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6 pavs or medium buns
2 potatoes, boiled, peeled & mashed
3 tbsp - tamarind chutney (refer chutneys)
2 tbsp - green all-purpose chutney
1 tbsp - peanuts roasted & halved
1/2 pomegranate cleaned
2 tbsp - coriander leaves finely chopped
1 large onion finely chopped
1/2 tsp - dhania powder
1/2 tsp - garam masala powder
1/2 tsp - aamchoor (dried mango powder)
1/4 tsp - black pepper powder
1/4 tsp - black Maharashtra masala
1/2 tsp - each green chilli, ginger, garlic pastes (or grated or crushed)
1/2 tsp - powdered sugar
salt to taste
100gm - butter (approx.)
How to Make Dabeli
Mix both chutneys together till well blended. Keep aside.
Mix half the coriander leaves with the onions and keep aside.
Mix all the masalas, salt and the remaining coriander with the mashed potatoes.
Mix till well blended. Keep aside.
Tear up each bun at its middle horizontally, keeping one edge intact.
It should open out like a book. Keep aside.
Take one bun, apply chutney mix liberally on both insides.
Press a ladleful of potato mixture over chutney on lower part.
Sprinkle some pomegranate and peanuts over potato mix.
Press lightly into mixture. Close bun or pav.
Press lightly and butter all sides, top and bottom.
Heat a heavy flat griddle or tawa.
Hold bun on side, press over tawa, turning to brown sides evenly.
Then place flat and lightly brown top and bottom.
Serve hot with tomato ketchup and chips.
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