DABELI
Warm pavs seared in butter & stuffed with a sweet, spicy. Sour potato mixture, and crunchy groundnuts, sev & pomegranate seeds
Serves 4
FOR THE DATE & TAMARIND CHUTNEY, Blend
Dates, boiled & mashed 200g
Tamarind pulp 2 tbsp
Cumin powder ½ tsp
Salt to taste
Lemon juice 1 tsp
FOR THE DABELI
Oil 2 tsp
Dabeli masala (ready available)
Potatoes, boiled, peeled & mashed
Salt to taste
Coriander leaves chopped 1 tbsp
Pomegranate seeds 2 tbsp
Green grapes chopped 2 tbsp
Pavs 4
Garlic chutney 2 tsp
Groundnuts 4tsp
Sev 4tsp
Butter for cooking 2 tsp
Heat the oil in a pan & add 2 tbsp of date & tamarind chutney & dabeli masala. Sauté for a second.
Add potatoes, salt & just enough water to ensure it doesn’t burn and cook on medium heat for 2 minutes. Transfer to a plate & sprinkle coriander leaves pomegranate & grapes evenly over. Set aside.
Slit the pavs, keeping one side intact. Smear some garlic chutney & some of the remaining date & tamarind chutney.
Top with one-fourth of potato mixture, 1 tsp each of onions, groundnuts & sev. Press down to close.
Melt ½ tsp butter in a pan & sear dabeli for a minute on each side. Similarly, stuff & prepare the other three dabelis. Serve immediately.
GARLIC CHUTNEY
Blend 12 flakes garlic, 1 tsp chilli powder, 1tsp groundnuts & salt.
Warm pavs seared in butter & stuffed with a sweet, spicy. Sour potato mixture, and crunchy groundnuts, sev & pomegranate seeds
Serves 4
FOR THE DATE & TAMARIND CHUTNEY, Blend
Dates, boiled & mashed 200g
Tamarind pulp 2 tbsp
Cumin powder ½ tsp
Salt to taste
Lemon juice 1 tsp
FOR THE DABELI
Oil 2 tsp
Dabeli masala (ready available)
Potatoes, boiled, peeled & mashed
Salt to taste
Coriander leaves chopped 1 tbsp
Pomegranate seeds 2 tbsp
Green grapes chopped 2 tbsp
Pavs 4
Garlic chutney 2 tsp
Groundnuts 4tsp
Sev 4tsp
Butter for cooking 2 tsp
Heat the oil in a pan & add 2 tbsp of date & tamarind chutney & dabeli masala. Sauté for a second.
Add potatoes, salt & just enough water to ensure it doesn’t burn and cook on medium heat for 2 minutes. Transfer to a plate & sprinkle coriander leaves pomegranate & grapes evenly over. Set aside.
Slit the pavs, keeping one side intact. Smear some garlic chutney & some of the remaining date & tamarind chutney.
Top with one-fourth of potato mixture, 1 tsp each of onions, groundnuts & sev. Press down to close.
Melt ½ tsp butter in a pan & sear dabeli for a minute on each side. Similarly, stuff & prepare the other three dabelis. Serve immediately.
GARLIC CHUTNEY
Blend 12 flakes garlic, 1 tsp chilli powder, 1tsp groundnuts & salt.
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