeli masala.
Lastly, add some sev on top.
Cover with the other halve of the pav in the same way and serve. For more recipes, visit vegrecipesofindia.com
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