6 Pavs or medium buns
2 Potatoes, boiled, peeled & mashed
2 tablespoons Coriander leaves finely chopped
1 lrg Onion finely chopped
teaspoon Dhania powder
teaspoon Garam masala powder
teaspoon Black pepper powder
teaspoon Black maharashtrian masala, (refer masalas)
teaspoon Powdered sugar
Salt to taste
100 grams Butter, (approx.)
Mix half coriander into onions, keep aside.
Tear up each bun at its middle horizontally, keeping one edge intact.
It should open out like a book. Keep aside.
Take one bun, apply chutney mix liberally on both insides.
Press a ladleful of potato mixture over chutney on lower part.
Press lightly into mixture. Close bun or pav.
Heat a heavy flat griddle or tawa.
Serve hot with tomato ketchup and chips.
Making time:Masala 30 minutes (chutneys excluding)
Assembling 15 minutes
Makes: 6 dabelis
Shelflife:Potato masala 1 month on freezing
2 days on refrigeration
After assembling dabeli best fresh