Dabeli
INGREDIENTS
(For dabeli masala)
Coriander seeds – 25 grams
Black Cardamom – 2
Cumin – 1/2 tablespoon
Fennel seeds – 1 tablespoon
Cloves – 5
Pepper corns – 1 teaspoon
Cinnamon – 2 inch
Star Anise – 1
Bay leaf – 2
Sesame seeds – 1 tablespoon
Dry coconut – 30 grams
Red chili – 40 grams
Sugar – 50 grams
Dry mango powder – 1 teaspoon
Black salt – 1 teaspoon
(For red garlic chutney)
Garlic cloves – 40 grams
Roasted peanuts – 2 tablespoons
Lemon juice – 1 teaspoon
Salt – 1 teaspoon
Red chili – 1 1/2 teaspoon
Water – 50 milliliters
(For potato filling)
Oil – 2 tablespoons
Tamarind chutney – 2 tablespoons
Boiled potatoes – 500 grams
Salt – 1/2 teaspoon
Water – 2 tablespoons
(For serving)
Coconut – to taste
Tutti frutti – to taste
Roasted peanuts – to taste
Coriander – to taste
Pomegranate – to taste
Pav – 1
Butter
Sev
PREPARATION
(For dabeli masala)
1. In a pan, add 25 grams coriander seeds, 2 black cardamom, 1/2 tablespoon cumin, 1 tablespoon fennel seeds, 5 cloves, 1 teaspoon pepper corns, 2 inch cinnamon, 1 star anise, 2 bay leaf and mix well.
2. Add 1 tablespoon sesame seeds, 30 grams dry coconut, 40 grams red chili, 50 grams sugar, 1 teaspoon dry mango powder, 1 teaspoon black salt and stir well.
3. Transfer it to a blender and blend it until smooth.
(For red garlic chutney
1. In a blender add 40 grams garlic cloves, 2 tablespoons roasted peanuts, 1 teaspoon lemon juice, 1 teaspoon salt, 1 1/2 teaspoon red chili, 50 milliliters water and blend it until smooth paste.
(For potato filling)
1. Heat 2 tablespoons oil in a pan add sesame seeds mixture, 2 tablespoons tamarind chutney and mix well.
2. Add 500 grams boiled potatoes, 1/2 teaspoon salt and mix again.
3. Add 2 tablespoons water and saute 3 – 5 minutes.
(For serving)
1. Transfer it to a plate and sprinkle coconut, tutti frutti, roasted peanuts, coriander, pomegranate.
2. Take a Pav and slit the pav horizontally without cutting through.
3. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.
4. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides, with a little butter, till done.
5. Serve hot.
