Dabeli

Yield: 1 servings

Measure Ingredient
6 Pavs or medium buns
2 Potatoes; boiled, peeled &
; mashed
3 tablespoons Tamarind chutney; (refer chutneys)
2 tablespoons Green all purpose chutney; (refer chutneys)
1 tablespoon Peanuts roasted & halved
½ Pomegranate cleaned
2 tablespoons Coriander leaves finely chopped
1 large Onion finely chopped
½ teaspoon Dhania powder
½ teaspoon Garam masala powder
½ teaspoon Amchoor; (dried mango powder)
¼ teaspoon Black pepper powder
¼ teaspoon Black maharashtrian masala; (refer masalas)
½ teaspoon Green chilli; ginger, garlic
; pastes (or grated
; or crushed)
½ teaspoon Powdered sugar
Salt to taste
100 grams Butter; (approx.)

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.

Making time:

Masala 30 minutes (chutneys excluding) Assembling 15 minutes

Makes: 6 dabelis

Shelflife:

Potato masala 1 month on freezing 2 days on refrigeration

After assembling dabeli best fresh Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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