Serves 1
Directions
- 1In a medium hot pan, add coriander seeds, cumin seeds, dry red chillies, cinnamon sticks, cloves and roast till fragrant.
- 2Once roasted, add asafoetida and turn the flame off.
- 3Transfer the roasted masala to another container and let it cool to room temperature.
- 4After 10-12 minutes grind these spices finely.
- 5Take the soaked red chillies, garlic and salt and grind it to a smooth paste initially and then add water to make a thick paste.
- 6Once grinded, transfer the paste to a bowl and thin it down as required by adding water.
- 7Take water in a pan and add in sugar, tamarind pulp and let it cook for 3-5 minutes.
- 8Once cooked, allow it to cool down to room temperature.
- 9In 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.
- 10Add salt as required and then add sweet chutney.
- 11Allow this cook for 2-3 minutes on moderate flame and transfer it to a plate and flatten it.
- 12Garnish with coriander leaves and pomegranate seeds.
- 13Add some oil, Dabeli Spice Mix and sugar to roasted potatoes and mix it well.
- 14Add salt as required.
- 15Slice 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.
- 16Heat a pan and roast the Dabeli with butter till crisp on both the sides.
- 17Serve hot and Enjoy!
Ingredients
- 2 tbsp cup tamarind pulp
- 0.25 cup sugar syrup
- 0.5 cup water
- 10 red chillies soaked in water
- 6 garlic cloves
- 3 tbsp water
- Salt as required
- 2 dry red chili
- 1 tsp coriander seeds
- 0.5 inch stick cinnamon
- 3 cloves
- 0.5 tsp cumin seeds
- 1 pinch asafoetida
- 5 tbsp corriander leaves
- 5 tbsp pomegranate seeds
- 0.25 cup Roasted peanuts
- 0.5 tsp oil
- 0.5 tsp dabeli masala
- 0.5 tsp sugar
- 1 pinch salt
- 6 Pav
- 2 tbsp butter
- 0.5 cup onion
- 0.25 cup Sev
- sweet chutney
- chilli-garlic chutney
- boiled mashed potatoes
Equipment
medium hot pancontainerbowlplate
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