Dabeli
Photo: flickr user DraconianRain
Ingredients
6 Pavs or medium buns
2 Potatoes, boiled, peeled & mashed
3 tablespoons Tamarind chutney, (refer chutneys)
Pomegranate cleaned
2 tablespoons Coriander leaves finely chopped
1 lrg Onion finely chopped
teaspoon Dhania powder
teaspoon Garam masala powder
teaspoon Amchoor, (dried mango powder)
teaspoon Black pepper powder
teaspoon Black maharashtrian masala, (refer masalas)
teaspoon Powdered sugar
Salt to taste
100 grams Butter, (approx.)
Preparation
2
Mix half coriander into onions, keep aside.
5
Tear up each bun at its middle horizontally, keeping one edge intact.
6
It should open out like a book. Keep aside.
7
Take one bun, apply chutney mix liberally on both insides.
8
Press a ladleful of potato mixture over chutney on lower part.
9
Sprinkle some pomegranate and peanuts over potato mix.
10
Press lightly into mixture. Close bun or pav.
12
Heat a heavy flat griddle or tawa.
15
Serve hot with tomato ketchup and chips.
16
Making time:Masala 30 minutes (chutneys excluding)
17
Assembling 15 minutes
18
Makes: 6 dabelis
19
Shelflife:Potato masala 1 month on freezing
20
2 days on refrigeration
21
After assembling dabeli best fresh
Tools
.
Yield:
2.0 servings
Added:
Wednesday, February 10, 2010 - 3:21pm