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Dabeli
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 Ingredients
6 pavs or medium buns
2 potatoes, boiled, peeled & mashed
3 tbsp. tamarind chutney (refer chutneys)
2 tbsp. green all purpose chutney (refer chutneys)
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. amchoor (dried mango powder)
1/4 tsp. black pepper powder
1/4 tsp. black maharashtrian masala (refer masalas)
1/2 tsp. each green chilli, ginger, garlic pastes (or grated or crushed)
1/2 tsp. powdered sugar
salt to taste
100gms. butter (approx.)
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Method
- Mix both chutneys together till well blended. Keep aside.
- Mix half coriander into onions, keep aside.
- Mix all masalas, salt, remaining coriander into mashed potatoes.
- Mix with hand 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.
Courtesy : lohanaonline.com
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