Ingredients
1/2
1/2"
1/2
1/3
1/2
1/2
1/4
1/4
1/2
1/2
1/2
1/4
1/4
1/4
Preparations
For dabeli masala, heat a pan and add
all the whole spices, and a pinch of salt and sauté them on low heat.
Add the coconut and continue roasting all the ingredients until the spices are fragrant.
Cool the roasted spice and add them to a blender.
Add the powdered spices, sugar and blend to a smooth prefer.
Add salt to taste, blend again and keep aside.
For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.
Cool the soaked chillies and deseed them
if you want the chutney to have a smoother consistency and be less
spicy.
Add all the ingredients to the blender,
with required amount of salt and water and blend to a semi thick, smooth
paste.
For sweet chutney, heat some water
enough to soak the tamarind and let it soak for 15-20 minutes.
After the water is cooled, squeeze the tamarind to separate the pulp.
Heat oil in vessel and saute the powdered spices briefly without burning.
Add the water with the tamarind pulp and
the remaining ingredients and add some more water enough to boil the
ingredients.
Let it boil on low heat till it become semi thick.
Remove the pieces of the date and set aside.
For dabeli filling, boil the potatoes very well, peel and mash them.
Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.
Add the dabeli masala and saute it.
Add the mashed potatoes, sweet chutney and mix well.
Add the chopped coriander leaves and mix well.
Set the dabeli filling in a plate, cover
the top with grated coconut, masala peanuts and pomegranate arils and
press them well.
For assembling the Kutchi Dabeli, cut the pav in half alongside the width.
Toast it lightly.
Spread the sweet chutney on inner side
of one half of the pav and the spicy chutney on inner side of the
other half.
Add the dabeli filling in generous
amounts on one half of the Fresho pav and place the other half on top.
Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve.