DABELI.

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Ingredients


Pav -4

Potatoes, boiled and mashed-2 Large
Oil -3 tablespoons
Dabeli masala powder -1 1/2 tablespoons
Salt
Lemon juice -1 teaspoon
Sugar
Sweet tamarind chutney -1 cup
Masala moongphali (peanuts) -1/2 cup
Pomegranate seeds (anardana) -1/2 cup
Grapes, halved-1/2 cup
Coconut, scraped-1/4 cup
Butter -2 tablespoons
Onions, finely chopped-2 medium
Nylon sev -1 cup
Red chilli-garlic chutney -1/4 cup

Method


Heat oil in a pan and add dabeli masala. Sauté for thirty seconds and add mashed potatoes. Stir well. Add salt, lemon juice and sugar to taste. Cook, covered, for five minutes, stirring occasionally. Remove from heat, mix in two tablespoons of sweet tamarind chutney and mix well. Spread it on a thali. Garnish generously with coarsely crushed masala moongphali, pomegranate pearls, halved grapes and scraped coconut.Slice round buns into halves horizontally, taking care not to split them into two.Heat one tablespoon of butter on a tawa and lightly toast the split buns on the inside. Place a portion of the filling on the lower half of each bun. Top with the chopped onions, nylon sev, red garlic chutney and some sweet tamarind chutney. Close bun. Heat a tablespoon of butter on the tawa and lightly toast the filled buns again. Serve hot.