Ingredients

• 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.