How to make Dabeli masala, Tamarind and garlic chutneys, are in the previous posts
For potato filling
3 potatoes (medium-sized) – boiled, peeled and mashed
⅓ cup onions – finely chopped
2 tsp dabeli masala
1 pinch asafoetida (hing)
½ tsp cumin seeds
2 tbsp Tamarind chutney
2 to 3 tbsp grated coconut – fresh or desiccated, optional
2 to 3 tbsp pomegranate seeds
2 to 3 tbsp chopped coriander leaves (cilantro)
2 tbsp oil
2 tbsp water – optional
salt to taste
For serving Dabeli
To Prepare Potato Filling
Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.
Peel and mash them. Set aside.
In a frying pan or kadai, heat oil. Add cumin seeds and let them crackle.
Then add chopped onions and fry the onions till they become soft.
Add asafoetida/hing and fry for a few seconds on a low heat.
Add the sweet Tamarind chutney to the onions and mix well.
Add the mashed potatoes and again stir to combine to get an even mixture.
Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.
Cook for 2 to 3 minutes stirring the mixture often.
If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.
Sprinkle some grated coconut on the potato filling.
Add chopped coriander leaves on top.
Next add pomegranate seeds or grapes or both. Keep the potato filling aside. Serving Dabeli Apply the sweet tamarind chutney on one half of the toasted pav or burger bun and the red garlic chutney on the other toasted half. Take a portion of the potato filling and place it on top of one of the halves of the pav or bun. Add some chopped onions and coriander leaves Top it up with some roasted peanuts and pomegranate seeds.Sprinkle some dabeli masala also. Lastly top it with sev. Cover with the other halve of pav or bun. Prepare the remaining dabeli pav in the same way and serve warm. https://gscrochetdesigns.blogspot.com. one can see my crochet creations
