for dabeli masala powder:
- ▢ 1 tsp coriander seeds
- ▢ ½ tsp cumin
- ▢ ½ tsp fennel / saunf
- ▢ ½ tsp pepper
- ▢ ½ inch cinnamon
- ▢ 1 pod black cardamom
- ▢ 6 clove
- ▢ 1 star anise
- ▢ 1 bay leaf
- ▢ 1 tsp sesame seed
- ▢ 2 tbsp dry coconut
- ▢ 3 dried red chilli
- ▢ ½ tsp turmeric
- ▢ 1 tsp aamchur
- ▢ 1 tsp sugar
- ▢ ½ tsp salt
for aloo mixture:
- ▢ 2 tbsp tamarind chutney
- ▢ ¼ cup water
- ▢ 2 tbsp oil
- ▢ 3 potato / aloo (boiled & mashed)
- ▢ ½ tsp salt
- ▢ 1 tbsp coconut (grated)
- ▢ 1 tbsp coriander (finely chopped)
- ▢ 2 tbsp sev
- ▢ 2 tbsp pomegranate
- ▢ 2 tbsp spiced peanut
- ▢ 5 pav
- ▢ 5 tsp green chutney
- ▢ 5 tsp tamarind chutney
- ▢ 5 tsp onion (finely chopped)
- ▢ butter (for toasting)
- firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove.
- also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli.
- dry roast on low flame until the spices turn aromatic.
- cool completely, and transfer to a small mixi jar.
- add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt.
- blend to a fine powder and dabeli masala is ready. keep aside.
aloo mixture preparation:
- firstly, in a large kadai heat 2 tbsp oil.
- now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water.
- mix well making sure there are no lumps. pour in the masala mixture into the hot oil.
- cook for 2 minutes or until it turns aromatic.
- further, add 3 potato, ½ tsp salt and mix well.
- mash and mix making sure everything are well combined.
- transfer the mixture into a plate.
- top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate and 2 tbsp spiced peanut.
- firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side.
- stuff in prepared aloo dabeli mixture into the pav.
- also stuff in 1 tsp of onion and aloo dabeli mixture.
- now toast the pav in butter making sure both sides turn slightly golden brown.
- finally, roll the dabeli into sev and serve immediately.
