1In a medium hot pan, add coriander seeds, cumin seeds, dry red chillies, cinnamon sticks, cloves and roast till fragrant.
2In a medium hot pan, add coriander seeds, cumin seeds, dry red chillies, cinnamon sticks, cloves and roast till fragrant.
3In a medium hot pan, add coriander seeds, cumin seeds, dry red chillies, cinnamon sticks, cloves and roast till fragrant.
4Once roasted, add asafoetida and turn the flame off.
5Once roasted, add asafoetida and turn the flame off.
6Once roasted, add asafoetida and turn the flame off.
7Transfer the roasted masala to another container and let it cool to room temperature.
8Transfer the roasted masala to another container and let it cool to room temperature.
9Transfer the roasted masala to another container and let it cool to room temperature.
10After 10-12 minutes grind these spices finely.
11After 10-12 minutes grind these spices finely.
12After 10-12 minutes grind these spices finely.
13Take the soaked red chillies, garlic and salt and grind it to a smooth paste initially and then add water to make a thick paste.
14Take the soaked red chillies, garlic and salt and grind it to a smooth paste initially and then add water to make a thick paste.
15Take the soaked red chillies, garlic and salt and grind it to a smooth paste initially and then add water to make a thick paste.
16Once grinded, transfer the paste to a bowl and thin it down as required by adding water.
17Once grinded, transfer the paste to a bowl and thin it down as required by adding water.
18Once grinded, transfer the paste to a bowl and thin it down as required by adding water.
19Take water in a pan and add in sugar, tamarind pulp and let it cook for 3-5 minutes.
20Take water in a pan and add in sugar, tamarind pulp and let it cook for 3-5 minutes.
21Take water in a pan and add in sugar, tamarind pulp and let it cook for 3-5 minutes.
22Once cooked, allow it to cool down to room temperature.
23Once cooked, allow it to cool down to room temperature.
24Once cooked, allow it to cool down to room temperature.
25In the same pan heat some oil and add in the Dabeli Spice Mix and stir on a medium flame and add boiled mashed potatoes and mix it well.
26In the same pan heat some oil and add in the Dabeli Spice Mix and stir on a medium flame and add boiled mashed potatoes and mix it well.
27In the same pan heat some oil and add in the Dabeli Spice Mix and stir on a medium flame and add boiled mashed potatoes and mix it well.
28Add salt as required and then add sweet chutney.
29Add salt as required and then add sweet chutney.
30Add salt as required and then add sweet chutney.
31Allow this cook for 2-3 minutes on moderate flame and transfer it to a plate and flatten it.
32Allow this cook for 2-3 minutes on moderate flame and transfer it to a plate and flatten it.
33Allow this cook for 2-3 minutes on moderate flame and transfer it to a plate and flatten it.
34Garnish with coriander leaves and pomegranate seeds.
35Garnish with coriander leaves and pomegranate seeds.
36Garnish with coriander leaves and pomegranate seeds.
37Add some oil, Dabeli Spice Mix and sugar to roasted potatoes and mix it well.
38Add some oil, Dabeli Spice Mix and sugar to roasted potatoes and mix it well.
39Add some oil, Dabeli Spice Mix and sugar to roasted potatoes and mix it well.
40Add salt as required.
41Add salt as required.
42Add salt as required.
43Slice the Bun-Paav in half, then stuff it with sweet chutney, chilli-garlic chutney, mashed potatoes mix, onions, masala peanuts & dip it into the sev.
44Slice the Bun-Paav in half, then stuff it with sweet chutney, chilli-garlic chutney, mashed potatoes mix, onions, masala peanuts & dip it into the sev.
45Slice the Bun-Paav in half, then stuff it with sweet chutney, chilli-garlic chutney, mashed potatoes mix, onions, masala peanuts & dip it into the sev.
46Heat a pan and roast the Dabeli with butter till crisp on both the sides.
47Heat a pan and roast the Dabeli with butter till crisp on both the sides.
48Heat a pan and roast the Dabeli with butter till crisp on both the sides.