Dabeli

In a mixing bowl add dabeli masala & tamrind dates chutney, mix well. In a broad non-stick pan heat oil. When oil is heated add the dabeli masala mixture. Saute for a minute stirring continuously.

Add mashed potatoes, salt, red chilly powder and mix well. Add a cup of water and let the potatoes cook in masala till water dries out little. Keep on stirring continuously. We do not want very dry potato filling or very watery filling.

Once the mixture is cooked, transfer it to a broad plate and with the help of spatula or back side of spoon spread the mixture evenly. Keep aside to cool.

Now when you are ready to start preparing the dabeli, sprinkle scrapped coconut, finely chopped coriander leaves, pomegranate kernels over the potatoes mixture.

Assemble Method: Slit the pav in between, half way through. Apply garlic chutney and tamarind dates chutney on both sides of pav.

Take a heap spoonful of potato filling and stuff it between the pav, top it with finely chopped onion, little masala or salted peanut and nylon sev.

Repeat this procedure with all the remaining pav.

Now heat tava (skillet). Once skillet is hot, add a tsp of butter and place the pav over it. Apply little butter on top side of the pav also.

Roast the pav on one side for 2-3 minutes on low flame till the base gets little crisp. Now flip and let the top side of pav get little crisp.

Once dabeli is warm enough and crisp transfer it to a plate, dip the edges in nylon shev. Serve immediately.