Ingrediens
Dabeli Masala
1 tsp coriander seeds
½ tsp cumin
½ tsp fennel / saunf
½ tsp pepper
½ inch cinnamon
1 pod black cardamom
6 clove
1 star anise
1 bay leaf
1 tsp sesame seed
2 tbsp dry coconut
3 dried red chilli
½ tsp turmeric
1 tsp amchur
1 tsp sugar
½ tsp salt
For Garlic Chilli Chutney
10-12 kashmiri red chilli, soaked
½ cups garlic cloves
½ no lime juice
salt to taste
For Green Chutney
1 cup fresh cilantro leaves
1 cup frsh mint leaves
2-3 green chillies
Salt to taste
Sugar 1-2 pinches
Citric acid - 2 pinches
Potato Mixture
2 tbsp tamarind chutney
¼ cup water
2 tbsp oil
3 potato boiled & mashed
½ tsp salt
1 tbsp coconut (grated)
1 tbsp coriander (finely chopped)
2 tbsp sev
2 tbsp pomegranate
2 tbsp spiced peanut
For serving
Pav buns
Green chutney
Garlic chutney
Tamarind chutney
Masala peanuts
Onion finely chopped
Butter for toasting
Method
Prepare masala
Dry roast all seeds and bay leaves. Grind and mix add ½ tsp turmeric, 1 tsp amchur, 1 tsp sugar and ½ tsp salt. Blend the mix and keep in air tight jar.
Prepare garlic chutney
Add in all ingredients into a blender and blend into a smooth paste. Keep aside for later use
Prepare masala peanuts
Heat oil in a pan, add raw peanuts and roast. In the end add salt, dabeli spice mix according to taste to coat the spice mix around the peanuts
Prepare potato mixture
- Take a bowl and prepare a mix of 3 tsp dabeli spice, 2 tbsp of tamarind chutney and 1/4 cup of water.
- Next heat 2 tbsp of vegetable oil in a pan and heat. Add the above mixture to the hot oil and cook for 1-2 minutes.
- add boiled and mashed potatoes followed by 1/2 tsp salt.
- Transfer the mixture to a serving dish and garnish with spiced peanuts, pomegranate seeds, chopped coriander and grated coconut (optional)
Green Chutney
Add in all ingredients into a blender and blend.
Putting it together
- Slit the pav in the center and spread 1 tsp thinned garlic chutney on one side of pav and 1 tsp of thinned tamarind chutney on another side.
- Spread potato mixture into the pav.
- Stuff in onion and masala peanuts.
- now toast the pav in butter making sure both sides turn slightly golden brown.
- finally, roll the dabeli into sev and serve with green chutney
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