Ingredients
For the Dabeli Masala Powder
- 3 dried red chillies
- 10gms coriander seeds
- 10gms cumin seeds
- 6-7 cloves
- 2 inch piece of cinnamon stick
For the filling
- 3 boiled & mashed/grated potatoes,
- 50 ml date & tamarind chutney
- 15 ml lime juice
- 20gms Dabeli masala
- 5gms sugar
- 12ml oil
- 15ml butter
- Salt to taste
Other ingredients
- 4 nos pav bread
- 10 gms masala peanuts
- 3-4 tbsp pomegranate arils
- 25 gms Nylon sev, as required
- 5 gms finely chopped coriander leaves
- 100 gms finely chopped onions
- Red chilli garlic chutney, as required
- Date & tamarind chutney, as required.
Chef of the day: Yeshwanth Verma (BCTCA 4th Sem)
For the Dabeli masala powder
- Dry roast the ingredients in a skillet over low heat until fragrant. Transfer to a blender, let it cool completely, then blend to a fine powder.
- Heat oil in a heavy bottomed pan, add in roasted peanuts, toss it in the oil for a minute.
- Add red chilli powder, turmeric powder and salt to taste. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a plate.
For the filling
- Heat oil & butter in a pan. Add mashed potatoes, along with salt, sugar, dabeli masala & 2-3 tablespoons of water. Mix well, and sauté until the spices are fragrant and cooked well.
- Now add date-tamarind chutney and lime juice. Mix well, and cook till the mixture becomes dry and leaves the sides of the pan.
- Transfer the mixture to a serving platter and spread it evenly, top with masala peanuts, finely chopped cilantro, chopped onions, pomegranate arils & nylon sev.
To assemble the dabeli
- Slit the pav horizontally without cutting all the way through. Spread red chilli garlic chutney on one side and date-tamarind chutney on the other side of the pav.
- Place a layer of the potato stuffing; top it with finely chopped onions and masala peanuts. Prepare the remaining 3 pav’s in the same way.
- Heat 2 tablespoons of butter in a skillet, toast the dabeli on both sides, pressing it slightly, till done.
- Roll the sides of the dabeli in nylon sev, so that the sev sticks to the mixture on all 3 sides. Serve with more masala peanuts & chopped onions on the side.