Dabeli

Ingredients

• 2 units Pav buns
• 1 unit Onions (Chopped)
• 4 teaspoons Salted butter
• 1 unit Pomegranate (Seeds only)
• 6 units Coriander leaves (Finely chopped)
• 2 units Boiled potatoes (Mashed)
• 1 teaspoon Fennel seeds
• 1 teaspoon Cumin seeds
• 4 units Dry red chillies
• 2 units Black peppercorns
• 1 unit Cinnamon stick
• 1 unit Brown cardamom
• 1 unit Star anise
• 0.25 cup Coconut (shredded)
• 1 teaspoon Amchoor (dried mango powder)
• 4 teaspoons Sweet chutney (tamarind)
• 2 tablespoons Peanuts (Fried)
• 2 tablespoons Oil (For sautéing)
• 0.5 cup Sev (For garnish)

Instructions

1. 1Roast fennel seeds, cumin seeds, dry red chillies, black peppercorns, cinnamon stick, brown cardamom, and star anise over low heat until aromatic. Blend into a fine powder. Add shredded coconut and amchoor powder, and blend again.
2. 2Heat oil in a pan, add the prepared Dabeli masala, and sauté briefly. Add chopped onions and sauté for 2 minutes. Incorporate mashed potatoes, salt, and sweet tamarind chutney. Cook for a few minutes, then add fried peanuts. The filling is ready.
3. 3Slice pav buns horizontally. Spread a generous amount of Dabeli filling on the lower half. Top with chopped onions, pomegranate seeds, and coriander leaves. Place the top half of the pav over the filling.
4. 4Heat a pan and toast the assembled Dabeli on both sides until the surface is lightly golden and crispy. Garnish with sev and additional peanuts before serving.